Chilli oil is a brilliant thing.
You can use it as a condiment. You can use it as a dressing on salads (well it is January). You can use it as a medium for frying (in February obviously) and you can use it a sauce base. I got my inspiration for this recipe from my many visits to the Chinese restaurants in Sheffield where it is placed on the table with the soy sauce and the toothpicks. It really is an everyday condiment.
I love to put it on everything I eat in the Chinese restaurants for its deep flavour and its awesome chilli warmth just as you would expect from any chilli product worth eating.
Some people make the oil using the superhots but for this recipe I have just used dried red chillies (bird) and mixed them with some dried, smoky chipotles. I have also added a dash of dried ginger to the recipe.
The result is a lovely oil, deep in colour and bursting with spicy, smoky flavours that go well with an abundance of dishes hot or cold.
Here is how you can make it.
2 cups of olive oil (you can use canola or peanut oil)
3 tbsp of crushed dried chilli flakes
3 tbsp of chipotle flakes
3/4 tsp dried ginger
salt and pepper for seasoning
Simply combine all the ingredients together in a glass jug and mix well. Then transfer the contents to a saucepan and bring the heat up to a medium to high heat. You ***MUST NOT*** allow the oil to smoke or else you will burn the ingredients within the mixture and seriously tarnish the flavour.
keep stirring the oil for about five minutes then set aside and leave to cool. Once it is cool you can transfer it into a storage jar and keep it in the fridge.
It really is that easy.
If you have a go at making this or any of my recipes, please share them on my facebook page.