How do I safely make Chile Oil?

[marmasatt]

I know this is gonna sink faster than the Titanic, but it's not gonna stop me from asking. Maybe someone out there is multi talented like myself , computer whiz and cook. Imagine that.

So how do you safely make Chile Oil? Anyone have a good recipe? I don't really want one of the recipes that calls for refridgeration. Dried Chiles or fry your own fresh? I'm trying to find a recipe that I can infuse my own oil (you know, just like you get in a dim sum or chinese restaraunt. Do I need preservatives or something? As I understand, you can get bacteria growth or it can get rancid. LMK what you got for me. Thanks.

Oliver

 

[jocycliff]

Just my thinking not an actuall recipe.

How about throwing some chiles in a food processer. Grind them up sans any stems. And imulzify with some oil (sesame?). Just make a small batch and try it out. I would think a small batch and stored in a pantry would be good for a week or two.

 

[biostud]

Google is your friend

Chile Oil
Karen Haigh
Originally from: Jane Butel's Hotter than Hell
2 cups

2 cups vegetable oil
1 cup chile, crushed: new mexico red chile for hot oil; piquin quebrado for very hot oil; Chinese red chiles for extremely hot oil

Mix oil & chile in a small heavy saucepan. Warm until oil almost begins to bubble, then reduce heat (do not char chiles). Cook until chiles darken (but do not char). Cool at room temperature and then store in tightly sealed jar in refrigerator. Let steep at least one month before using. Will keep indefinitely. If desired, strain before using.

From the Dinner Co-op

 

[Howard]

How would you use it?

 

[vi edit]

Originally posted by: Howard
How would you use it?

Not sure his intent, but I use it a couple different ways.

1) use to brown up chicken for cajun/stir fry dishes
2) use over rice to spice it up a bit
3) mix with a bit of parmesan cheese and dip bread in it

 

[marmasatt]

Well, as vi_edit mentioned, you can use it for cajun or Thai dishes. I actually will dip chicken, chicken fingers, egg rolls, etc. right into it as a sauce. The ol' palate's gotten used to it the last few years. I make things for people not even thinking they are hot, and they are like running for the fridge for some milk . I don't know. I don't even notice anymore. And thanks Bio, but that recipe calls for refridgeration. I was trying to avoid if possible. I mean, who wants refridgerated oil? How do those fancy cooking places and such make the oil w/ the peppers dangling in there? Do the refridgerate and then remove after a bit?

 

[vi edit]

Obviously making your own is quite fun, but most grocerty stores actually carry "hot oil" which is what you are looking to make for about $1.50 a bottle.

 

[RossMAN]

Originally posted by: vi_edit

Originally posted by: Howard
How would you use it?

Not sure his intent, but I use it a couple different ways.

1) use to brown up chicken for cajun/stir fry dishes
2) use over rice to spice it up a bit
3) mix with a bit of parmesan cheese and dip bread in it

Isn't that a bit spicy?

 

[Anubis]

Originally posted by: RossMAN

Originally posted by: vi_edit

Originally posted by: Howard
How would you use it?

Not sure his intent, but I use it a couple different ways.

1) use to brown up chicken for cajun/stir fry dishes
2) use over rice to spice it up a bit
3) mix with a bit of parmesan cheese and dip bread in it

Isn't that a bit spicy?

if your a girly man it is

 

[GtPrOjEcTX]

Originally posted by: RossMAN

Originally posted by: vi_edit

Originally posted by: Howard
How would you use it?

Not sure his intent, but I use it a couple different ways.

1) use to brown up chicken for cajun/stir fry dishes
2) use over rice to spice it up a bit
3) mix with a bit of parmesan cheese and dip bread in it

Isn't that a bit spicy?

some people like spicy food Ross. probably why he's wanting to make Chile oil in the first place.

 

[RossMAN]

Originally posted by: Anubis

Originally posted by: RossMAN

Originally posted by: vi_edit

Originally posted by: Howard
How would you use it?

Not sure his intent, but I use it a couple different ways.

1) use to brown up chicken for cajun/stir fry dishes
2) use over rice to spice it up a bit
3) mix with a bit of parmesan cheese and dip bread in it

Isn't that a bit spicy?

if your a girly man it is

Oh no you didn't!

 

[marmasatt]

Yeah, he did. Now, someone jus hanser the fargin' question. :laugh:

 

[Howard]

Originally posted by: RossMAN

Originally posted by: Anubis

Originally posted by: RossMAN

Originally posted by: vi_edit

Originally posted by: Howard
How would you use it?

Not sure his intent, but I use it a couple different ways.

1) use to brown up chicken for cajun/stir fry dishes
2) use over rice to spice it up a bit
3) mix with a bit of parmesan cheese and dip bread in it

Isn't that a bit spicy?

if your a girly man it is

Oh no you didn't!

Girlie-man!