Chili Oilsalted Chilis
From bondc 16 years ago
- - to make
- Serves 20
For those of you who like western Chinese, I plan to put together a tip sheet on what different products are, where to find them, and which ones you do and do not need. Until then, however, here are a couple of recipes, one for chili oil, the other for salted chilis. Read more Chili oil you can buy in most supermarkets these days, but it's strained, and ridiculously expensive, and as easy as it is to make your own, there's no reason to waste your money. You can find unstrained chili oil at any Asian market (usually as homestyle chili oil), but it's still more expensive than it should be. You won't find salted chilis, even at the Asian market. They're used primarily in Hunan, and one of those things you make at home. Since both are, well, just chilis, you can use either to make something non-Chinese hotter. For both, you need some kind of glass container with a tight-fitting lid. There is no need to refrigerate either of these. See less
Ingredients
- chili oil shopping list
- 1 4 oz bag of dried Chinese chilis (or chiles de arbol) shopping list
- 2 c. oil shopping list
- salted chilis shopping list
- 1 lb. fresh, ripe (that means RED) chilis (cayennes, cherry peppers, thai chilis) shopping list
- 3 T. salt shopping list
How to make it
- To make the chili oil, stem the chilis, then toss them into your food processor and process them until finely minced. Put them in the bottom of the container you're going to use. Heat the oil to about 300, then pour into the container. Let sit uncovered until room temperature, then cover tightly. When you use chili oil, stir it first, so you get both oil and sediment (chilis). You can use this immediately.
- Salted chilis. Finding a pound of fresh hot peppers can be difficult. You may have to go to several stores, although everybody here carries those cherry peppers, and they work beautifully. Stem the chilis, then toss them in the food processor. Process until chopped (they don't have to be minced). Mix with the salt, then put in the container, cover tightly, and let sit at least a week before using.
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