Chili oil recipe
How to make Chili Oil? This is something you must know if you are a fan of Asian food. This simple condiment needs only 3 ingredients and gets ready in 5 minutes. Add it to to your Asian stir-fries, noodles, or just serve as a side dish with dumplings, it will take your food to another level.
Servings 16 tablespoons
- 1 cup canola/ peanut oil
- 3 tbsp crushed dried Asian chili peppers
- 1/8 teaspoon Salt
Put the crushed chili pepper and salt in a bowl or jar.
Heat oil in a small pan. Switch off the gas a few seconds before it reaches the smoking point.
Pour it over the chili pepper. Mix well.
Transfer it to an air tight container and use in your Asian stir fries, soups, noodles or serve as a dipping sauce. It can be stored for 2 months.
- You can easily find crushed dried chili peppers in any Asian store. However, if you couldn't it, grind dried whole chili peppers in a spice grinder. It should be finer than chili flakes but coarser than chili powder. Add some chili powder it and mix. Use this mixture in the recipe.
- Any variety of chili can be used depending upon your heat preference.
- Do not over-heat the oil otherwise chili pepper will get burned.
- Put the chili pepper and salt in a deep bowl and be careful while pouring hot oil over them. The hot oil will start bubbling on getting poured over the chili. If you use a small bowl it will come out.
Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Calcium: 5mg | Iron: 1mg