Chilli Oil Recipe 🔥 - The BEST you've ever tasted?
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
- Possibly the best chilli oil you will ever taste! Even if you don't want to follow the full process I use in this video, if you follow the basic concepts you will end up with a stunning chilli oil that is perfect on so many types of foods....pizza, salads, drizzled on fresh french loaf. So versatile!
Sous Vide Cooker: geni.us/sousvideanova Oil Drizzlers: geni.us/oildrizzle
0:00:00 Introduction
0:00:18 Which oil to use?
0:01:18 Which chilli to use?
0:02:00 Chilli Oil Ingredients
0:05:31 Methods for "Cooking" your chilli oil
0:06:05 Sous Vide Method
0:06:22 Preparing your chilli oil bag
0:08:05 "Cooking" temperature
0:08:38 16 Hours later
0:09:48 Filtering the chilli oil
0:10:53 Tasting the Piri Piri Chilli oil!
0:12:38 Tasting the Habanero Chilli Oil!
0:15:45 Finishing thoughts
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Another Banger! Great Video , Can't wait to try this out!.. Thanks CC!
I love when you do the taste test! It feels delicious.
This looks amazing! Best chili channel on TH-cam.
Dude, you posted this exactly when I needed it. You're the man!
Love to see you start preparing stuff again! This is where you shine!!! I always want to seem to try everyone of your ideas! And this one for sure is getting done because it seems so easy easy
There will be more food, sauce, spice videos coming. Balancing real life and my channel is not simple.
Big fan of the edge of the meadow background vibe, love it
Great video collaboration.. can’t wait to try it
I love your recipe videos. Thank you!!!
Awesome video, as always!
A tip for the people that don't have a sous vide stick or an old cooling box around: You can simply put a glass jar with the spice mix+oil on the stove (for those with electric stove) at the lowest setting. This puts the content in your glassjar at a constant 60 degrees celsius, which I believe should do the trick(?) Second lowest setting equals 90 degrees celsius, so that's another option. You're welcome :)
Thanks buddy
You've just upgraded the channel to the next level...Oil "IS" the flavor capture media. Its been lost but rediscovered thank you! ... You've inspired some new avenues for my chiliheads nectars!
Really glad to see a souse vide recipe. I love this method!
Great video. Probably going to make this . Nice job .
Love it Shaun as always 👏
Piri piri is really typical in Portugal, our pepper sauces are all piri piri oil like the one you made. Very nice
Awesome. Going to try this!
Nice video, Shaun. Love the more personal touch. I definitely will try this recipe when my chilli's are ready.
Thank you Peter!
Interesting recipe! Been thinking about getting a Sous vide apparatus, good to see another application for one.
Good video Sean, when I'm done moving I'll have to give it a go. Unfortunately I couldn't grow a garden this year. But I'll be forsure getting your seed kit next season.
Love my sous vide machine. Did a 40hours brisket for today. And the EASIEST way to can hot peppers
Sounds good gotta try this out cheers bud!
I’m looking forward to making this looks amazing
Tripped on to you when @simplifygardening recommended you. I'm loving your videos!
I'm currently a stay-at-home mom who keeps busy with gardening, canning and fermenting. You have created huge leaps in my learning curve this week. Thank you!!
Welcome to my channel Jenny! I'm happy you are enjoying my videos!
Absolutely dig your content 🔥🔥👌🏼
Always love your videos
I'm going to try this, thanks 👍, just got to wait for the harvest to come in first 😆
Great video. I SV all the time and it’s an amazing technique. For the record the way you removed the air is called the “displacement method”. You can also use a vac sealer on wet setting.
I’m definitely stealing that sous vide in a cooler idea.
Thanks Shaun, some great techniques in this video.
You might look into Szechuan chilli crisp next. It's very similar to the recipes here, but you add toasted sesame seeds and a little sugar in the finished product. A generous dose of that on chilled noodles with some cilantro and scallions is a great hot-weather meal. Also goes well on fish, vegetables, grilled chicken, etc.
Yum! Thanks for sharing 👍🏻👍🏻
Chilli oil is also great on popcorn!
That's a fantastic idea!
