Hot Thai Chili Oil
From jo_jo_ba 10 years ago
- 45 minutes to make
- Serves 48
Homegrown, dehydrated minced Thai chilies add exotic heat to otherwise flavourless oil. A couple whole dried peppers add a touch of class to the bottle! last year absorb and release the flavourless canola oil surrounding them. Read more Of course, if you don't have home-dried Thai chilies, you can find any assortment of whole peppers on the shelf of your local ethnic market (and even in some better-stocked grocery stores). Pick the ones you like - but I would err on the side of hotter ones, since you're only using them as flavouring, not eating them whole! See less
Ingredients
- 10 whole dried Thai chillies shopping list
- 6 cups flavourless oil (I used canola) shopping list
- 1/3 cup crushed red pepper flakes shopping list
- 16 dried Thai chillies, chopped shopping list
How to make it
- Divide the whole chillies between storage bottles. Set aside.
- Combine the oil, red pepper flakes and chopped chillies in a saucepan and bring to the barest simmer.
- Cook 10 minutes, remove from heat.
- Using a funnel, fill the bottles or jars, using a chopstick to push any larger pieces of chili into the bottles.
- Seal the bottles and keep in a cool, dry place for at least 1 week before using.
- This gets better with age, but try to use within 1 year and keep it in a cool, dark place.
People Who Like This Dish 2
- worknmumof4 West Gippsland, Australia
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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