I use hot chili oil in many of my Asian dishes such as the dipping sauce for my Gluten Free Potstickers Recipe and sometimes in Fried Rice. Often readers inform me that they cannot find chili oil in their local stores. I decided to solve that problem by supplying you with a homemade hot chili oil recipe. I hope you enjoy it and find it useful. You can fry chicken in it, add a bit to ice cream and other unsuspecting food.
Update Jan. 25, 2016: The newest use for this oil is in the Gluten Free Hot and Sour Soup recipe I created for my upcoming cookbook.
Why add a bunch of high-calorie ingredients to dishes when a little heat can add so much flavor? Try this naturally gluten free chili oil recipe.
Ingredients:
- 1/2 cup neutral-flavored cooking oil
- 1 heaping teaspoon dried, crushed pepper seeds
Instructions:
- Add oil and seeds to a small saucepan and stir.
- Cook over medium heat until the mixture reaches 185ºF. (Heating past this point will result in a roasted flavor and may become bitter.)
- Set the oil aside to cool completely, about 90 minutes. Pour into a container, and store at room temperature. Chili oil lasts a very long time, but if you keep your house warm or the weather is hot, store in the refrigerator.
Tips
*McCormick seasonings are gluten-free. Just check the labels.