Are you talking about putting it on the popcorn or cooking it in the oil?
@@barbaradumler6503 on popcorn! Eating popcorn now!
Made this overnight last night and it's awesome. I've an abundance of prairie fire chillies so used what I'd dried. Right now here in the UK you can get a slow cooker from a well known manufacturer with a sous vide function for about £80. A bit more expensive than a basic slow cooker perhaps but it's a good family sized unit and it'll get good use. Having strained the oil into a bottle I've put the rest of the pulpy stuff in a small cake tin on some greaseproof paper and I'm drying it out in an oven at ~ 50C to make a crumbly seasoning. Seems too good to waste all of that. Thanks for this brilliant recipe; it's given me the confidence to make some variations on it in the future :-)
This will go down very well with our Bloemfontein (- 8°C) Temps...
Really interesting. Thanx.
What a nice voice. I can't wait to try out this recipe, with pasilla chili!
Love it Shaun. Another killer video. Thank you for sharing. I most certainly will give it a try with your Peri Peri I am growing! Your the best! V/R Shane
Thank you Shane
sweet i can't wait to make these with the peppers i have grown from my chilli chump seed kit from 2 years back..
I made this and am very impressed!
I'm glad you enjoyed it!
Reused glass jars on a candle warmer work well. I use Aji Amarillo with neutral oil (corn or soy), peanut oil with bird's eye (Thai) chilies (almost exclusively used in stir fry), and going to try a spicy Paprika with 1/2 sesame and 1/2 soy oil mix for a more Middle Eastern flavor on top of hummus this fall..
Love love lurrrrv- we bought a farm last year(you might know the cape Winelands against the mountain ) and have been playing with the reeper scorpion, ghost , habanero and some others just for fun as we are farming with olives so our oil is supa.,,, looking forward to getting your recipes going especially the sauces 🙏🏼 thanks for the love of hotness
Shaun, mate, now I know why I dehydrated all of my habanero snow white's from last season. Will be giving this a go over the coming few weeks!
This is an interesting way to do it! I use that submersion method when I am packing up stuff that goes in the freezer or even dried vegetables, it really works well. I like using a spicy alcohol and a lot of dishes because the alcohol cooks away. You don't need to dry the peppers if you're soaking in an alcohol like vodka. Alcohol is also a good way to get rid of the burn of peppers whether it's internally or externally, I use rubbing alcohol to remove the capsicum oils from my hands when I've been messing with peppers
I have never seen anybody making chilli oil this way and I watched a number of videos. This is really interesting way of making it. I have made chilli oil myself twice with similar ingredients, just used Sichuan peppers instead of regular ones. I added a mix of dried chillies - all the dried chillies that I had at hand - Piri Piri, Reapers, and some others. It came out very hot and I liked it. I heated it only for two hours. I assume it would have been much better if I used your method.
Looks great! Glad you suggested pizza. I'll be trying it on some homemade pies soon!
That's what I had for dinner tonight! Couldn't help myself, with some fresh chilli oil on hand!
Thanks for sharing this recipe ChilliChump ;)
I pour boiling hot oil over dried and fresh chillis +garlic, once cooled it's ready, gives a great toasted taste much like Chinese chili oil. super easy and a batch makes me 3 jars of thick chilli paste plus a bottle of oil which can be used for so many things!
Thank you for the recipe.
I am used to the Chinese hot oil recipe. It could easily be adapted to your recipe. The whole spices are heated in oil for 30min-1h 105⁰C then it is heated slightly to around 110⁰C-120⁰C, sieved, poured into chilly flakes, they should sizzle gently as you stir. It gives a nutty popcorn fragrance. And then the oil and chilly flakes make chilly oil.
I use it for stir fry. The oil can also be used for Chui Chaw sauce which is packed with garlic and more chillies. Again 1 tsp transforms a Chinese dish, noodles, ramen etc.
Thank you for the recipes and tuition on making chilly products.
Can't wait to try this when my aji chombo peppers are ripe!
