CHILI IN OIL RECIPES

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CHILLI OIL RECIPE | DELICIOUS. MAGAZINE



Chilli oil recipe | delicious. magazine image

Chilli lovers rejoice! Our chilli oil recipe is quick and easy to make. Drizzle over pizza, pour into pasta sauces or add a dash to your favourite recipe.

Provided by delicious. magazine

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 500ml

Number Of Ingredients 3

500ml extra-virgin olive oil
5 tbsp mixed dried chilli flakes (visit https://www.coolchile.co.uk/coolchile.co.uk for a good selection)
2-3 long dried chillies

Steps:

  • Heat the olive oil and chilli flakes in a large pan over a low heat for 5 minutes, making sure the oil doesn’t start to smoke. Remove from the heat and leave to cool for 5 minutes, then pour into a sterilised glass bottle or bottles. Insert the long dried chillies into the neck of the bottle, then seal.

Nutrition Facts : Calories 76kcals, FatContent 8.3g (1.2g saturated), ProteinContent 0.1g, CarbohydrateContent N/A, FiberContent 0.4g

SZECHUAN CHILI OIL RECIPE | MARTHA STEWART



Szechuan Chili Oil Recipe | Martha Stewart image

This recipe yields a large amount and will keep in the refrigerator for up to a month. Use in stir-fries, noodle soups, or anywhere you need an added hit of flavor and heat.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Total Time 20 minutes

Prep Time 5 minutes

Yield Makes 1 cup

Number Of Ingredients 5

1/4 cup crushed red-pepper flakes
2 tablespoons Szechuan peppercorns
2 cinnamon sticks, broken in half
1 star anise
1 cup safflower or other neutral oil

Steps:

  • Place red-pepper flakes in a small heat-resistant bowl or pint-size jar. In a small saucepan fitted with a candy thermometer, combine peppercorns, cinnamon, star anise, and oil over medium-low heat. Heat mixture until it registers 325 degrees on the thermometer, 10 to 12 minutes. Turn off heat and let steep 8 to 10 minutes until temperature reaches about 240 degrees. Pour through a strainer into bowl or jar with pepper flakes and let cool completely. Transfer to an airtight container or seal lid if using a jar. The chili oil can be stored in the refrigerator for up to 4 weeks.

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