🔥 Ready to ignite your taste buds? Discover the secret to making the ultimate fiery chili oil at home! 🌶️ In this video, I’ll show you a simple and delicious recipe that will transform your dishes with bold, aromatic heat. Perfect for drizzling over noodles, enhancing stir-fries, or spicing up your favorite meals. Don’t miss out – your kitchen is about to get much hotter! 🔥
🌶️ The written recipe: https://fdgk.net/chili-oil-recipe
🏥 For any worries about food safety, read this: https://fdgk.net/chili-oil-food-safety
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#Foodgeek #ChiliOil #Spicy
In the heart of culinary traditions, across the globe lies a potent elixir, a potion of fire and flavor. With its rich history and bold presence, chili oil can elevate any dish from the mundane to the extraordinary. Today we embark on a journey to uncover the secrets behind this fiery condiment. From the bustling street market’s of Sichuan where the air is filled with intoxicating aromas of sizzling spices, to the quiet, humble kitchens where recipes are passed down through generations. Chili oil has been a staple, a testament to the human quest for flavor. Join me as we explore the origins, the cultural significance, and the culinary magic of homemade chili oil. Prepare to ignite your senses and transform your cooking. This is not just a recipe, but a journey into the essence of spice. Welcome to the world of fiery chili oil. Hi, I’m Sune and I’m not just a food enthusiast. I’m a full blown food geek. I’m here to share my passion and knowledge with you. Since my teenage years, I’ve explored spicy food. I remember a summer I had a friend over during summer vacation. We’d sit in code all night and in the morning we’d be ravenous. So we’d make tomato soup with lots of garlic and lots of chili and have a feast. This experience sparked my love for chili, and I’ve been experimenting with it in my cooking ever since. Chili oil, believed to have originated in Sichuan, a province of China, has a rich history deeply rooted in the region’s love for bold and spicy flavors. The use of chili peppers in Sichuan cuisine dates back to the late Ming dynasty around the 16th century, where the Europeans brought these fiery ingredients from the Americas via trade routes. The locals quickly embraced chili peppers, incorporating them into their culinary practices to create what we now know as chili oil. Traditionally used to enhance dishes with distinctive heat and aroma, chili oil became a staple in Sichuan cuisine. Known for its numbing spiciness and complex flavor profile. As trade and migration expand, the chili oil spread beyond Sichuan and into other parts of China, each region adding its unique twist to the recipe. Neighboring countries such as Japan, Korea, and Thailand also adopted chili oil, integrating it into their culinary traditions and creating variations that reflect their local tastes and ingredients. In Japan, for example, chili oil involved into ryu, often used as a dipping sauce for dumplings, while in Korea it became an essential component of dishes like kimchi and bibimbap. I’m sure I’m not the only one who loves gochujang. The global fascination with Asian cuisine in the late 20th and early 21st centuries further propelled chili oil into international kitchens. Food enthusiasts and chef worldwide began to explore and experiment with chili oil, appreciating its ability to add depth and excitement to a wide range of dishes. Today, chili oil is celebrated worldwide, from Southeast Asia’s bustling street food markets to gourmet kitchens in the West as a versatile and essential condiment. Its global journey from the streets of Sichuan to kitchens worldwide is a testament to its universal appeal. It continues to evolve with new variations and uses emerging as it crosses cultural and geographical boundaries, solidifying its place as a beloved, indispensable element in global gastronomy. These days, my fiancé and I have been eating lots of chili oil made by Chef Martin at her office canteen. At some point, he was about to go on vacation and we were almost out of chili oil. She asked Chef Martin if you would share his recipe, and he did. So that’s the recipe that I’m sharing today. A simple yet flavorful chili oil that you can easily make at home. You can spice it up and make it even more fiery or bring it down to a less insane level. It’s all up to you. You decide just how spicy it gets. I’ll go over my choices and tips in making it last long. If you’re enjoying this journey into the world of fire chili oil, I would be grateful for your support. Please consider joining my Patreon. Purchasing some merch or using the Super