Dear Foodie Gods, forgive me.

countryboy said:

Maybe some Siracha sauce, it'll likely change the flavor, but in a good way, since it goes well with Asian style combinations.

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Siracha is also one of my favorite ingredients. Unlike red pepper flakes, it does change the flavor considerably... adds a sweet/spicy/vinegar-like tang. Yum.

nota bene said:

This sounds like a plan. Thank you, Lovebug.

I suppose I could Google too; when I go into my local Oriental market (and for the PC crowd, "Oriental" is part of the store's name), I have to go by pictures. And I don't like going in; there's going to be no help, generally, behind the counter, the smell knocks me off my feet, and the dried-minnow snacks that gross me out are right by the door.

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Making hot chili oil is very easy, I have even cheated and used the microwave.I do prefer a clean chili oil , meaning without all the bits in it but have gone full on with chillies to make a thick version. Most oils also work just fine, canola, peanut or vegetable.

I use a tea infusing ball so I don’t need to strain the oil after. If I’m making a small batch I just use a single cup type infuser for larger batches I use the pot type infuser.

The way I make mine, I fill a small sauce pan with about 1&1/2” of oil, just deep enough for my infusion tea ball. I use a mortar and pestle and give a rough grind to a few dried Szechuan peppers, a few Szechuan peppercorns, small piece of cinnamon stick and a star anise.

You do need to use caution heating the oil, if you get it to hot it will scorch the dried pepper and give the oil a very bitter taste. You bring the oil up to just when you see a hint of smoke, I then take it off the heat and wait about two minutes just to be safe. I then just drop in the infusing ball and let it sit on the stove. The longer you leave it the spicier and darker in color it will become.

Here is a youtube video , not exactly how I do it but close enough to give you an idea. In this video you will see why I use a tea infuser, pouring hot oil from a pan is never a good idea. I do like the way the presenter adds peanuts, I’ll have to try that.
https://www.youtube.com/watch?v=ZlIiADdh-QY

DiAnna said:

Siracha is also one of my favorite ingredients. Unlike red pepper flakes, it does change the flavor considerably... adds a sweet/spicy/vinegar-like tang. Yum.

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Next time at the market look for the “Franks” red hot varieties. They just came out with a spicy sweet and sour sauce. It’s in a small squeezable bottle with one of those twist tops. It’s a great everyday type sauce.

DiAnna said:

Siracha is also one of my favorite ingredients. Unlike red pepper flakes, it does change the flavor considerably... adds a sweet/spicy/vinegar-like tang. Yum.

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If you want to try a new kind of chili flavor (or anyone here), try Lee Kum Kee "Chiu Chow Chili Oil"






Do not put it on anything with a complex flavor, or with a delicate flavor, as it will override them. It isn't the heat, it's just a strongly flavored (with awesome) oil. Different than most chili oils. Added richness comes from fermented chili pods.