Home made chili oil is great for drizzling over pizza, and if you follow me on Instagram you’ve seen me use it on my pizza plenty of times along with my pizza chutney. This chili oil is great for mixing into sauces and vinaigrette’s as well as for adding extra spice and flavor to any dish.
A typical chili oil is made from any neutral oil that has been infused with chili peppers. Although neutral oil is recommend you can use olive oil. I recommend using avocado oil because, it has a higher smoke temperature and infuses for a longer period of time without burning the oil and chili flakes resulting in a better taste.
If you can’t find any dried habanero or ghost peppers, you can simply dry them at home. In your air fryer, set heat to the lowest setting, mine is warm, less than 250°F. Place peppers on air fryer basket and air fry for 20-40 minutes, depending on the size of the peppers and the lowest temperature. I usually place the air fryer under my exhaust fan so the pepper smell is not taking over my kitchen.
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Pour the oil in a pot, heat the oil over med heat for 10-13 mins. DO NOT boil the oil, just slowly simmer it, allowing the flavors of the peppers to infuse.
In a cast iron pan, over med heat add the whole black peppercorns, dried habanero and ghost pepper. Roast for a couple of minutes, make sure it does not burn. Add this to a heat proof bowl, along with the red crushed pepper.
Slowly pour the hot oil over the peppers. Let this mixture sit at room tempt for 1-2 hours before bottling it up. I like to store mine in a mason jar. Keep in a cool, dry area in a air tight jar.
Notes
The pepper flakes on the bottom of your chili oil can be used in cooking as well as extra condiment for dishes.
I love to use chili oil for a lot of my dishes such as, grilled veggies, hakka noodles cooking meats and as a flavored oil to dip my bread in.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