My mouth is watering 🤤
I love sesame oil and I bet this is just perfect. I’ll have to try this for sure. I have my sous vide machine begging for a project. Lol
Loved watching the video. I was holding my breath as you rubbed your eyes, as the heat hit. I was like - Oh Gosh! Don't rub your eyes with your fingers!!! 😅😂🤣 May I ask, where do you live? I'm in the Western Cape, and I want to start growing chillies, because I use so many, and love making all things chilli. I've watched a lot of TH-cam videos on how to grow chillies, so can't wait to try 🤗🤩
You should try pepper vinegar as well they're amazing for salad dressings. Thai dragon in rice wine vinegar with lemon grass, thai basil and 5 spice is really nice, pretty mild though haha, Mix it with soy sauce, fish sauce, ginger, garlic whatever really for dressing and marinade anywhere you's use vinegar.
Love Chilli oil!
Interesting love when you go super your face lights up 👍👍👍👍👍👍👍👍
Very interesting. I just made a fresh batch using the more traditional Chinese method of toasting the seasonings in a very hot neutral oil like canola until they are just starting to brown and pouring the oil through a strainer over crushed red Asian dried chillis. I love to watch it foam up and sizzle! Then I let it set and jar it up. I like to experiment with the spices I use but I always have a lot of sichuan peppers. Also like to try both black and regular cardamom, assorted peppercorns, cinnamon, star anise, allspice, cloves, bay leaves, fresh ginger, juniper berries, dried orange rind...whatever seems interesting. Sometimes I add a teaspoon or two of black vinegar to the crushed peppers but I'm not sure that makes much difference.
The oil is great on noodles, fish, chicken, ramen...old flip-flops, tires, roof shingles...
I always liked hot spicey food but your channel took me to new levels making my own sauces, growing my own peppers--including ghosts, scorpions, reapers and even a successful harvest of chocolate bhutlahs!
I can't thank you enough for the pleasure working with this hobby has brought to me.
(Suggestion: do yourself a favor and make a batch of Chinese onion oil. There are many recipes, but I add fresh ginger, fresh garlic and I have a ton of garlic chives I throw in just because they are almost a nuisance in my herb beds. You can vary off of the theme a thousand ways, but you will put it on everything!)
Thank you again
I recommend if you are going to get into sous vide and want to keep your ingredients submerged is to pick up some weights/rack, I do this for my steaks. I also use vacuum seal bags & a sealer to ensure nothing goes to waste as the juices are incredible!
Love the video, will definitely try this one. Where did you get this recipe from? The flavor profile sounds great.
Thanks Tyler. It's a recipe I've developed over time.
awesome recipe mate and a great video. will have to give this a go
I reckon you would enjoy this...maybe use chipotle (smoked jalapeno) to being the heat down a bit for you
@@ChilliChump Great idea. It will have to be attempted at the very least mate
@@ChilliChump How many of the dried chipotles would you use?? Thank you for this video.
This is great! I was just looking for a good chilli oil recipe last week and now I’ve got it! Just wondering…. I have never cooked with Szechuan peppercorns but I wonder how they would work with this recipe? Do they have enough heat to merit a separate chili oil or would they be better added in, say as a substitute for the black peppercorns. I’ve heard that Szechuan peppercorns provide a sort of mouth-numbing characteristic. Thanks for another useful video!
I've done it the lazy way for years - Just shoved some dried peppers in a bottle of oil. I usually use Chipotles, gives it a nice smoky heat. I've left them in for over 12 months with no problems at all.
I Can't get over spicy peanut oil!!
Does this require refrigeration? What is your shelf life?
Killer recipe. Going to try with Mako Akokosrade and Chilitepin Pepper.
With sous vide, you want the entire contents submerged. Probably fine with oils, but not good with meat, seafood, etc. Love your channel. Keep up the great work
Great video! You need to get a lens hood for your lens when shooting outdoors !
Do you suppose these pepper infused oils would work well for making a vinaigrette or would they be too imposing? Love the scenery in your new home, quite a pleasant little habitat you have going there!
Another tip to keep the bags submerged is to put some weight (blunt knives or forks) in one bag. Put another bag inside the first and add the ingredients then just insert the second bag.
I bet this would be great using some Scotch Bonnet peppers.
