In the wake of Valentine’s Day, we’re keeping the heat high with a spicy chili infused oil perfect for pastas, stir frys or added to dips. A�Check it out, you won’t regret it!
“Making chili oil–or any infused oil for that matter–is very easy. Using it however, requires a little more consideration. Fresh infused oils are delicious, but as they age they develop deeper, more complex flavours… kinda like wine. A�When making spicy oils, test them first. Once the oil is stored, the chilies will continue to release heat. Rule of thumb? A little goes a long way.”
Recipe: Garlic-Chili Oil
Take this up a notch by adding other spices as well. My favorites? Sichuan peppercorns, star anise and good ol’ fashioned cinnamon.
- 3 cups Ontario cold pressed canola oil
- 1 cup dried Ontario chilies — I dry whatever I grow, this year that turned out to be pablanos & thai bird chilies.
- 6 cloves Ontario garlic
- 1 thumb ginger
Optional:1/2 cup sichuan peppercorns, cinnamon sticks, cardamom pods, star anise, etc.
- Crush garlic and ginger.
- In a heavy bottom saucepan, heat oil, garlic and ginger and chosen spices on med-low for 2 hours. Do not boil, do not allow the garlic to brown.
- After 2 hours, raise temperature until bubbles form in oil.
- Place crushed chilies (and sichuan peppercorns if using) in a large metal bowl resting on many tea towels.
- Carefully–VERY CAREFULLY–strain hot oil over crushed chilies. That frothing and wonderful smell are normal–resist the urge to stick your face in it. It’ll hurt.
- Let stand for 20 minutes, transfer to mason jar.
- Store in the fridge for up to 1 month.
Preparation time:A�5 minute(s)
Cooking time:A�2 hour(s)
Number of servings (yield):A�12
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�“Taste Tested“, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�A�Come discover what�s on our table � literally!