A flavorful and spicy infused oil that adds heat and depth to any dish.
40 minutes
A flavorful and spicy infused oil that adds heat and depth to any dish.
Dried Red Chiles
cups
cups
1. Soak the Chiles
Start by soaking 50 grams (1 cup) of packed dried red chiles in warm water for about 20 minutes. This step softens the chiles, making them easier to process and helping to release their intense flavors into the oil.
2. Drain and Prepare Chiles
After the chiles have soaked, drain them well. Remove and discard the stems, as they can be tough and add an unwanted texture.
3. Process the Chiles
Transfer the softened chiles to a food processor. Process them into a coarse paste. The texture should be rough rather than smooth; this helps to ensure that the flavors infuse the oil properly.
4. Heat the Oil
Heat 240 milliliters (1 cup) of peanut oil in a nonreactive pan over medium heat. Peanut oil is ideal because of its high smoke point and neutral flavor, allowing the chile's heat and aroma to shine through.
5. Infuse the Oil
Once the oil is hot, carefully add the chile paste. The mixture will start to bubble and boil, which is essential for infusing the oil with the rich, spicy flavors of the chiles. Stir occasionally and let it bubble for a few minutes until the oil is vividly colored and aromatic.
6. Cool and Strain
Remove the pan from the heat and allow the oil mixture to cool completely. This cooling period ensures that the flavors continue to meld together. Once cooled, strain the infused oil through a sieve into a glass jar to remove the chile solids, or if you prefer a more intense flavor, you can leave the solids in.
7. Store the Oil
Store the chile oil in a glass jar away from heat and light to maintain its potency. If you decide to keep the chile solids, you can store them in another glass jar and use them as a spicy condiment.
Select a combination of dried chiles like chipotles, guajillos, and arbol chiles to create a complex flavor profile.
Lightly toast the chiles in a dry pan to release their full aroma and depth, but avoid burning to prevent bitterness.
Use a neutral oil with a high smoke point, like canola, vegetable, or grapeseed oil, to let the chiles' flavor stand out.
Heat the oil between 225°F and 250°F to extract flavors and colors without burning the spices or oil. Use a thermometer for accuracy.
Enhance the flavor by adding garlic, ginger, star anise, or Sichuan peppercorns, ensuring they don't burn.
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