thanks or using the links for tools and ingredients in the description. Your support keeps this channel going and I’m genuinely thankful for every one of you. Those were the words. This is the recipe. For your convenience, the full recipes available on my website. Check the link in the description. Let me first preface this recipe. With that. There are no amounts. That’s how I got the recipe. So there’s some trial and error involved. All right. Let’s have a look at the chilies that I plan to put in my chili oil. It’s a mix of fresh and dried chilies. First I have some fresh habaneros. they’re pretty spicy but also have a lovely fruity flavor. next there’s a dried ancho chili. It has a lovely, complex, earthy, sweet and somewhat fruity flavor. It’s very mild. This next one is from my local Italian supermarket and it’s described as extra hot. We’ll see. I have no other information about it. then some smoked and dried chipotle chilies. They have lovely, rich, earthy, smoky flavors and go perfectly with the ancho. Lastly, I have some chili seeds that will make up the bulk of the oil. These are also described as extra hot, but since it’s from a supermarket in Denmark, I will doubt it. All right, let’s get to the making. Pour in some neutral tasting oil into a food processor. I use rapeseed or canola, which is made in Denmark, but you can use whatever you like. Peanut, vegetable or some other kind. Add some fresh chilies. Then add some garlic. I’m using four cloves. process it until it’s completely smooth. Then add all of the dried chilies you’ve selected except for the seeds. I chopped them up a bit. Process it until it seems pretty homogenous. Then pour the mixture into a suitable container. Add the seeds. Spice it up with some ground coriander and ground cumin. then add some tomato paste. Not a lot, but just enough add a bit more oil so you have enough to cover the seeds. Mix it up. make sure everything is covered with oil. This will ensure that no mold grows in your chili oil stored in the fridge until you want to use it. It’ll get spicier over time. All right. What’s a good chili oil if you don’t have a dish to put it in? So I’ll make some Chinese smashed cucumbers and simple sesame soba noodles. First, trim off the end of two cucumbers and smash the living bejesus out of them. Look at that. Then cut them into bite friendly chunks. Put them in the colon over top of a big bowl. Sprinkle the cucumbers with kosher salt to season them and draw out the moisture. Toss them with your hands to distribute the salt. Leave them for 15 to 20 minutes. While they’re getting ready, we make the sauce. Combine one teaspoon of salt, two and a half teaspoons of sugar, two teaspoons of toasted sesame oil, three teaspoons of soy sauce, and one and a half teaspoons of rice vinegar. Mix until salt and sugar are dissolved. To finish cucumbers at four finely chopped cloves of garlic. The sausage is made. Toasted sesame seeds to taste and lastly, chili oil to taste. Mix them with your hands. I’d recommend using gloves so you don’t get chilly in your eyes or something like that. All right, let’s make the noodle dish First, we need to make the sauce To a bowl, add four tablespoons of rice vinegar two tablespoons of soy sauce one tablespoon of toasted sesame oil one tablespoon of sugar two pressed cloves of garlic one tablespoon of grated ginger. Mix until the sugar is dissolved. Prepare 225g eight ounces of soba noodles according to the package instructions. This should be about two packages of instant noodles. Throw away the flavor packets. Rinse the noodles under cold running water and put them in a bowl. To the noodles. Add the prepared sauce as many toasted sesame seeds as you’d like. Chili oil to taste. Mix until it’s combined, served with thinly sliced spring onions. And some finely chopped coriander or cilantro. And the boiled egg on top. Yum. I seasoned my egg with some kosher salt And some Shichimi Togarashi Serve the noodles with the smashed cucumbers. Let’s have a closer look at this. Yum! I do love some kick to the food I eat and these two dishes go perfectly together. Making this chili oil couldn’t be easier. No, cooking is involved. It’s just a matter of mixing the ingredients. I hope this exploration into the world of chili oil has been informative and inspiring. My commitment is to provide valuable content that educates and enriches your culinary journey. I hope you learned something today. See you next time.
20 Comments
Hype! Been meaning to make chili oil
Coding all night, connecting to BBSes for 30 minutes at a time, watching FutureCrew demos to blow our minds to what assembly can do… brings back memories of 1992 or so.
