John Myers
Ingredients for 1 servings:
- 1 liter of oil (rapeseed oil)
- 200 g chili pepper(s), fresh (Thai, Birdseye, Habanero pepper…..)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
quickly prepared, very hot chili oil made from fresh chilies
After trying your patience with my hellish oil, I’ve set about speeding up the production process considerably. You’re also completely free to choose the type of chili you want to use. However, for my experiments, I used fresh Thai chili from the Asian market because I’m pretty sure it’s hot. Mix the rapeseed oil and chilies thoroughly in a blender and transfer to large containers. Let it steep in the dark for four days, stirring daily. Filter the entire mixture through a sieve lined with a double layer of kitchen paper. Unfortunately, this didn’t produce a completely clear oil, so I was forced to filter all the oil again through a coffee filter, but then it cleared up. I used both types, red and green chilies. As for the taste, I can say that the green chilies taste fresher and more aromatic on the tongue than the red ones. As for the spiciness: I find both oils, undiluted, to be borderline between just about bearable and inedible. But everyone can dilute it to their own taste. In comparison, Hell Oil is even hotter, but since the effort required to make it is limited, I find Blitz Hell Oil a perfectly acceptable compromise between patience and heat. If the oil is really too weak for you, you can drastically increase the amount of chili.
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