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Chili oil is a common flavoring found on the tables at Asian restaurants. Because it is potent, only a few drops are added when cooking to avoid overpowering the other ingredients.
• Several brands are available at Asian markets and through on-line retailers. Limited offerings are sold in larger grocery stores.
• Commercial chili oils may also contain spices and herbs.
• Chili oils have a long shelf life. However, always purchase from a retailer with a regular turnover.
• Commercial brands should be good for months. Flavor is enhanced if these are refrigerated.
• Homemade chili oil will keep in the refrigerator for several weeks.
• Always shake before using if flakes and other seasonings are included in the oil.
• Pour into small bowls for dipping at the table.
• Add to dressings and sauces.
• Include a few drops in boiling water before cooking pasta or rice.
• Cayenne Pepper