3 Ingredient Chilli Oil
The spice of life
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This recipe is free because it would be an absolute crime to charge for such a simple recipe. I developed this in a need of desperation: I had just moved to a new city (Birmingham) and I had yet to find my go-to Asian grocery store (Yes there is a Chinatown in Brum) and it was one of those things you keep adding to your grocery list for weeks and every week you can’t find it (not sure why I thought Big Tesco would have bottle spontaneously combust). So I took some Birds eyes Chilli out of my cupboard and googled the right temp to pour hot oil over that it wouldn’t burn and I had chilli oil honestly just as good and yes better than the bottle I would buy for £4 and use up in two weeks.
Now I have endless Chilli Oil (and so can you to!). Sorry in advance for the addiction you will develop.
If you’re reading and this like ‘why do I even need Chilli Oil?’ well buckle in-it goes great on everything including and not limited to: all types of rice (genuinely this on plain sushi rice is elite), pour a teaspoon into your favourite pasta sauce, use some in your next meat marinate, have some on your eggs during breakfast, pair with your next pizza slice (with mayo on the crust and a crisp side salad). Honestly our table should have a permanent chilli oil storage because we spend so much time bringing it to and from our kitchen to use for basically every meal.
Anyways without further ado here is the Recipe:
3 Ingredient Chilli Oil
Ingredients:
4x teaspoons/20ml of Birds Eye Chilli Oil
1 teaspoon/5ml of Coarse Salt
1 cup (8oz) /220ml of High Temp Neutral Oil (Vegetable, Corn, etc)
Tools:
Kitchen Thermometer
Small saucepan
Glass Jar for Oil Storage
Method:
- Measure out chilli and salt and set in a bowl aside
- Pour Oil into clean, dry glass jar to make sure the correct amount of oil is used for your jar (important the glass is dry as if there’s any water in the container it will spit when the oil is poured in later)
- Heat pan and pour all measured oil into pan until the oil reaches 150-185 degrees C or until the oil sizzles when poured on chili flakes
- Put chilli flakes/ salt mixture into glass jar and pour oil directly on top, the chili flakes should sizzle
- Wait for oil to cool off before putting the lid on top. Keep room temp and use as needed.