As the weather cools down, my cravings for spicy food get more frequent. I don’t know why, or what the correlation is, but it happens every year! This time, it led me back to traditional recipes and my dear mother in law for an advise. I finally asked her to walk me through the steps, and wow, couldn’t believe how easy it was! For sure as usual, I put my own spin on it, but the main trick – it’s there!
This chili oil is such a powerful and flavourful condiment. It is super simple, easy to make, and so versatile. Plus, it’s not just about spice, you are getting a good boost of antioxidants from the peppers. So, ready to give it a try? Let’s go!
Why I love it so much
I am a big fan of hot and spicy food, so naturally, chili oil becomes a must-have in my kitchen moving forward! Whenever I can, I try to make my favourite condiments at home. I know, life’s busy, and often we don’t have the time to make everything from scratch. But with the chili oil, time is no excuse! Because it only takes 5-10 minutes and just two main ingredients to make a batch. It is fast, easy, and totally worth it.
What do you need for the chilli oil?
Dried Peppers – The peppers are a staple in Mediterranean cuisine. I still clearly remember filling the air with a delicious aroma in the fall. The colors are beautiful, as you see row of peppers drying up in backyards and balconies getting ready for the winter. And the flavour? Out of this world. After I moved to this continent, I had to find a substitute, so now I use dried chili peppers available almost everywhere. Just a heads up – make sure you check your spice tolerance before choosing your peppers. Accidentally you may grab ghost peppers, and I guarantee that would be unforgettable (and fiery!) experience!
Crushed Pepper Flakes – For an extra punch of heat, I want to add crushed pepper flakes. Although they can be optional, I love the depth they bring and highly recommend you add them to the mix.
Oil – Light olive oil works perfectly here. The real magic happens when you heat the oil to a boiling point and pour it over the peppers. It is almost like flash-frying them. This step is key to releasing all that amazing flavours.
Garlic – Few cloves of minced garlic takes the aroma and flavour to the next level. Once you add the garlic to the mix, you will understand why it is a must!
Salt – Start with a little salt and adjust to your liking. Salt or soy sauce as an alternative, is essential for balancing flavours.
Balsamic Vinegar – Don’t skip this! The tangy vinegar ties everything together, adding a hint of sweetness that makes this chili oil irresistible.
Traditional Chili Oil
Course: SidesCuisine: MediterraneanDifficulty: Easy1
servings5
minutes5
minutes10
minutesLearn how to make a simple, spicy chilli oil recipe that adds amazing flavour to any dish.
Ingredients
100 grams dried peppers or chilli peppers
1 tablespoon chilli flakes (for extra heat)
1 cup light olive oil or avocado oil
2–3 cloves garlic, minced
1 tablespoon balsamic vinegar
salt, to taste
Directions
- Prepare the peppers
- In a pan, over medium-high heat, char both sides of the dried peppers. This step will bring out their flavour.
- Once cooled, crush the peppers into small flakes in a a plate or a bowl. Add the chilli flakes and mix it all well.
- Prepare the oil
- In a small pot, warm 1 cup of oil on medium heat until it reaches a gentle boil. Add the minced garlic and stir continuously to avoid burning. Garlic burns very fast and gets bitter. So make sure you avoid that.
- Assemble and mix
- Carefully pour the hot oil over the crushed peppers. Do this slowly to avoid splattering and burns. Stir gently to blend everything. This is the point where you will feel that amazing aroma. It is deliciously unique!
- Sprinkle some salt to taste. Start with a small quantity and adjust to your liking.
- Finish with a drizzle of a balsamic vinegar and stir to mix it well.
- Let the chilli sauce cool to room temperature before serving. Also, you can eat is straight as a nice side dish, or strain the oil through a small colander into a bottle or jar. Or both!
Notes
- You can char your peppers in a toaster! Yes, the old fashioned toaster. No mess-no stress!
- For an extra flavour boost, you can opt in for a spring of fresh rosemary or sage to the oil as it heats. It will take the taste to the next level!
How You Can Use the Chilli Oil
This chili oil is so versatile! Dip a piece of bruschetta or sourdough bread, or drizzle it over just about anything you want to add a spicy kick. I love it as a topping to my salads, noodles, soups, and as a nice delicious appetizer.
How to Store the Chili Oil
Store your chili oil in the fridge in a clean jar or bottle, to stay fresh for up to a month. Just look at that beautiful amber colour – so satisfying and delicious!
Spread the word
Don’t forget to let me know how it turned out! Share the recipe with friends and family, and spread the word for some inspiration. Enjoy!
Let’s me Give You Few Ideas Where To Use the Chili Oil
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