Home made aromatic chilli oil recipe

by Hot Juan on January 9, 2011 · 1 comment

in Recipes

Star Anise

Star Anise

Aromatic oils are great for adding to salad dressings, drizzling on Soups, over pizza and pasta or adding to stir-fries in the last few moments of cooking. This version has an oriental twist to it by adding just a few extra ingredients to our basic hot chilli oil making process.

The method we are using today will quickly (24 hours) infuse the oil with the flavours as we are going to heat the oil, but we need to be careful not to overheat it, so keep on a low to moderate heat.

Always use a high quality oil like a rapeseed, vegetable or a ground nut oil, all the other ingredients should be available in any oriental supermarket.

6 Jalapeño or Serrano Chillies (Sliced in 1cm wide rings)
1 ltr Quality Oil (keep the bottle for later storage)
2-3 tsp Szechuan peppercorns
2-3 Whole Star Anise
50 ml Sesame Oil

The Szechuan peppercorns should to be lightly dry fried in a large thick based sauce pan to bring out the active ingredient (hydroxy-alpha-sanshool), do this for just 60 seconds then allow to cool for a few minutes before adding the oil and the other ingredients to the pan (do this very carefully, adding oil to a hot pan, can cause it to spit)

Then warm over a low to moderate heat for 10 minutes and then leave in the pan for 24 hours to fully infuse.

Unlike cold infusions, we need to strain the oil to remove any of the other ingredients then store the oil back in its original bottle, remember to relabel the oil, else you will be frying your breakfast in it..

This aromatic chilli oil need to be kept in a cool, dark and dry place, it will keep for months.
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