chilli oil

Asian eggs

(300 grams) long-grain rice

(75 grams) unsalted peanuts

milliliters sunflower or peanut oil

eggs

coriander

Bean sprouts, chopped birdseye chilli & lime wedges to serve

tsp chilli flakes

tbs each chilli oil, olive oil, soy sauce

garlic clove, crushed

tsp grated ginger

tsp fish sauce

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This fiery Chinese condiment is perfect for adding chilli spice to any dish from rice to chilli, eggs to a toastie and so much more.

Hot Crispy Chilli Peppers In Oil

300 ml sunflower oil

jalapeno chilli peppers

red onion

garlic

tsp black peppercorns

ginger

star anise

cinnamon

tbsp chilli flakes

tbsp smoked paprika

soy sauce

tsp sugar

Finely chop the chilli peppers, onion and garlic and add these to the oil ginger and peppercorns in a small pa and simmer for 30 minutes

Remove pan from heat and cool for 5 minutes

Mix together all the other ingredients that make up the spice mix and put this in a heatproof jar

Pour the chilli oil through a sieve into the jar and leave the chilli, onion and garlic bits to cool completely and they will crisp up

pick out the cinnamon and star anise and discard

Put lid on jar, give it a shake and set aside in fridge for 24 hours for the flavours to develop

https://embed.mediavine.com/videos/gtusxbey0hwvba45fsw4

These amazing hot crispy chilli peppers in oil will add fire and flavour to everything from noodles to sandwiches, a chilli and tacos to soup, baked potatoes and toasties too

Hot and Crispy Chilli Peppers In Oil

Chilli oil is an essential condiment for Chinese cuisine. Try my effortless recipe!

Homemade Chinese chilli oil (油泼辣子)

chilli flakes

tbsp chilli powder

salt

sesame seeds

cooking oil

Sichuan peppercorns

fennel seeds

bay leaf

Tsao-ko/Chinese black cardamom (optional)

spring onion

In a bowl, mix all the ingredients in Group 1. Have another empty bowl ready. The bowl should be deep, heat proof and completely dry (see note 1). Place a sieve over it.

Pour oil into a cold wok /pot, add all the ingredients in Group 2. Cook over a low heat. Watch attentively. Turn off the heat immediately when the spring onion turns brown (you should see smoke at that moment).

Pour the oil into the empty bowl through the sieve. Discard everything caught in the sieve.

Add half of the chilli mixture into the oil. You should see it bubbling intensively. Add the remaining when bubbling calms down. Stir well with a clean dry spoon.

Leave to cool uncovered. Wait for at least 12 hours before using to allow all the flavours to combine. Then transfer to a container of your choice (see note 2).

You can reduce the ingredient list to four essentials: chilli flakes, sesame seeds, ginger and oil. Try the complete version whenever you have a chance. It is truly worth the effort!

A simple version

https://www.youtube.com/watch?v=lk11Emrade0

Effortless and effective recipe for homemade Chinese chilli oil, an essential condiment for Chinese cuisine. Great company for noodles, dumplings, cold appetiser, etc.
Find  detailed printable recipe on my blog: https://redhousespice.com/chinese-chilli-oil/

Chinese chilli oil (油泼辣子/红油)

Quick, comforting and above all delicious, this rice dish will brighten up any meal.

Pork and egg dan dan rice

(80 milliliters) sunflower oil

Sichuan peppercorns (from Asian food shops), coarsely ground

pork mince

tbs light soy sauce

red chillies, seeds removed, torn

spring onions, chopped, plus extra finely chopped spring onion

garlic cloves, crushed

tbs tahini

tbs dark soy sauce

Chinese black (chinkiang) vinegar (from Asian food shops)

tbs chilli oil (from Asian food shops)

packet microwave jasmine rice

eggs & salted peanuts,

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Chilli oil goes with EVERYTHING! This video shows you how i like to make the current version that we are devouring on our stirfrys, dumplings and noodles. Flavorsome and jazzed up with a myriad of spices this chilli oil doubles as a soup base for hot pot too.

