Addictive Chili Oil
Okay.. I just have to start by saying that homemade chili oil makes me feel like I’m winning at life. And I want that for you too which is why I’m sharing the recipe.
Now the reason it’s worthwhile to make it yourself is because conventional chili oils are usually full of inflammatory oils, such as canola and soy bean oil. These oil prematurely age our bodies, they can cause issues like acne, digestive problems and cellular dysfunction. I personally don’t want any of that but I do love myself a chili oil, so here we are.
INGREDIENTS
Addictive Chili Oil
1 cup avocado oil
6-10 tbs chili peppers*, crushed
1/4 tsp himalayan salt
METHOD
Add everything to a small pot and bring to a low, gentle simmer for 5 minutes, being mindful not to boil and burn the peppers. After 5 minutes turn off the heat and allow the peppers to infuse for an hour. Then transfer to a jar - you may strain the peppers or leave it unstrained, which is what I prefer. Should keep at least 2 months, room temperature, or 6 months refrigerated.
NOTES
A variety of chili peppers can be used - I use Thai chilis which are hotter than regular red chili flakes, but those make a great chili oil as well. Depending on the heat of the peppers and your heat preference, you'll adjust how many peppers you use. Once you learn your preferred ratio, you can make larger batches.
For fresh chilis: fully dry before using so the oil is shelf stable, then process through a blender to crush. I recommend wearing a mask so you don't inhale the chili powder and cough up a lung.