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Fried Chili Oil

blorvak

blorvak

So, as long as I'm sitting around waiting for my sprouts to do something, I thought I'd mix up a batch of my current condiment obsession: fried chili oil.
 
It's also super easy. Two ingredients. Ten minutes tops!
 
First, toast some dried pods in a pan (As-Seen-on-TV pan optional):
 
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Next, grind the pods into flakes:
 
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Heat up an equal amount of neutral oil in the pan on medium. When the oil is ready, add flakes, and fry for a good 3 minutes:
 
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The result:
 
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This Asian style sauce is great on everything, but throw some in wonton soup, or pho, and it's heaven.  It's a bit raisin-y, with a great toasted flavor and aroma.
 
Just thought I'd share!
 
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I like mine fermented not cooked, but I can see this as a quick alternative. Nice.
 
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It's a very different technique and flavor than ferments. More nutty and not at all acid. I particularly like how the vegetable oil thins the capsaicin to the point where you don't just taste the heat/salt/acid, but it "unlocks" the flavor of the chile in the same way that adding water to whiskey brings out the flavor of the grain used in making it. I just started a bottle this week with dried "Funky Reaper" pods from Devv. I put about 20 dried, split pods in a saucepan with enough light olive oil to cover them and fill a Grolsch-type beer bottle. Heated on low heat to just before the oil smoked, let cool to room temperature, added the pods to the Grolsch bottle first and poured the oil in afterwards, then sealed. I put the bottle on a sunny windowsill and shake it up several times daily for a week, then put it in a cool, dark place. Don't pour the hot oil directly in the bottle so you won't shatter the glass.
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Yes, he said Asian which is usually fermented with this style, this to me is more Mexican... like salsa macha, which is awesome.

http://www.patismexicantable.com/2013/11/salsa-macha/
Salsa Macha
It is made by frying dried chipotle chiles (mainly the morita kind) in a generous amount of olive oil, along with garlic cloves. The last two ingredients courtesy of the Spanish conquest, for sure. Then it is seasoned with salt. Some versions add fresh chiles such as serranos or jalapeños into the mix. Many times peanuts are added and sesame seeds too.
 
​In Veracruz this style salsa is used on anything, but especially fish.
 
I dig this simple version.
 
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Fermented chili oil? How do I make this?!
The Hot Pepper said:
Yes, he said Asian which is usually fermented with this style, this to me is more Mexican... like salsa macha, which is awesome.

http://www.patismexicantable.com/2013/11/salsa-macha/
Salsa Macha
It is made by frying dried chipotle chiles (mainly the morita kind) in a generous amount of olive oil, along with garlic cloves. The last two ingredients courtesy of the Spanish conquest, for sure. Then it is seasoned with salt. Some versions add fresh chiles such as serranos or jalapeños into the mix. Many times peanuts are added and sesame seeds too.
 
​In Veracruz this style salsa is used on anything, but especially fish.
 
I dig this simple version.
Click to expand...
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Use a 50/50 mix of peanut oil and rice bran oil. You can use straight peanut oil but it will setup in the fridge
 
Season the oil first with other spices and the white part of green onions. Strain out the spices/onion and allow the oil to cool just slightly.
 
Slowly poor the oil into your pepper flakes. It needs to be just hot enough for them to sizzle a little. You can add other things to the flakes like sesame seeds, fermented black beans and fried garlic too but be careful with the garlic. Its burns easily.
 
G0Q2yED.jpg
 
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ShowMeDaSauce said:
Found a video of the recipe i use....more or less its super close. Just omit the peppercorns if you are not into the Sichuan numbing. You can also add vinegar later if you like it. I adore wontons in chili oil.
Click to expand...
is this similar to Laoganma spicy chili crisp? 
 
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YAMracer754 said:
Fermented chili oil? How do I make this?!
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Click to expand...
 
Ferment some peppers, and put them in oil :P.
 
Give them a good chop so you make kind of a slurry, or oily salsa... 
 
Then when you want to use it as a salsa you use a spoon, or to just use the oil, use one of those honey drizzlers or a knife etc.
 
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The Hot Pepper said:
 
Ferment some peppers, and put them in oil :P.
 
Give them a good chop so you make kind of a slurry, or oily salsa... 
 
Then when you want to use it as a salsa you use a spoon, or to just use the oil, use one of those honey drizzlers or a knife etc.
Click to expand...
Lol.. Generally done just straight with peppers and oil or are other amendments desirable? Sounds like a solid plan

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Toasted cumin or sesame seeds, garlic, etc. all welcome. Just create your own recipe.
 
 
 
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Im thinking a Syrian/Turkish version atm
 
Urfa biber
Aleppo
Garlic
Cumin
Shallot?
Olive oil...of course but i will need to be careful about getting it too hot. Just needs to get hot enough to infuse the flavors. Maybe a little rice bran oil to toast the spices/garlic and shallot. Then mix it with the EVOO.
 
Probably about 4 parts Aleppo to 1 part Urfa biber. Ive seen a olive oil and Aleppo pepper condiment before but i dont know what its called.
 
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