Chilli Oil

dried chilli

bay leaves

green cardamon

black cardamon

onion, sliced

spring onions, sliced

rice bran oil

tbsp sugar

tbsp rice vinegar

Soak dried chilli in hot water for 10 minutes.

Break cinnamon stick in half, snap off a few points off the star anise.

Bruise garlic and slice spring onions length ways into batons.

If using stalks rather than picked, roughly chop the coriander.

When oil is hot add, garlic, ginger, onions, spring onions and coriander.

Remove from the oil when the alliums start to brown.

Add chillis to the hot oil, stir continuously.

When oil starts to colour, add dried spices. Stir and fry for 2 minutes.

Turn the heat down if oil is approaching smoke point.

Add sugar and rice vinegar. Fry for 5 minutes.

Remove from the heat. Rest for 10 minutes.

Strain the chilli oil into an airtight container.

Add some of the strained solids to allow for further infusion of flavour.

Olio Santo, or "holy oil" is a condiment that can be found all over southern Italy. It is easy to make and pairs well with nearly every savoury dish.

Olio Santo

tbsp small or chopped chillies (choose any chilli that you like)

olive oil (extra virgin)

If you use homegrown or fresh chillies, you need to dehydrate them.&nbsp; It is important that they are completely&nbsp;dry.

Remove the green stems and cut the chillies lengthwise to remove the seeds. Depending on how much heat you want you can decide to leave the seeds and add them the oil - I always leave them in. Roughly chop them and add them to the bottle.

Top the chillies with the oil and close your jar or bottle very tightly.&nbsp;

Place the oil in a cold and dark place and let it rest for at least 3 weeks. The time is necessary for the chillies to infuse the oil.

"If I’m honest, brown rice is the only variety I’m good at cooking without the help of a rice cooker. For this recipe I tend to overcook the brown rice to make a congee-style dish that is brilliant on its own or with most other things as a side." Matt Wilkinson

Garlic, ginger and sesame brown rice

(60 milliliters) sunflower oil

ginger,

(200 grams) brown rice

tsp sesame oil

tbs white sesame seeds, toasted

Fried Asian shallots, to serve

Chilli oil, to serve

Finely shredded spring onions, to serve

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Aromatic chilli garlic oil and Sichuan-style Chinese chilli oil recipes that you can add in dipping sauces, stir-fries, soups, rice, noodles or any dish you wish!

Homemade Chilli Oil

Peanut oil ((Or canola, sunflower oil

Chilli flakes

Garlic

Salt

½ tsp Msg ((Or Chicken powder) Optional)

Sesame oil

Sesame seeds ((Raw or natural sesame seeds

½ tsp Msg ((Or chicken powder) Optional)

Ginger

pod Star anise

Bay leaves

Cinnamon

Finely chop the garlic cloves and set aside.

Heat the oil into low-medium heat in a small sauce pan.

Add the chopped garlic and fry for 1-2 minutes.

Add the chilli flakes, salt, and msg in. ( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )

Stir well for 1-2 minutes until the garlic light brown then add a teaspoon of sesame oil.

Turn off heat and let it cool down completely.

Store in and air-tight jar once cool down.

Chilli Garlic Oil

Crushed the garlic and grind the Sichuan peppercorns into the fine coarse.

Mix chilli flakes, Sichuan peppercorns, salt, msg and sesame seeds in a bowl. Set aside.

In a saucepan/pot, heat one cup of oil to low-medium heat.

Add ginger slices, garlic, star anise, cinnamon and bay leaves and fry for 5-6 minutes until the garlic brown with low-medium heat.

Remove all the spices and clear the oil.

Turn off the heat, add the chilli flakes mixture, continue stir well for another 1-2 minute.( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )

Sichuan Chilli Oil

Salsa macha recipe, an oil based chilli and peanut condiment, like chilli oil, or chilli crisp, perfect with so many things!

