Chili oil not only adds a dramatic red colour to any dish but it also adds a punch of spice. This chili oil recipe is not a traditional sichuan oil as this is blenderized and made with fresh, rather than dried chilies. However, I love the colour of the oil when it becomes more uniform and it has a fabulous texture with all that pulp in there. To make it less spicy remove the seeds from your chilies before you dice them.
As a hot sauce lover, this is my new favorite condiment. It has a pure chili flavour and is a great addition to many dishes, from pastas to soups, or just to dip a grilled cheese in. Once made do keep it in your fridge, it should store well for about two weeks.
Chili Oil Recipe(1 cup )
Dice up the peppers small. In a small pot heat the oil until hot but not smoking. You want to be able to put your finger in it, but not leave it in for long. If the oil smokes it will be too hot and will burn the peppers. Remove from the heat and add chilies. Let sit for 20 minutes. Put in a blender and blenderize until quite uniform. You can strain it at this point or use as is. Refrigerate if not using right away. It should keep for two weeks in the fridge.