Chilli oil

Chilli oil

1 cup oil

1 tsp red chilli powder

1 tsp crushed red chilli.

In a pan, heat oil till it starts to smoke. Let oil cool for 1/2 an hour.

Then add chilli powder and crushed chillies.

Cover pan and let it sit for 3 hours.

Get a piece of mul mul cloth and

seive the oil through this cloth. Pour strained oil into sterilised bottle.

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 Chilli oil -

Ingredients

1 cup oil

¼ cup dried crushed red peppers


Heat the oil and dried peppers in a heavy saucepan over low heat until the chilli flakes stop sizzling. Do not let the oil smoke. Stir occasionally so the pepper flakes do not burn on the bottom of the pan. Remove the pan from the heat.

If you wish to add any additional flavours add them after you remove the oil from the heat, but while it is still warm (eg whole garlic cloves for chilli garlic oil).

Allow the mixture to cool completely. Strain through several layers of cheesecloth and discard the solids.

Pour the clear red oil into a clean bottle and cap tightly.

Chilli oil does not need to be refrigerated, but should be kept in a cool dark cupboard or pantry. If you choose to keep your oil in the refrigerator, you may notice that it clouds up and the color changes. Not to worry – the chile oil will return to its original color and consistency once it warms back up to room temperature.