Hi Mike and Patty,
Ralph here from South Africa.
I LOVE your site. These recipes are amazing!
I have a variation of this chili oil which I've evolved from a recipe on another site, which I'd like to share. This is not a 5 minute version, though 🙂
Unfortunately, down here we don't get shallots, so I used red onions, and some spring onion (I think in the US you'd call them green onions... which are apparently NOT exactly the same as scallions, but I'm sure scallions would work fine).
It's also really hard to find a decent variety of chilis other than bird's eye, Jalapeno, Habs and a few others, so I've tweaked the recipe according to what I have managed to get my hands on. In future I will rather get seeds and start growing my own. But for now this is what I used.
Below are the ingredients and their quantities used in my last batch (I weighed and recorded everything as I went along. Please note I'm in South Africa so we use the metric system (liters and grams) so please convert to pounds, ounces, gallons...etc:
2L sunflower cooking oil
76g Serenade chili
39g red Bird's Eye chili
252g green Jalapeno chili
150g dried chili flakes
75g white salad onions (short spring onions, white and green parts - green onions in the US)
Cloves from 4 heads of garlic (+- 300g)
3 red onions (530g)
3 Knorr Chicken stock cubes
1 Knorr beef stock cube
120g brown sugar (not the sticky kind. Same consistency as white sugar, but a light brown, almost caramel colour. That's the sugar we use at home. I'm sure ordinary white sugar would be just fine).
100g sesame seeds (optional for extra crunch and flavour - leave these until very last).
This is the 2nd time I've made this recipe, and this time around I used your recipe and video instructions to roast the chilis beforehand. This is of course optional. I was just intrigued by the idea of different flavours coming out during the roasting.
Chop up the chilis, garlic and onions to a course mixture and set aside.
In a large pot heat the oil on a medium heat. My stove settings go up to 12. I had it up to 5, so it's just below halfway on the dial. (I used a pot because a pan is not deep enough for 2 liters of oil - I'm sure a wok would work, but then cooking time may be reduced... a pot takes a bit longer, I'd think)
When the oil is hot enough, put the dried chili flakes, sugar and broken up stock cubes into the oil and fry for about 5 minutes.
Then add the onion, chili and garlic and fry, stirring often so it doesn't stick.
Fry this for another 25 minutes, so the total cooking time since you added the flakes etc is about 30 minutes.
Then I turned up the heat to 8/12 (2 third heat on the dial) for another 20 minutes (total cooking time so far is around 50 minutes). During this part you need to stir almost constantly as it is possible to burn the mixture. The reason I cranked up the heat on the stove is that it almost crisps the chili mix, which I really love. If you don't care, don't mind, or don't have a full hour, you can take it off the stove at this point. But seriously... leave it on 🙂
And then for the last 10 minutes, add the sesame seeds. The reason I added the sesame seeds so late is because I'm scared of burning them and don't want to ruin the entire batch by putting them in too early and risk burning them. If anyone knows f they can survive longer in hot oil without spoiling or burning, let me know.
But I put in for the last 10 minutes.
That's it. Remove from the stove and let it cool.
I first used a ladle to get the chunky mixture into the jars, filling each one about halfway. Then I shared out the oil to fill each jar.
Seal and put in the fridge.
The only thing that worries me is some of the comments in this post about using within a month or it'll go off. I hope that by keeping it in the fridge, it'll last a bit longer. From the last batch I made, I gave so many away, my remaining jars got used up before a month was up.
Anyway, check it out, play around and have fun.
Thanks for reading this, and thank you for this amazing page!!
REPLY: Ralph, thank you for sharing this. Sounds great! -- Mike from Chili Pepper Madness.
Greetings, fellow chili enthusiast! Ralph, your detailed description of your chili oil variation showcases not only your passion for the craft but also your hands-on expertise in the realm of homemade chili preparations. Your meticulous recording of ingredients and quantities, along with your thoughtful adjustments based on ingredient availability in South Africa, reflects a deep understanding of flavor profiles and the art of substitution in cooking.
Let's delve into the concepts and components mentioned in your chili oil recipe:
-
Chili Varieties:
- Bird's Eye Chili
- Green Jalapeno Chili
- Dried Chili Flakes
- (Potential variations based on availability)
-
Aromatics:
- White Salad Onions (similar to green onions or scallions in the US)
- Garlic (4 heads)
-
Oil and Cooking Medium:
- Sunflower Cooking Oil (2 liters)
-
Seasonings:
- Knorr Chicken Stock Cubes (3 cubes)
- Knorr Beef Stock Cube (1 cube)
- Brown Sugar (120g, light brown, similar consistency to white sugar)
- Sesame Seeds (100g, optional for extra crunch and flavor)
-
Cooking Process:
- Roasting Chilis: Optional step using the recipe and video instructions provided by Mike and Patty.
- Preparation: Coarsely chopping chilis, garlic, and onions.
- Cooking Medium: Using a large pot with oil heated to medium heat.
- Initial Fry: Dried chili flakes, sugar, and broken stock cubes added and fried for 5 minutes.
- Main Fry: Onion, chili, and garlic added and fried for an additional 25 minutes, stirring to prevent sticking.
- Cranking Up the Heat: Increasing heat for 20 minutes for a crispier texture.
- Sesame Seeds: Added in the last 10 minutes to avoid burning.
-
Packaging and Storage:
- Filling Jars: Using a ladle to fill jars with the chunky mixture, followed by distributing the oil.
- Sealing: Jars are sealed and stored in the fridge.
-
Concerns and Considerations:
- Potential longevity: Ralph expresses concern about comments suggesting the need to use the chili oil within a month. He hopes that refrigeration will extend its shelf life.
Your detailed methodology and insights into the cooking process not only make your recipe accessible but also inspire confidence in its execution. It's evident that you've not only mastered the art of making chili oil but also taken the time to experiment and refine your approach. Thanks for sharing your passion, Ralph! Chili on!
