**Explore the World of Chili Oil: From Classic to Fusion Recipes**
Chili oil is a versatile condiment that adds a spicy kick and umami flavor to various dishes. Originating from China, it has gained immense popularity worldwide due to its distinct taste and versatility. This article presents a collection of chili oil recipes, ranging from classic Sichuan-style to fusion variations that incorporate unique ingredients and flavors.
1. **Classic Sichuan Chili Oil:** Experience the authentic taste of Sichuan cuisine with this traditional chili oil recipe. Using a combination of dried chilies, Sichuan peppercorns, and aromatic spices, this recipe delivers a balanced heat, numbing sensation, and rich flavor.
2. **Infused Chili Oil:** Elevate your chili oil with infused flavors. This recipe incorporates various ingredients such as garlic, ginger, scallions, and herbs into the oil, creating a fragrant and flavorful condiment. The infusion process allows the oil to absorb the essence of these ingredients, resulting in a complex and aromatic chili oil.
3. **Green Chili Oil:** For those who prefer a bright and herbaceous flavor, the green chili oil recipe is a must-try. Using fresh green chilies, this oil possesses a vibrant green color and a milder heat level compared to traditional chili oil. It's perfect for drizzling over noodles, salads, and grilled meats.
4. **Sesame Chili Oil:** This fusion recipe combines the classic flavors of chili oil with the nutty aroma of sesame. Sesame seeds are toasted and added to the oil, infusing it with a rich and nutty flavor. The resulting chili oil is perfect for adding a savory touch to stir-fries, dumplings, and rice dishes.
5. **Thai Chili Oil:** Inspired by Thai cuisine, this recipe incorporates lemongrass, galangal, and kaffir lime leaves to create a fragrant and flavorful chili oil. The combination of these ingredients imparts a unique citrusy and herbal aroma, making it an excellent condiment for Thai dishes like Pad Thai and curries.
6. **Korean Chili Oil:** Gochugaru, or Korean chili powder, takes center stage in this recipe. With its vibrant red color and smoky flavor, gochugaru adds a distinct Korean touch to the chili oil. This versatile condiment is perfect for enhancing the flavors of Korean dishes such as bibimbap, tteokbokki, and kimchi.
From classic Sichuan to fusion variations, these chili oil recipes offer a range of flavors and heat levels to suit diverse palates. Whether you're a chili oil aficionado or looking to add a spicy kick to your dishes, this collection provides endless possibilities for culinary exploration.
CHILI OIL
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
- Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
- In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
STIR-FRIED ASPARAGUS WITH GARLIC AND SHALLOTS IN CHILI OIL
Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots.
Provided by littleturtle
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
- Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
- Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
- Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
- Season with salt and pepper; toss until well mixed.
- Serve hot.
OLIVE BRANCH SMOKED BEEF TENDERLOIN, OLIVE OIL MASHED POTATOES, ROASTED CHILI AND OLIVE RAGOUT
Steps:
- Prepare a smoker using olive branches. Place the beef tenderloin in the smoker and smoke for 20 minutes.
- Preheat the oven to 350 degrees F.
- Pat the beef dry and sprinkle with salt and pepper. Heat the butter and oil in a roasting pan over moderately-high heat until the foam subsides. Then brown the beef well on all sides, about 10 minutes. Put the roasting pan with the beef in the middle of the oven and roast until an instant-read thermometer inserted diagonally 2 inches into the center registers 130 degrees F for medium-rare, about 30 minutes.
- Transfer to a cutting board and let stand 10 minutes. Then cut into 1/2-inch-thick slices.
- To serve, first place the Olive Oil Mashed Potatoes on a plate. Then lean 2 slices beef tenderloin on the potatoes. Place a large spoonful of the Roasted Chili and Olive Ragout around or on top. Garnish with watercress.
- Peel and quarter the potatoes. Put the potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with the lid, and then reduce the heat and simmer, partially covered, until the potatoes are very tender, 20 to 25 minutes.
- Drain the potatoes in a colander and return to the pot. Add the olive oil and olives, and season with salt and pepper. Mash with a potato masher until smooth.
- Heat 2 tablespoons olive oil over medium-high heat in a saute pan. Add the red onions and cook, stirring occasionally, until the onions are golden brown, about 6 minutes. Remove from the heat. Add the rest of the olive oil and the olives, parsley and all the roasted peppers. Season with salt and pepper.
ASPARAGUS AND GREEN BEANS WITH CHILI-ORANGE OIL
The chili-orange oil gives an extra sizzle to these spring vegetables.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over medium-high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days.)
- Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.
- In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.
Nutrition Facts : Calories 97 g, Fat 6 g, Fiber 5 g, Protein 4 g
ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Tomato-Red Pepper Sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly. Red Chili Oil: In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
SPICY CHILI OIL
A quick way to add spicy flavors to your stir fry, or roasted vegetables, or rub on baked potatoes before baking.
Provided by Calee
Categories Very Low Carbs
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place cooking oil, chilies, garlic cloves and gingerroot into an ovenproof glass bowl with lid.