That's what I usually do tbh, love that flavor.
For sure, i make this recipe today.
Thanks for the recipe!
Probably you could also use an ultrasonic cleaner instead of heating it up. I saw how people make "aged" whisky in several hours by simply putting oak chips and distilled spirit into an ultrasonic cleaner. I need to try it :-)
Man I found and watched one of your video's and on another subject you said peppers leaves flip upside down due to not enough sun. I was wondering why these did this and so this AM I moved three of my plants so they received more sun and WOW if you were not right on! Thank you!
I use avocado oil for my chili oil then add some sesame oil after the cooking is done. Cooking sesame oil doesn’t have as long of a shelf life as the avocado oil.
Looking forward to trying this. Just curious… do you have any ideas of something to do with the pulp? I would assume drying is out of the question.
The Chilli king is crying oh no !! Will be trying these out after growing so many different varieties of chillis this year after watching your channel cheers 🍻
Expensive option of making/cooking the oil as you said, however you gave me a few ideas on oil choice:
1: Cold pressed rapeseed oil ofc which has become so popular with certain chefs.
2. Mustard oil which may or may not be d#mn odd, I know what the health warnings in the UK say about this oil and yet it's so highly used in India.
Great vid either way, quite different from the Chinese method & use.
Shoulder surgery so used ninja for spices. Final filter through coffee filter required. Low and slow cooker 20 hours. Used toasted sesame oil for final recipe. Tried different peppers and your choice turned out best. Cherry tomato pasta, fried eggs, pot stickers…tons of uses. Add soy sauce and Asian dishes pop.
I hope your shoulder is recovered!
@@ChilliChump doc says 8 months, yuk. Checked out numerous chili channels and always end up back on the chump. Outstanding work and got me hooked on trying new things. Thanks for the well wishes and great content
Slow cookers *check* Food bags *check* Variety of oils in the cupboard *check* Spices *check* Various types of dried chillies *crap*.... I might have to cheat a bit and buy some dried chillies just to give this a go. It will be a good trial run at least. I'll definitely do a reaper version, just for the fun of it, but flavour more than heat will be my main goal. Great video, as always, keep 'em coming.
Made a simplified version with whole garlic cloves, rosemary and arbol chiles in the slow cooker. It's good but I think I'll try mincing the garlic, using cumin instead of rosemary and either using a lot more chiles or switching to a hotter chile next time.
Also thinking if flavors from more flavorsome dry chiles (eg chipotle, mulato) will come across in the oil.
Really interesting! When I read 'chilli oil' I immediately thought of the Chinese style of preparing it, mixing all the dry spices and then dropping really hot oil over them. This is quite a different kind and I assume it keeps a much cleaner flavor. I don't anticipate owning a sous vide any time soon but I'll definitely keep this recipe in mind.
I think you could get away with using the Chinese way but using these ingredients.
I use the oil smoking hot on the ground chilli (extreme caution with very hot chilli's advised because the fumes are extreme) but I wouldn't do that with sesame oil because it ruins the flavour, just add after. I think if was going to use things like cinnamon etc I would steep it separately and disgard.
Popular brands have salted chilli in as well as ground flakes, it goes really well with the sesame.
I use grape seed oil, a mixed variety of dried and flaked chillies and Szechuan pepper corns for a nice Asian flare 😃👍🏼
Great video and interesting method; I make mine stove-top but need to try your way - thanks for the inspirational video! 🤩
I never thought of grape seed oil, i usually use groudnut, sesame or olive, i'll give it a spin i think :) thanks
@@Bob-ts2tu - I like the consistency of grape seed oil and it is neutral flavoured 👍🏼
@@darrenwilliams5216 I went to buy some today but Sainsburys either didnt have it in stock or dont sell it, so i opted for 'Walnut oil' as i liked the color and imagine it would add a tasty little something - have you (or anyone) ever tried it?. I bought the spices i was missing and am borrowing an old slow cooker, so looking forward to giving it a spin once i've dehydrated some 'ring of fire' chillies :)
@@Bob-ts2tu - I haven’t tried Walnut Oil myself. Be interested to be hear how you go with it 🤔👍🏼
I use toasted sesame and dilute it with 25% canola oil or you could use avocado.