I too have been wanting to make my own chili oil. Currently waiting for my pepper plants to produce. I got ghost, habenero, arbol, tabasco, and jalepeno. The plants are growing strong, but still waiting for some actual chilis to pop out.
Nice! I i made 3 times chili oil and even boiled it half an hour, and still its getting moldy fast in fridge.
I know that Chinese chili oil is the flavor of the day, but sometimes you should go down the rabbit hole of salsa Macha from Mexico.
It is a chili oil from Mexico that some say they’ve made for over 4000 years. In quite possibly predates Chinese chili oil.
BTW, it’s delicious.
Hi Sune, I’m in the UK and the chefs I know say that you shouldn’t put garlic into oil if the oil is not going to be cooked (or if the garlic is not cooked) because of the risk of it causing stomach upsets (the name of the bacteria momentarily escapes me).
At 8:22 some words on the screen said some of the video was lost in the fire of 1612. Sorry for your loss. 😨
Capsaicin, which is the powerful ingredient in chili, has another interesting effect: It can reduce pain. I discovered it by chance and I immediately investigated whether it could be true. Yes, I could actually buy chili ointment at the pharmacy to apply to the skin, which would then penetrate the skin and relieve pain in muscles and joints.
I have made my own chili oil by putting crushed dried chilies in olive oil and I use it to relieve joint pain. The oil must be covered so that it is not absorbed by the clothes, so use some large pieces of plaster.
Another good reason to always have chili in the house.
How about a chili garlic one next?!
IMPORTANT: You should never add fresh chili to chili oil that is not for immediate use, but rather for long time storage! In the anaerobic environment, botulinum toxin will grow and can make the oil deadly toxic. Same goes for fresh garlic, I recommend dried garlic.
That being said, this looks absolutely scrumptious and I might have a go at it. After all, I grow my own chili and even bake my sourdough bread with chili powder that I make myself. So addictive. 😋
I found chili crisp a few years ago,, holy moly delicious. I use it to enhance a good sandwich.
Thought you said Soba noodles. Those are some kind of wheat noodles like instant ramen. Soba are dark because they are made with buckwheat flour.
Wonderful! The noodles and cucumbers look outstanding. Life without chili oil is… notes much fun
For any worries about food safety, read the following read the following guidelines: https://fdgk.net/chili-oil-food-safety
Blitzing the dried chilies in the food processor with the oil is genius. No more spicy danger powder!
Chili is not flavour….it is PAIN!!😆😆
The chili oil should be refrigerated below 3.3C to avoid the growth of botulism. Doing a hot preparation version should deal with all the other dangers.
Hey Sune! I really enjoy your videos overall even though I haven't been baking that much since the lockdowns in my country ended.
I have a couple of criticisms on this video;
0:20 the soundtrack brought in here overpowers your speech. I would suggest looking out for this and ducking the level of the soundtrack down so that your speech stands out while you are speaking.
0:12 & 2:31 The camera here is oscillating, I'm guessing because the camera was somehow touched/bumped during filming. This results in somewhat nauseating footage. I would suggest that during post this is compensated for with stabilization.
On the topic of chilly oil; I live in Malaysia with a rich culture of making the stuff. I would suggest making chilly oil with fewer types of chilly to dial in the type of flavor you like because every species has its own unique flavor. I would personally also omit any type of refined sugar as there is no reason(interaction) to tweak the base flavor of the oil before the integration with the recipe; One may even PREFER the flavor of the oil with less sugar in sum at a later step and if it makes no difference then adding something that is less good for your health at a later stage is only to your health benefit.
I also advocate the use of Sichuan peppercorns in almost any chilly oil as they operate on a separate set of neural pathways and provide a sensation that many people will register as "spicy" while not triggering the neural pathways of "heat/pain" that capsaicin does.
What a great episode! The bit of history was interesting. And the link to your website and this article is worth following. I enjoyed it, thanks. P.S. I may comment again after I try chef Martin's recipe and some of your "top 12" uses.
I don't think I've ever heard of chili oil.This looks delicious!