Salsa Macha Recipe

375 ml light olive oil ((not extra virgin))

g chillis de arbol ((or any non smoked chilli of your choice))

g anchos

garlic cloves

Tbsp sesame seeds

tsp Mexican oregano (or regular)

Tbsp vinegar

Heat the oil on low heat. While waiting for it to heat up, cut the anchos in 2-3 pieces, with a pair of scissors.

Tip the anchos and the whole garlic cloves into the oil and fry, stirring, for 2 minutes, until the garlic takes on some colour, but not brown. Use your slotted spoon and dish out the anchos and the garlic into your heatproof jug or bowl.

Now fry the chillis de arbol, again for 2 minutes, stirring to brown them evenly. Scoop them out with your slotted spoon when done, and add to the jug.

Next, tip the peanuts and sesame seeds into the oil and fry for 2 minutes, to brown both, also stirring. When done, pour the whole thing into your jug. Leave the oil and stuff to cool for 10 minutes.

At the end of 10 minutes, transfer everything to a chopper and blend to a medium-smooth stage. How smooth you make salsa macha is completely up to you. Sometimes, I chop up the nuts separately to a coarse stage and add it to the rest, to get a coarse-grind salsa macha.

Transfer to a clean jar, cool to room temperature and store in the fridge for 2-3 weeks.

Mingle&#39;s chilli oil will spark your taste buds with a spicy symphony, complete with our signature twist!

Mingle&#39;s Fiery Secret: Everything Bagel Chilli Oil!

seeds

fresh spring onion, finely sliced

olive oil

brown onion, finely diced

apple cider vinegar

coconut sugar

peanut butter

Mingle’s Everything Bagel Seasoning

Finely slice your brown onion, ginger, and spring onion. Set aside the onion for cooking and toss the ginger and spring onion into a mixing bowl.

Set aside the onion for cooking and toss the ginger and spring onion into a mixing bowl.

On a dry, hot pan, toast the whole dried chillies till their aroma fills the air. Transfer them to a bowl to cool. 

Follow up by lightly toasting Mingle’s Everything Bagel Seasoning. Once done, move the seasoning to a large mixing bowl.

Once your chillies are cooled, blitz them in a Vitamix or similar blender until finely crushed. Shift the crushed chillies to your main mixing bowl.

To your large mixing bowl containing the chillies and bagel seasoning, add the freshly sliced spring onion, ginger, and your array of tantalizing sauces: soy sauce, apple cider vinegar, and peanut butter.

Tip: The oil remains bubbling hot for a while after mixing, so make sure you let it cool a bit before sealing the jars!

Once everything’s perfectly melded together, transfer your fiery chilli oil concoction into jars. Now, you have a spicy treat ready to elevate any dish!

Carefully pour this super-hot oil into your mixing bowl. This will sizzle, so exercise caution! Give everything a thorough mix.

In one pan, sauté the diced brown onion with a bit of olive oil until translucent. On another burner, get your olive oil really hot – watch for that telltale piping and bubbling.

Top 11 chilli oil recipes from across the web

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

Top Tags

Asian eggs

Hot Crispy Chilli Peppers In Oil

Homemade Chinese chilli oil (油泼辣子)

Pork and egg dan dan rice

Chilli Oil

Olio Santo

Garlic, ginger and sesame brown ric...

Homemade Chilli Oil

Salsa Macha Recipe

Mingle's Fiery Secret: Everythi...

Spicy Wontons (Din Tai Fung Style)

Top 11 chilli oil recipes from across the web

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

Top Tags

Asian eggs

Hot Crispy Chilli Peppers In Oil

Homemade Chinese chilli oil (油泼辣子)

Pork and egg dan dan rice

Chilli Oil

Olio Santo

Garlic, ginger and sesame brown ric...

Homemade Chilli Oil

Salsa Macha Recipe

Mingle&#39;s Fiery Secret: Everythi...

Spicy Wontons (Din Tai Fung Style)

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

Mingle's Fiery Secret: Everythi...