Chili oil

Chili oil

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Chili Oil Ingredients

  1. Red chili pepper 5 pieces (select the degree of hotness yourself)
  2. 5 cloves garlic
  3. 1/2 teaspoon salt
  4. Sugar 1/2 teaspoon
  5. Flavourless vegetable oil 3/4 cup
  • Main ingredients: Pepper, Garlic
  • Serving 1 serving
  • World CuisineAsian, Oriental


Frying pan, blender, knife, spatula, plate, bank, gloves.


Step 1: prepare the pepper.

I recommend that you work with gloves with pepper, since it does not wash off your hands after cooking. I also recommend wearing a mask, because the smell in the kitchen will be deadly.
Rinse and dry the peppers.

Cut green ponytails.

Step 2: grind the pepper in a blender.

Put the peppers in a blender, add the peeled cloves of garlic to them and chop them all together until they are smooth and very sharp.

Step 3: heat the oil with pepper.

Heat vegetable oil over medium heat and dip in it a mass of chopped peppers and garlic.

Fry, stirring constantly, so that nothing burns, for 3 minutes. From time to time, tilt the pan in different directions to drain the oil.

At the very end, add salt and sugar, dissolving and mixing them well.

Step 4: cool the chili oil.

Pour the chili oil (it is very hot, be careful) into a deep heat-resistant plate and cool completely at room temperature.
After cooling, pour the chili oil into a jar, close with a tight lid and store in the refrigerator.

Step 5: serve the chili oil.

When serving, you can dilute your hot sauce with vegetable oil to make the taste less saturated. Serve chili oil to a variety of Asian dishes and to our homemade dumplings.
Enjoy your meal!