Homemade Chili Oil

Chili Oil, great on almost anything! And an underrated pantry staple this is a hot oil that gives that umphh any dish might need. I first had this at a Dim-Sum restaurant in San Fransisco on dumplings and my taste buds were blown away!
Ingredients
1 cup canola oil – or any neutral oil such as peanut oil, though yes, you CAN use Olive Oil
3 tablespoons crushed dried peppers – I used a blend of 7-Pots and scorpions
Dash of salt if desired

Directions
Add oil, dried peppers and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.

Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
After 5 minutes, remove from heat and cool. Pour it into a bottle or jar. You can strain it if you’d like.
Refrigerate and use within a month.

Comments

Post a Comment

Popular posts from this blog

Quiche Lorraine, we're even making our own crust!

Image
I made this for easter lunch and it was super good. I've made quiches in the past and this is the best one yet! It's super creamy and cheesy. Then when you think it couldn't get any better you have a flaky butter crust! Yumm... For the crust you will need: 1 egg 2 1/2 tablespoons cold water 1 1/2 cups all-purpose flour 1/2 teaspoon sea salt 10 tablespoons unsalted butter, in chunks (if you have salted butter you can skip the salt) For the filling: 8 slices bacon- I used morning star farms veggie bacon and it was delicious! 1 1/2 cups shredded mozzarella, divided 1 shallot, minced 6 eggs 1 1/2 cups heavy cream Pinch of cayenne Pinch of nutmeg Kosher salt Freshly cracked black pepper In a small mixing bowl, whisk together the egg and water. Take the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the small butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/water mixture. Pulse ag
Read more

Elite Enchiladas

Image
Ahhh man these were so good! I added some queso fresco, cilantro and some pickled onions to these and they were perfect!  Ingredients For the sauce: 3 tablespoons olive oil 3 tablespoons flour  1/2 tablespoon ground chili powder  1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon salt, to taste Pinch of cinnamon (optional but recommended) 2 tablespoons tomato paste 2 cups vegetable broth 1 teaspoon apple cider vinegar or white vinegar Freshly ground black pepper, to taste  For the flour tortillas: 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/3 cup extra virgin olive oil, vegetable oil or other fairly neutral flavoured oil 1 cup warm water For the filling: 1 can black beans 1 can corn 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp salt 1/4 cup enchilada sauce 2  cups shredded cheddar cheese Directions Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined. Add oil and water with mixer r
Read more

Almond Butter Banana Bread

Image
 The best banana bread I've made so far and I've made about a dozen! I thought I would miss the chocolate chips and butter, but it is so rich from the almond butter and coconut oil, you don't even miss it! And the cardamom flavor is out of this world paired with the bananas! Ingredients 3 tablespoons plus 1/3 cup almond butter (4.6 oz / 130g) 1 tablespoon plus 2/3 cup sugar (5 oz / 143g) 1 teaspoon plus 1/2 cup virgin coconut oil (4 oz / 115g), gently warmed to liquefy 1 1/3 cups all-purpose flour (6.1 oz / 173g) 1 teaspoon baking powder (0.14 oz / 4g) 1 teaspoon kosher salt (0.11 oz / 3g) 1/2 teaspoon baking soda 1/4 teaspoon ground cardamom- can replace with 1 teaspoon cinnamon 2 large eggs (3.5 oz / 100g), cold from the refrigerator 1 cup mashed banana (8 oz / 227g), from about 3 very ripe large bananas 1/3 cup plain whole milk Greek yogurt (2.8 oz / 80g) 1 teaspoon vanilla extract Directions Preheat your oven to 350 degrees Fahrenheit (175 Celsius) and place a rack in t
Read more