Home Cooking

Chinese Chili Oil

Chinese chili oil


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Home Cooking Chinese Chili Oil

Chinese chili oil

peanuttree | | Apr 17, 2013 11:16 AM

From another thread I posted this, I figure I may well as make it its own post. At the very least it will be more easily googled.
The context is, I don't know where to get/buy chili oil as good as that at Shanghai Bun in Matawan, NJ.:

Yeah, whenever I buy bottled chili oil, it's always got too many other flavors (other than just chili) to be as good as what they serve at shanghai bun. I've decided finally to just make my own, not going to include any alliums or ma-la pepper or peanuts, just chiis. Part of what I think makes shanghai bun's so good is they toast the peppers first, so I'm going to do that to a portion of my peppers.

I found cheap dried peppers at International food warehouse in Lodi - $10 for a vacuum packed 4 lb brick.

I'm going to do and recommend, for long term storage (since I prefer to have a lot at first and use slowly, I won't use it so dang much like a restaurant, it;s just me), toast some of the peppers to darken, process into chunks, put in jar then pour in PEANUT oil (lasts the longest) and get solids/oil ratio you want, then pour that all back out into pot, heat to NO MORE than 300 degrees farenheit. Heating to higher than that/when the oil smokes quickly starts oxidizing and rancidizing the oil. Wait till oil gets red, then of course pour back into jar, and part of the process will be waiting a week and letting it all soak and get the flavor. Buy vitamin E capsules, the kind that is a clear coating around the oil, pierce and drop in some of the oil into each jar. The vitamin E will act as a preservative. How many capsules? I don't know, and I don't think I care to do a calculation.

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