Easy Chili Pepper Oil

One of my favorite dishes to make is Chili Pepper Oil Noodles, in order to do this we need Chili Pepper Oil!  Lately, I found that its been harder to buy pre-made chili pepper oil due to additives that could trigger my kids allergic reactions. As luck would have it, I was speaking with one of the grannies in my chat group and she told me that it’s actually very easy to make.  She taught me the basic technique of how to make it, after playing around with some ingredients and experimenting with different pepper types, I finally created a chili pepper oil that everyone in my family loves. This recipe is truly all about the technique because the ingredients are so simple. This oil can be used to make dipping sauces or to baste your BBQ meats and vegetables.  The possibilities are endless, let me know how you are going to use this!

XXOO,

Jenny

Easy Chili Pepper Oil Recipe

Ingredients:

• 2 tablespoons of minced garlic 
• 2 tablespoons of red chili pepper powder (Make sure you check that the ingredients of your “chili pepper powder” is just dried peppers and does not have any other spices added to it.  Many times in the US, “chili powder” can mean the powder mix that is used to season chili.  What we are looking for is dried hot peppers grounded into a powder or flakes.)
• 1/2 teaspoon of sea salt (or salt of your choice)
• 1/3 cup of vegetable oil (I like to use avocado oil)
  

  ONLY 4 INGREDIENTS!

Directions:

1. Place all the garlic, chili pepper powder and salt in a heat safe bowl. You can use either a Pyrex or even a metal mixing bowl.  (You can save a tiny piece of garlic to test the oil later.)
2. Mix the ingredients together with a spoon.
3. Get a sauce pan and pour your 1/3 cup of oil into the pan.
4. Turn on your stove to a high heat and place your pan on the heat.
5. You want to get your oil very hot, the easiest way to test if the oil is to take a little piece of garlic you saved and put it in the oil. Please be careful when you are working with hot oil …gently put it in and do not burn yourself.  When the garlic sizzles and “dances” around your pan, the oil is ready.
6. Turn off the flame and then slowly pour (best to pour in portions) the oil into the bowl with your chili pepper mixture. Remember slowly because as you pour it in the ingredients will sizzle upwards. I usually wait for the sizzle to die down and pour the next portion.
7. Once all the oil is poured into the mixture and the sizzle has died down, take a metal spoon and give it a stir.  Remember that even though the sizzle is gone…the oil is still very hot in terms of temperature.
8. Let the oil cool down before you put it in an air tight container. I usually store it in the fridge for up to a month.

This recipe makes 16 servings.

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Easy Chili Pepper Oil

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