Chili Oil
by
Cúán Greene
Chili Oil is a great pantry staple! Put it on rice bowls, stir frys, eggs, and anything else you’d wish!
You can use the dried chilis of your choice, and remove the seeds according to the level of spiciness you’d like.
Grapeseed oil can also be replaced with any neutral oil.
This Chili Oil is best used within two months, but it will last for up to six months if well stored.
- Level
Basic
- Cooking
10m
- Overral
20m
- Ready
Dried Red Chili
50gGrapeseed Oil
300g
Equipment
Blender
Fine Mesh Sieve
Dried Red Chili
50gGrapeseed Oil
300g
Equipment
Blender
Fine Mesh Sieve
Chili Oil
Cúán Greene
Cut out the stems of 50g of dried red chilis
Transfer the chilis to a blender jar and add 300g of grapeseed oil
Blend on maximum speed until homogeneous
Prepare a fine mesh sieve with 3 paper towels inside over a bowl
Sieve the chili oil to remove all solid parts
Transfer the chili oil to a storage container. The chili oil is ready
Enjoy! Use this chili oil over rice bowls, fried eggs, and anything else you could think of!