Pouring hot oil over a mix of chili flakes, fresh aromatic herbs, spices and flavor-filled add-ins is an easy, yet gourmet way to make the most intense and culinarily addictive condiment for rice, noodles, tacos, dumplings, wraps, main course proteins, veggie sides, salad dressings, dips and spreads…to name just a few, whew! The method works so well because it flash-extracts all the oil-soluble flavors and aromas of the ingredients without burning them off. The result is a silky oil with amazingly delicious flavor, with the added benefit of crispy textured bits throughout. None of the flavor is cooked out because the oil is preheated then poured over the ingredients off-heat and allowed to cool to room temperature. But, the hot oil will evaporate the moisture out of the fresh aromatics and herbs, creating the delightful crunch.
Making hot chili oil is a fine method for getting a lot out of your food spend and preserves and extends the shelf life of the condiment for several weeks. (But it’s likely that it won’t need to last that long...we’re betting you won’t be able to resist using your chili oil on just about everything — it’s that good!)
Components you’ll need: Oil, chilies, fresh aromatics, spices.
Equipment you’ll need: Heavy pan, kitchen sieve, jars.
Oil: Choose a light, neutral, high-smoke-point oil such as canola, safflower, grapeseed or light olive oil (not extra-virgin). You’ll need at least 1 cup of oil per batch. Heat oil just until it shimmers but not until it smokes.
Chilies: Crush, tear or chop whole dried chilies into small flakes. You’ll need about ¼ cup of chili flakes depending on your personal taste and heat tolerance. Some recipes will call for powdered, ground or flake chilies as well. With whole chilies, use as little or as many of the chilies’ seeds as you wish: they will develop a toasted, nutty and spicy flavor in the hot oil. However, be a bit judicious — too many seeds may turn especially hard and difficult to chew in the final product.
Fresh Aromatics: Fresh aromatics will sizzle and turn crispy in the hot oil. They not only infuse their oil-soluble flavors but also provide a delightfully light-crunchy texture in the finished chili oil. Chop and mince fresh leafy herbs, garlic, onions, and shallots into small bits similar in size to the dried chili flakes you’re using. Spin or pat dry your washed aromatics to avoid hot splatters when pouring the hot oil over them. Zest citrus rinds and grate fresh ginger into a paste. Coarse-chop raw peanuts, almonds and pepitas. You’ll need about 2 to 4 tablespoons of aromatics.
Spices: Whole spices such as Sichuan peppercorns, star anise, cinnamon sticks, bay leaves, allspice, cracked coriander, cumin and cardamom pods can be warmed in the oil as it heats in the pan, then strained out before adding the hot oil to the chilies and aromatics. Ground and powdered dried spices such as paprika, ginger, cumin, turmeric, etc. can be added to the chili flakes/aromatics mixture and left in the finished oil. Let your personal taste be the guide on the number and measures of spice to use.
Method: Heat the oil and add the whole spices if desired; prep the chilies, aromatics and ground spices; toss them all together and place them in jar(s); pour in the hot oil. Allow to cool to room temperature, replace the lid and enjoy.
Korean Gochugaru Chili Oil
For the oil:
1 cup neutral oil
1 teaspoon sesame oil
For the chilies:
¼ cup Frontier Co-op Gochugaru
For the crispy aromatics and spices:
1 large clove garlic, finely chopped or sliced thin
1 teaspoon Frontier Co-op Sesame Seeds
1 teaspoon Frontier Co-op Minced Onion or fresh white onion, minced
1 teaspoon soy sauce
Extra add-ins:
Tangerine or Mandarin orange zest, minced crystalized ginger, scallions, shallots, fermented bean paste.
Drizzle on dumplings, steamed cabbage, rice and noodles.
Sichuan Hot Chili Oil
For the oil:
1 cup neutral oil
1 teaspoon sesame oil
6 Frontier Co-op Sichuan Peppercorns
2 to 3 Frontier Co-op Whole Star Anise
For the chilies:
2 tablespoons Frontier Co-op Crushed Red Chili Peppers
1 tablespoon Frontier Co-op Birdseye Chili Peppers
For the crispy aromatics and spices:
1 large clove garlic, finely chopped or sliced thin
1 teaspoon chopped cashews
1 teaspoon scallion, minced
½ teaspoon Frontier Co-op Ground Ginger
1 teaspoon soy sauce
Extra add-ins:
Tangerine or Mandarin orange zest, shallots-cut into mini-rings, celery leaves, sesame seeds, fermented bean paste.
Drizzle on rice bowls, pot stickers, spring/summer rolls, crab Rangoons, and egg rolls.
North African Aleppo Chili Oil
For the oil:
1 cup neutral oil
For the chilies:
¼ cup Frontier Co-op Crushed Aleppo Chili Peppers
1 teaspoon Frontier Co-op Paprika
For the crispy aromatics and spices:
1 teaspoon Frontier Co-op Minced Onion or fresh white onion, minced
1 large clove garlic, finely chopped or sliced thin
1 teaspoon dates, chopped
1 teaspoon sliced almonds, chopped
½ teaspoon Frontier Co-op Ground Turmeric
½ teaspoon Frontier Co-op Ground Cumin
1 teaspoon Frontier Co-op Sea Salt
Extra add-ins:
Lemon zest, chopped parsley leaves.
Drizzle on hummus, rice and flatbread.
Mexican Ancho & Chipotle Chili Oil
For the oil:
1 cup neutral oil
For the chilies:
¼ cup Frontier Co-op Ancho Chilies, torn into ¼-inch pieces
1 teaspoon Frontier Co-op Ground Chipotle Peppers
For the crispy aromatics and spices:
1 teaspoon Frontier Co-op Minced Onion or fresh white onion, minced
1 large clove garlic, finely chopped or sliced thin
1 teaspoon cilantro, chopped
1 teaspoon Frontier Co-op Ground Cumin
½ teaspoon Frontier Co-op Ground Coriander Seed
1 teaspoon Frontier Co-Op Alder Smoked Salt
Extra add-ins:
Lime zest, oregano, chili powder, ground fresh/frozen corn kernels.
Drizzle on queso dip, guacamole, refried beans, tacos and rice.
More places to drizzle your oils
Perogies, poke bowls, shakshuka, eggs all ways, avocado toast, pizza, mashed or roasted potatoes, chicken...your call!
