Best 15 Chili Oil Recipes

CHILI OIL

Steps:

• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
• Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
• In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

STIR-FRIED ASPARAGUS WITH GARLIC AND SHALLOTS IN CHILI OIL

Steps:

• Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
• Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
• Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
• Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
• Season with salt and pepper; toss until well mixed.
• Serve hot.

ASPARAGUS AND GREEN BEANS WITH CHILI-ORANGE OIL

Steps:

• In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over medium-high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days.)
• Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.
• In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Tomato-Red Pepper Sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly. Red Chili Oil: In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

RICE NOODLES AL POMODORO WITH CHILI OIL

Steps:

• Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
• Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chile and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 1/4 cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8-10 minutes. Season with salt.
• Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chili oil and top with sesame seeds and torn basil.

SPICY CHILI OIL

Steps:

• Place cooking oil, chilies, garlic cloves and gingerroot into an ovenproof glass bowl with lid.
• Bake in 300 oven for 1 hour until garlic cloves and gingerroot are golden brown.
• Remove to wire rack to cool for 30 minutes.
• Line strainer with coffee filter or several layers of cheesecloth, strain oil into glass jar. Chill.
• Oil should be clear. Chill makes about 7/8 cups.

OLIVE BRANCH SMOKED BEEF TENDERLOIN, OLIVE OIL MASHED POTATOES, ROASTED CHILI AND OLIVE RAGOUT

Steps:

• Prepare a smoker using olive branches. Place the beef tenderloin in the smoker and smoke for 20 minutes.
• Preheat the oven to 350 degrees F.
• Pat the beef dry and sprinkle with salt and pepper. Heat the butter and oil in a roasting pan over moderately-high heat until the foam subsides. Then brown the beef well on all sides, about 10 minutes. Put the roasting pan with the beef in the middle of the oven and roast until an instant-read thermometer inserted diagonally 2 inches into the center registers 130 degrees F for medium-rare, about 30 minutes.
• Transfer to a cutting board and let stand 10 minutes. Then cut into 1/2-inch-thick slices.
• To serve, first place the Olive Oil Mashed Potatoes on a plate. Then lean 2 slices beef tenderloin on the potatoes. Place a large spoonful of the Roasted Chili and Olive Ragout around or on top. Garnish with watercress.
• Peel and quarter the potatoes. Put the potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with the lid, and then reduce the heat and simmer, partially covered, until the potatoes are very tender, 20 to 25 minutes.
• Drain the potatoes in a colander and return to the pot. Add the olive oil and olives, and season with salt and pepper. Mash with a potato masher until smooth.
• Heat 2 tablespoons olive oil over medium-high heat in a saute pan. Add the red onions and cook, stirring occasionally, until the onions are golden brown, about 6 minutes. Remove from the heat. Add the rest of the olive oil and the olives, parsley and all the roasted peppers. Season with salt and pepper.

CHILI OIL (HONG YOU)

Steps:

• Put the chili flakes into a glass preserving jar.
• Heat the oil over high heat until smoking hot.
• Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
• Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.

SESAME NOODLES WITH CHILI OIL AND SCALLIONS

Steps:

• Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.
• Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
• Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

GARLIC-CHILI OIL

Steps:

• Using a chef's knife, coarsely chop garlic with red-pepper flakes. Gather into a pile; sprinkle generously with salt.
• Place flat side of knife blade on top of garlic, with sharp side of blade facing away from you; press down firmly, pulling knife toward you. Repeat until a paste forms.
• Combine in a small bowl with vegetable oil.

CHILI OIL

Steps:

• Heat the corn oil in a wok until it smokes.
• Add the chilies.
• Stir for 1 minute.
• Turn off heat and set aside until it's cooled.
• Strain through a coffee filter.
• Add sesame oil.

AHI SALAD WITH MACADAMIA NUTS AND CILANTRO CHILI OIL

Steps:

• Dice the ahi into 1/4-inch pieces, place in a mixing bowl, and add crushed garlic, fine diced onions, fine diced carrots, soy sauce, sesame seed oil, sesame seeds, chopped pickled ginger, macadamia nuts, fine diced water chestnuts and cilantro. Mix together and garnish with black and green caviar.

GREEN BEANS WITH CHILI-ORANGE OIL

Steps:

• 1. In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish.
• 2. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
• 3. While beans are cooking, in a skillet over medium heat, heat ½ tbsp. chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds.
• 4. Transfer beans in a serving dish and garnish with reserved orange strips.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zie8-GxQ4_I

CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE - (5/5)

Steps:

• Find more gourmet recipes and meal ideas at Vorrei! http://blog.vorrei.co.uk/chili-bruschette