Chilli Oil Recipe with Bhut Jolokia - Super Hot & Spicy
For the Chinese, Chilli 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 chilli oil recipe uses just these and can be rustled up in a few minutes.
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
Always wear gloves when handling hot chillis, 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 chilli oil.
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.