After spending a year in France, the food item I remember with the most fondness is chili oil. They had it in all the pizza places, sitting in sticky bottles that you'd drizzle on your eggy pizzas. The pizzas were forgettable, but the oil a spicy sweet memory.
Twenty years have passed, and I have never, ever been able to recreate it. I've tried Italian chili oil recipes, Chinese chili oil recipes, made up my own chili oil recipes, looked through French recipes. I've tried different kinds of chili flakes, added garlic and different kinds of olive oil. Mine never measures up. It always tastes flat and hot, no matter how fancy I get with the ingredients.
Does anyone here have experience with French pizza chili oil? Any tips on how to recreate this marvel?
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