chili oil

The name ‘chili oil’ is a bit misleading as this is really more of a sambal than an oil. Chili Oil is a versatile condiment you can use in a multitude of dishes. It’s especially good with eggs. Easy to make, use whatever fresh red chilies take your fancy. In this instance I used Fresno chilies because they were available but I’ve made it with those hot Thai chilies. Use what chilies you can find & that suit your heat tolerance. Fresno chilies are quite mild but those little Thai chilies are hot. There are several choices if you’re lucky enough to live close to a shop that sells various chilies. Sadly, I don’t.

Drain a tablespoon of the oil & use to stir-fry meat & veggies. Spread the coarse mixture in a wrap. Use it in a marinade. One of my favorites is avocado toast topped with an egg and a dollop of chili oil. I also like it on a cracker with cheese. If you prefer a thicker mixture, as pictured then use as many chilies as I stipulate in the recipe. If you like it more oil than sambal consistency, then reduce the chilies by half. L xo

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chili oil

Called an “oil” this is more the constancy of a sambal…but with oil. It’s delicious on so many things but my favorite is eggs, no matter how they’re cooked. I also get a little rapturous about it tossed through salted sliced cucumber, pickled veggies and cheese. Add a dollop or two, depending on your heat tolerance, to stir-fries, bulgolgi, bibimbap and anything else that might take your fancy. I just had some tossed through some green beans from the garden with a smattering of chopped peanuts. And don’t even get me started how good it is with seafood. I’ve made this with both the little fiery red chilies – bird’s eye or Thai chilies. But any red chili will suffice that isn’t over the top in heat. The Thai chili is about the hottest I can go for this, in part because I greedily gobble it down…along with glugs of iced water.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: condiment

Cuisine: Asian

Servings: 22 servings

Calories: 81kcal

Author: Lovoni

Ingredients

US Customary – Metric

• 4 oz red chilies, trimmed of stems I used fresno chilies, roughly chopped
• 1- inch piece of ginger, peeled & roughly chopped
• 2 bulbs of garlic, cloves separated & peeled
• 3/4 cup neutral cooking oil canola, vegetable, sunflower, avocado
• 1/4 cup Korean chili flakes gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons rice vinegar
• 1 1/2 teaspoons toasted sesame oil
• 1 teaspoon salt

Instructions

• Add chili, ginger & garlic to the bowl of a food processor and blitz until finely chopped – don’t over process the mixture.
• Heat the oil in a medium, non-stick frying pan over medium-low heat. Add the chili mixture and stir to combine with the oil. Bring to a simmer, uncovered. Simmer for 10 to 12 minutes, stirring occasionally to cook the garlic and ginger and infuse the oil.
• Add the remaining ingredients; stir to combine. Bring to a simmer. Simmer, uncovered, stirring occasionally, for 3 minutes to soften the chili flakes. Spoon into a sterilized jar and seal with the lid. Refrigerate up to 1 month. Makes about 1 1/4 cups

Nutrition

Calories: 81kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 196mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 846IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg