HOT CHILLI OIL RECIPE RECIPES

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MEXICAN CHILI OIL - MARICRUZ AVALOS KITCHEN BLOG



Mexican Chili Oil - Maricruz Avalos Kitchen Blog image

This fragrant sauce is extra spicy with an intense and bold flavor. Make it in just 15 minutes and serve with your favorite tacos, quesadillas or stews.

Provided by Maricruz

Categories     salsas

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 6

2 cups chile de arbol (or other dry, red hot chilli peppers)
1 Tbsp sesame seeds (toasted)
4 garlic cloves
1 Tbsp vinegar
1 cup oil (corn, canola or sunflower)
½ Tbsp salt

Steps:

  • Remove the stems of chilli peppers. Peel the garlic and slice it. Set aside.
  • In a medium saucepan put half a cup of oil and heat over low heat. Fry the garlic until golden and crispy (about 1 min).
  • Place in a blender together with the oil you used.
  • Add another half a cup of oil to the saucepan and heat over low heat. Fry the chilies for a minute until they are crispy (see notes).
  • Place them in the blender together with the oil where they were fried.
  • Add to the blender the sesame seeds, salt, and a tablespoon of vinegar.
  • Blend for 2-3 minutes depending on how you’ll like the consistency of the sauce.
  • Pour the sauce into a jar and add a good drizzle of oil on top.

Nutrition Facts : Calories 2287 kcal, CarbohydrateContent 58 g, ProteinContent 10 g, FatContent 232 g, SaturatedFatContent 19 g, TransFatContent 1 g, SodiumContent 3559 mg, FiberContent 22 g, SugarContent 31 g, UnsaturatedFatContent 202 g, ServingSize 1 serving

CHINESE CHILI OIL | CHINA SICHUAN FOOD



Chinese Chili Oil | China Sichuan Food image

A perfect Chinese chili oil combines strong aroma and bright red color

Provided by Elaine

Categories     Sauce and paste

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 20

Number Of Ingredients 15

7 tablespoons red pepper flakes ( ,Sichuan style pepper flakes is fried before curshing)
1 tablespoon toasted white sesame seeds
1/4 teaspoon Sichuan peppercorn
1 cup vegetable oil or 1/2 cup more for adjusting
1 thumb ginger (,must)
2 bay leaves (,must)
3 star anise (,must)
1 bark Chinese cinnamon
3 scallion whites (,must)
1/4 teaspoon Sichuan peppercorn (,must)
4 cloves
1/4 teaspoon whole cumin seeds
1/8 teaspoon fennel seeds
1 Amomum tsao-ko (,Cao Guo)
3 amomum kravanh (,White Dou Kou)

Steps:

  • Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
  • Place around 5 tablespoons of red pepper powder in a bowl.
  • Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
  • Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.

Nutrition Facts : Calories 22 kcal, CarbohydrateContent 2 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 47 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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