- Bake in 300 oven for 1 hour until garlic cloves and gingerroot are golden brown.
- Remove to wire rack to cool for 30 minutes.
- Line strainer with coffee filter or several layers of cheesecloth, strain oil into glass jar. Chill.
- Oil should be clear. Chill makes about 7/8 cups.
Nutrition Facts : Calories 1953.5, Fat 218.2, SaturatedFat 28.3, Sodium 4, Carbohydrate 5.8, Fiber 0.8, Sugar 0.8, Protein 1
CHILI OIL (HONG YOU)
The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.
Provided by currybunny
Categories Szechuan
Time 20m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Put the chili flakes into a glass preserving jar.
- Heat the oil over high heat until smoking hot.
- Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
- Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.
Nutrition Facts : Calories 4501.6, Fat 490.4, SaturatedFat 82.9, Sodium 1749.3, Carbohydrate 53, Fiber 37.1, Sugar 7.7, Protein 14.4
RICE NOODLES AL POMODORO WITH CHILI OIL
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Provided by Chris Morocco
Categories Bon Appétit Dinner Noodle Tomato Chile Pepper Basil Wheat/Gluten-Free Pasta Garlic Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
- Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chile and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 1/4 cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8-10 minutes. Season with salt.
- Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chili oil and top with sesame seeds and torn basil.
GARLIC-CHILI OIL
Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 5 tablespoons
Number Of Ingredients 4
Steps:
- Using a chef's knife, coarsely chop garlic with red-pepper flakes. Gather into a pile; sprinkle generously with salt.
- Place flat side of knife blade on top of garlic, with sharp side of blade facing away from you; press down firmly, pulling knife toward you. Repeat until a paste forms.
- Combine in a small bowl with vegetable oil.
GREEN BEANS WITH CHILI-ORANGE OIL
This healthy Green Beans with Chili-Orange Oil side dish has a grown up tasty twist! Oil infusion is a great way to enhance the flavor of your dishes!
Provided by Francine Lizotte
Categories Vegetables
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish.
- 2. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
- 3. While beans are cooking, in a skillet over medium heat, heat ½ tbsp. chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds.
- 4. Transfer beans in a serving dish and garnish with reserved orange strips.
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zie8-GxQ4_I
AHI SALAD WITH MACADAMIA NUTS AND CILANTRO CHILI OIL
Steps:
- Dice the ahi into 1/4-inch pieces, place in a mixing bowl, and add crushed garlic, fine diced onions, fine diced carrots, soy sauce, sesame seed oil, sesame seeds, chopped pickled ginger, macadamia nuts, fine diced water chestnuts and cilantro. Mix together and garnish with black and green caviar.
SESAME NOODLES WITH CHILI OIL AND SCALLIONS
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Dinner Lunch Soy Sauce Green Onion/Scallion Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.
- Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
- Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
CHILI OIL
This recipe is from a Chinese cooking class that I took years ago. It's very simple and will keep indefinitly in the refrigerator.
Provided by lazyme
Categories Chinese
Time 35m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Heat the corn oil in a wok until it smokes.
- Add the chilies.
- Stir for 1 minute.
- Turn off heat and set aside until it's cooled.
- Strain through a coffee filter.
- Add sesame oil.
CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE - (5/5)
Provided by almabts
Number Of Ingredients 10
Steps:
- Find more gourmet recipes and meal ideas at Vorrei! http://blog.vorrei.co.uk/chili-bruschette
Tips:
- Choose the right chili peppers: Different chili peppers have different levels of heat and flavor. For a mild chili oil, use mild peppers like Anaheim or poblano peppers. For a medium chili oil, use serrano or jalapeño peppers. For a hot chili oil, use habanero or cayenne peppers.
- Toast the chili peppers before using them: Toasting the chili peppers will help to bring out their flavor and aroma. You can toast them in a dry skillet over medium heat for a few minutes, or you can roast them in the oven at 400 degrees Fahrenheit for 10-12 minutes.
- Use a good quality oil: The type of oil you use will affect the flavor of your chili oil. For a light and flavorful chili oil, use a neutral oil like grapeseed oil or avocado oil. For a more robust flavor, use an oil with a stronger flavor, such as olive oil or sesame oil.
- Infuse the oil with aromatics: To add more flavor to your chili oil, you can infuse it with aromatics like garlic, ginger, or lemongrass. Simply add the aromatics to the oil and heat it over low heat until the aromatics are fragrant.
- Store the chili oil properly: Chili oil can be stored in a cool, dark place for up to 3 months. Be sure to store it in a tightly sealed container to prevent it from going rancid.
Conclusion:
Chili oil is a versatile condiment that can be used to add flavor and heat to a variety of dishes. It can be used as a dipping sauce, a marinade, or a stir-fry sauce. It can also be used to add flavor to soups, stews, and curries. With so many different ways to use it, chili oil is a must-have ingredient in any kitchen. Whether you like your chili oil mild, medium, or hot, there's a recipe in this article that's perfect for you. So get creative and experiment with different chili peppers, oils, and aromatics to create your own unique chili oil.
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