Chilli Oil Recipe | Chilli Oil with Bhut Jolokia – Steaming Hot & Spicy
Chilli oil recipe is a recipe that has forged its place to become an important condiment globally.
For the Chinese, Chili oil is equal to soy sauce and vinegar. For Italians, it works wonders with pizza & pasta. People in Northeast India consider a meal incomplete if there’s no chilli chutney (condiment), preferably prepared with these red hot chillies, indigenous to the region.
My Bhut Jolokia Chilli Oil recipe uses just these and can be rustled up in a few minutes.
In Manipur, people call these chillies umorok and sap malta among other names. In Nagaland, people lovingly refer to it as raja mirchi (king chilli), thus giving it a prominent position in their cuisine.
To the Assamese, it is bhut jolokia (ghost chilli), the name by which it is globally recognised today.
A variety of chillies of different shapes, sizes and varying degrees of heat quotient can be found in Northeast India, but the bhut jolokia or ghost chilli is one of the most popular varieties.
It grows in small shrubs and has been scientifically proven to be one of the two hottest chillies in the world. It is said to be 400 times hotter than tabasco sauce. Chillies like Aleppo Pepper don’t even come close to it.
Bhut Jolokia offers an intense sweet pepper flavour that is quite fruity. The heat is more of a blooming heat, taking 30 seconds or longer to kick in. And, then it makes you sweat.
Chilli oil always shows up on tables of small diners, no matter whether it’s a dumpling or spaghetti place. Once you’re hooked to it, you’ll want to pour it on everything. Do check out my Lotus Root pickle recipe too that uses Bhut Jolokia.
Delhites can get a taste of this fiery chilli in the various cuisines that Naga Food Stall located at Delhi Haat dishes out (their Pork and Chicken Raja Mirchi is a must-try).
COMING BACK TO THE BHUT JOLOKIA CHILLI OIL RECIPE
This is one simple, yet super-hot bhut jolokia chili oil recipe that explains how to make chilli oil. Bhut jolokia chilli oil can bring a layer of sun-like fire to your cooking.
Whether you want to use it alone (or as a base) for a simple bread dip or as the fiery marinade for your next delicious steak, this is one mixture that’ll truly light up your taste buds.
This recipe calls for a hot infusion method to deliver the hottest, most super-spicy delicious oil possible.
This bhut jolokia chilli oil recipe is for everybody who loves super chilli heat – even those completely inept at cooking! Also, feel free to substitute the peanut oil for 100% olive oil or canola oil any other type of oil you like. Simply slice up those ghost peppers.
Bhut jolokia for chilli oil recipe
BHUT JOLOKIA OIL OR CHILLI OIL RECIPE: NOTES
- Always wear gloves when handling hot chillis while making chili oil, especially when they are the hottest pepper in the world!
- I also recommend kitchen goggles to protect your eyes.
- You can use Kashmiri Red Chilli powder to deepen the red colour of the chili oil.
RECIPE RECOMMENDATIONS
| Cooking Tools Recommended | Recommended Ingredients |
Chilli Oil Recipe with Bhut Jolokia - Super Hot & Spicy
Ingredients
- 1.5 cup Peanut Oil Dhara
- 7 piece Garlic Cloves Fresh & finely chopped
- 1.5 Inch Ginger Fresh & finely chopped
- 2 Tablespoons Sesame Seeds Toasted
- 1 Teaspoon Kashmiri Red Chilli Powder
- 2 Teaspoons Chinese Five Spice Powder
- 1 Teaspoon Sichuan Peppercorns
- 1 piece Star Anise
- 1 piece Black Cardamom
- 2 Inch Cinnamon
- 2 piece Bayleaf
- 3 piece Whole Red Chillies Dried
- 1/4 Teaspoon Salt
Instructions
- Get your ingredients ready.
- Add all ingredients except for ginger, garlic and oil to a thick glass bowl.
- Heat oil in a heavy saucepan or pot over medium-high heat. It should reach 370 degrees F (190 C).
- Fry garlic & ginger for a minute.
- When they turn golden brown, you know that the oil has warmed up sufficiently.
- Add this hot oil to the glass bowl over the dry ingredients. The oil will bubble fiercely at first and quickly cook the chilli flakes.
- Stir well for a minute and let the oil sit until cooled down.
- Remove bay leaves and star anise from the oil.
- Bottle it filtered or unfiltered. It is your call entirely.
- The oil is ready for your use.
Video
Notes
I also recommend kitchen goggles to protect your eyes.
You can use Kashmiri Red Chilli powder to deepen the red colour of the chilli oil.
Step by Step - Bhut Jolokia Chilli Oil Recipe
HOW LONG WILL THIS CHILLI OIL KEEP?
It should keep a few months easily in the fridge, or even longer. Seal the oil jar and store. Properly sealed, it will last for months. If refrigerated, indefinitely.
WHAT CAN I USE THIS CHILI OIL RECIPE FOR?
- Add it to your curries and stir-fries. I recently made a Thai Chicken in Green Curry and spiked up the chilli quotient with this chili oil.
- You can use it to flavour your pasta and pizzas.
- You can make your soups sizzle with chilli oil or sprinkle it over some poached fish.
- Use chili oil in your salads. My recent kachumber salad went through a total metamorphosis with this chili oil.
- At times, I even fry my eggs in this chilli oil.
TO SUM IT UP
Chilli oil with bhut jolokia is ready
It only takes five minutes to make the best-tasting chilli oil with extra fragrance, nuttiness and smokiness! {Gluten-Free, Vegan}. Bhut Jolokia chilli oil offers an intense sweet chilli flavour that is quite fruity. Big flavour, big spice! With a pleasant blast of heat. Drizzle it over anything and everything!
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