OT: Chili Oil Recipe

Aardvark

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So this doesn't get lost in the other thread:

Chili Oil

1 Cup peanut or corn oil
1/2 Cup toasted sesame oil
1 Cup chopped dried hot red peppers, your choice
5 tsp red (cayenne) pepper

1) Heat oils in small saucepan over medium heat for about 1 minute, until a piece of chopped pepper sizzles when dropped into oil.
2) Remove saucepan from heat.
3) Add chopped peppers, along with any seeds, to the hot oil.
4) Cover and let stand 10 minutes.
5) Stir in cayenne pepper, and mix well.
6) Cover and let stand at room temperature for 8 hours. See Note 1 below.
7) Strain into a jar.
8) Cover and refrigerate.

Makes 1 1/2 cups

Note 1: For hotter sauce, leave in longer. I've left it for 24 hours with very satisfactory results.
 
I believe that I will pass on this one.

If it makes sense, I prefer to use more of the milder spices, such as curries, that let me retain the ability to taste other flavors while making me break out in a mild sweat.

Proper seasoning to me is good flavor and the ability to eat the whole meal without requiring anything to drink to put the fire out. You simply suddenly realize as you push the plate away that you're incredibly thirsty.
 
No problem, Rusty. Posted it mainly for SethMurdoc. Though it's not as nuclear as it sounds. Very tasty, because of the sesame oil.
 
Chili oil is good stuff. It's only as hot as the pepper you put in... I like to stir fry chicken in it, it gives it a good kick!
 
Finally a recipe to use the pound of dry red peppers. I like chili oil, too, and this sounds like a good recipe. I leave the peppers in mine, though. Think it will get too hot? :eek: :D
 
It's better with the peppers in :)
Put it all in a bottle and let them form a spicy sediment at the bottom to keep it potent.
 
Yummy, thanks.

I love sesame seed, sesame oil, and peppers. Put 'em all together...
groovy.

John
 
Here's a simple recipe I learned from a Chef from the Yucatan:

Fry in oil a couple of fresh habaneros chilis.

after frying peel any hard outer covering to the skin- like you would in making Chili Reanos. (sic) You're only lightly frying the chilis to remove the skin.
Cut the habaneros into small pieces in a small saucer or dish.

Add lime juice, splash them together a bit.

If the habaneros is fresh, you're in for a treat. Not just hot, this returns a fresh, wild plant sort of flavor. "The essence of jungle."



munk
 
Munk, why do I get the feeling that you've just invited me to pour Sterno into my mouth and light it?
 
Well, it was good 15 years ago when I was younger and could eat fresh jalapenos. Today I'd just sip around the edges.

I told all my friends about El Yucateco- back in the days when the only place I could find it was the 'barrio' in San Bernardino Ca. We were pepper freaks. I think one by one we all dropped out.

"Munk, I can't eat the green sauce any more."
"Why, what's happened?"
"It's too rough on me now."
"What do you mean it's too rough. It's too hot? Start out slow."
"No, no; that's not it. It's when it comes out."
"Oh."




munk
 
The relleno chilis some restaurant use fresh are a mixed bag as far as heat. I remember going in one restaurant and ordering their "everything" plate. It came, took my first bite from the relleno and that burned my taste buds so I tasted nothing the rest of the meal.

Now the canned relleno's are pretty reliable as to heat. Fairly mild. Then one morning I decided a relleno omelette sounded good. 3 eggs, the whole can of chiles ( 4 rellenos ) and swiss cheese. Tasted great.

3 hours later from the way my stomach felt I wanted to die. Quickly. Some time after that the other end of the alimentary canal was protesting.
 
If you can read this whole story without tears of laughter running down your cheeks then there's no hope for you!:D

**Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better! For those of you who have lived in Texas, you know how true! They actually have a Chili Cook-off about the time the Rodeo comes to town. It takes up a major portion of the parking lot at the Astrodome. The notes are about an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:


Frank:
"Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Budweiser truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting. So I accepted and became Judge #3".
Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili
Judge # 1 -- A little too heavy on the tomato.
Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy ****, what the hell is this stuff? You
could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one! btw, These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A beanless chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid ! pounded me on the back, now my backbone is in the front part of my chest. I'm getting ****-faced from all of the beer.

Chili # 4 Bubba's Black Magic

Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb.bitch is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips
off. It really pisses me off that the other judges asked me to stop screaming.
Screw those rednecks.

Chili # 6 Vera's Very Vegetarian Variety

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I **** myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my mouth. My pants are full of lava like **** to match my shirt. At least during the autopsy, they'll know what killed me.
I've decided to stop breathing, its too painful! . Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in
through the 4-inch hole in my stomach!!!!

Chili # 8 Tommy's Toe-Nail Curling Chili

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when
Judge # 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor dude.
 
Originally posted by Rusty
Now the canned relleno's are pretty reliable as to heat. Fairly mild. Then one morning I decided a relleno omelette sounded good. 3 eggs, the whole can of chiles ( 4 rellenos ) and swiss cheese. Tasted great.

3 hours later from the way my stomach felt I wanted to die. Quickly. Some time after that the other end of the alimentary canal was protesting.

Rusty-- I had a similar experience with canned chipotles. I had used one brand that was very flavorful, but fairly mild as far as heat is concerned. I later switched brands, and assumed that the heat would be the same. Boy, was I in for a surprise. Popped one in my mouth and ate it as I was making a pot of chili before I realized how hot the darned thing was. I must have stood there with tears streaming out of my eyes for a good five minutes.
--Josh
 
I think it is worse in West Texas than in the Piney Woods. But they ARE all er "troubled" when it comes to food...spicey food, especially. As for meat? You have two choices: raw or deep-fried (no one gets raw meat there.)

great story, Yuh nsuh.:)
 
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