Mustard oil. That's best, l tried all the oils known, mustard oil seems to taste very good.
I'm growing 2 ghost pepper plants maybe if they turn out good I'll try this
How do you dry your chilies do you let them dry naturally or do you use a dehydrator
Love your channel!
Is it possible to use the solids from your stained fermented sauce to infuse the oil? Any benefit using sous vide vs. a low temp stovetop or oven?
Thank you, I'm glad you are enjoying it.
Yeah, you could do that....the infusion may be a little more subtle the second time round. And the only benefit with sous vide is the accuracy with the temperature....consistent results.
have you every had cheese on tosast with worechesterchiser suace?
Would this also be possible with fresh chilli? 24 hours at 85 degrees.
Would it be food safe for a long period of time?
Would you think that this would be good with some black garlic in it?
Hot stuff chef.
Sounds like a nice recipe. I am unfortunately allergic to sesame oil, so I'll give it a go in some extra virgin olive oil
What about peanut oil?
that oil would be great on subs!
It looks great. Just one question why not vacuüm seal the bags?
My vacuum sealer is still packed away since moving.
dont forget to wash you sous vide heater in water and white vinegar and run it over night to keep it clean and knock off the deposits that grow on it
Have you tried pine nut oil? That oil is really good for making chili oil. My preferred method is in the slow cooker though, but I tend to make one large batch of it to last a full year. My favorite pepper to use for this is chile de arbol because I find they dry out very easily and they have a good flavor and spice level for complimenting most foods. I did make one super hot oil once using the bhut jolokia, but I found that I didn't like it in that form and it just overwhelmed the foods I added to it. Just my experience with them. Your channel has given me so many great ideas for making hot sauces and gardening tips, so thank you so much for getting me into it!
I haven't tried pine nut oil. I will give that a try in future. And yeah, I can see a superhot being a bit overwhelming with this type of thing.
And thank you, I'm glad you are enjoying my content!
@@ChilliChump Thanks for replying! Yeah, I think pine nut oil is one that works well for my tastes. I'm a big fan of your content. It helped get me into a hobby I never knew I would be interested in, so thank you!
Actually it is best to eat hot spicey foods during the hot weather as that helps you keep cool. My take on that piece of knowledge is it brings up your body temp to what the temp is outside therefore you feel a nice cooling effect 14:03 ..
Great video! We make a "chorizo" oil at my restaurant using sous vide, but one thing we do a bit differently is we use mason jars instead of zip bags. A bit less finnicky to get them sealed up and there's less worry about a seal coming undone etc. Nice touch with the sesame oil! I'll have to give that one a go next time I make chili oil at home. Cheers! #stayspicy
Chorizo oil sounds like a dream. How is it done sir?
@@justins5225 I can't recall the exact recipe off the top of my head, but you basically take the spices you'd find in chorizo and place them in a jar with a neutral oil like canola or grapeseed, etc. Seal it up and place it sous vide for a few hours until everything infuses. Strain out the whole spices and you've got a lovely flavoured oil with a vibrant red colour.
Best part about Chilli Chump is that he uses meaningful units and uses 'chilli' instead of 'pepper' :D
Lol...I hope there are a few other interesting things about me than just that 😊
Would harding garlic toe this recipe complement the spices?
Looks awesome - never seen chilli oil made before. Did you toast the spices before grinding them up or is the cooking in the oil enough to bring out the flavours?
You can toast the spices if you like, but this method still brings out the flavours very well
Have you ever tried toasting the spices lightly before? Whenever I'm learning new recipes (especially SE Asian) they always dry roast the spices to draw out natural oils and aroma.
I have done in the past, I honestly didn't notice a massive difference when doing it with this method
Im guessing vacuum seal would work well for this as well. I understand why you used the cooler as not everyone has a vacuum bag sealer.
I would use the cooler even if I vacuum sealed it...it's necessary for the sous vide. I mentioned in the video you can do it with vacuum seal bags or zip lock bags...either way does the job. If I were using a higher heat I would use vacuum bags.
new property looks awesome, Elysium for gods sake