Hot Chili Oil a la Rodgers with whole dry chili peppers and whole peppercorns.
- 2 cups olive oil
- 1 cup of whole dry chili peppers (stems removed)
- 2 tbs chili pequin
- 2 tbs chili tepin
- 2 tbs dried fenugreek leaves (also commonly referred to as Kasuri Methi – available in Indian, Pakistani or Persian grocery stores or on Amazon)
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp paprika
- 1 pinch of whole peppercorns
- Pour the oil in a medium-size sauce dish on low-medium heat.
- Throw all ingredients in the food processor and blend until very well grounded
- Pour blended ingredients from food processor into the pre-heated oil, stir gently and let it rest
- Look for oil to register at about 200 degrees F on a thermometer, once it hits 200 degrees turn down the stove heat one click, and let it stay there for about 15 minutes (see note below if you want your chili oil to have a more mild heat)
- Remove from heat. Cool to room temperature, about 2 hours
- Pour the oil through a mesh sieve, separating the oil from the chili flakes
- Scoop some of the chili flakes into the bottom of the glass oil container and then pour chili oil on top
- Put the rest of the chili flakes in separate glass container and seal
If you want a more mild flavor, look for the oil to hit about 180 degrees F and let it stay there for about 5-10 minutes. The best (and yummiest) way to figure out how you want your chili oil is to taste along the way!
Don’t add fresh herbs or garlic unless you plan to use all the oil right away. When infusing garlic with oil, and leaving it out at room temperature, bacteria spores can grown that cause botulism. Best bet is to avoid infusing oils with fresh garlic.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Condiment
Keywords: chili oil, hot oil, hot chili oil