chilioil

This 5-ingredient homemade chili oil is one of the easiest recipe to make as a condiment to give your dishes a spicy kick. The recipe is delicious, gluten-free with a touch of sweetness.

Easy 5-ingredient Homemade Chili Oil

[20 grams] chili flakes (used crushed pepper)

soy sauce/tamari

sugar ((use less sugar or omit if preferred))

salt

oil oil

Place all dry ingredients in a heat-safe bowl or mason jar.

Place oil in a tall shallow saucepan, then heat the oil to around 300-320°F (150-160°C).

Slowly pour hot oil into the ingredients&#039; jar and stir to combine.

Sharing a super simple chili oil made with only 5 ingredients. It is delicious and perfect for when you need to add a spicy kick on your dishes. Thank you for watching and have a wonderful day!

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FacebookTweetPinYummly Who wants to have noodles tonight?  Us! 🙋‍♀️🙋‍♂️. Try this tasty elevated ramen dish 🍜 &#8211; Ramen with charred scallions, green&hellip;

Ramen with Charred Scallions Green Beens and Chili Oil

Oil2 tablespoons oil

TipIf you want to add a tingly heat

This is definitely my all time favorite summer dish. It’s nutty and yummy.. what else can I say? Using tahini in this dish makes it super easy to whip up under 10 minutes. 

Cold Sesame Noodles

200 g Gai Lan (optional)

tbsp Tahini

tbsp Peanutbutter

tbsp Light Soy Sauce

tbsp Chinese Black Vinegar (Balsamic works too)

tbsp Brown Sugar (optional)

tsp Garlic, grated / minced

tsp Sesame Oil

tbsp Homemade Chili OIl

Cilantro (optional)

Scallions (optional)

Peanuts (optional)

Black and white sesame seeds (optional), toasted

Boil a pot of water for the noodles.

While the water is boiling, prepare the sauce by mixing tahini, peanutbutter, soy sauce, vinegar, garlic, brown sugar, and sesame oil. The brown sugar is optional, taste to your liking. It also depends on what peanutbutter brand / vinegar you’re using. The sauce will feel slightly too thick to coat the noodles— that’s okay, because we’re going to be thinning it out with some of the starchy water from cookign the noodles!

Cook the noodles to the package directions on the back.

Take the noodles out run under cold water. This stops the noodles from cooking further and retains a springy texture.

Reserve 1 cup of the cooking liquid.

If you’re opting to put in cooked vegetables, use the same water. Quickly blanch for 1-2 and cold shock in ice water to prevent it from browning and to keep it green. Squeeze the water out and set aside until assembly.

Put the drained cold-shocked noodles in a large bowl.

Add 2 tbsp of the prepared sauce. Thin out the sauce with ¼ cup- ⅓ cup of the cooking liquid. The starch in the noodle water will make the sauce cohesive and will allow the sauce to evenly coat the noodles.

Plate your noodles. If you want it to look in the shape I plated mine, use large chopstics and twirl in the center until it forms a large yarn-like ball. Gently place the ball of noodles in your bowl and gently slide the chopsticks out!

Garnish with crushed more sauce on top, crushed peanuts, sesame seeds, cilantro, scallions, and chili oil! Enjoy!!

Here's how to make the best home-made chili oil that's super fragrant and wickedly red. Secret tip? Mixing your chilis.

Homemade Chili Oil 

Shallots, thinly sliced

Garlic Clove, crushed

Ginger, thinly sliced

Star Anise

Cloves

tbsp Cumin

tbsp Coriander Seeds

tbsp Szechuan Peppercorns

tbsp Black Peppercorns

Cinnamon Stick

tbsp Sesame Seeds

Nutmeg, microplaned

500 mL Peanut Oil

Korean Chili Powder, Goghugaru

Chili

tbsp Koscher Salt

Add the shallots, garlic, ginger, star anise, cloves, cumin, coriander seeds, szechuan peppercorns, black peppercorns, cinnamon stick, sesame seeds, nutmeg, and peanut oil in a medium sized pot.

Heat the pot on medium heat until it reaches 110C / 230F.

Lower the heat to the lowest setting and infuse the aromatics and spices in the oil for 45 minutes or until the shallots are goldenbrown and crispy.

In a thick glass bowl / jar, add the chilis, black vinegar, and salt. Mix.

Place a metal sieve over the chili mixture and gently pour the oil. Make sure to use oven gloves and to not touch the bowl as it will get very hot.

Cool it down and keep in an airtight container. Keep in fridge and it will last up to 6 months shelf-stable, but I guarantee you you’re going to use it up within a month.

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Top 4 chilioil recipes from across the web

The most viewed chilioil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Ramen with Charred Scallions Green ...

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The most viewed chilioil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine