Friday 9 November 2012

Oriental cooking oil

More chillis!

This colourful basketful is a mix of Scotch Bonnets and "Turkey" chillis.

Since we already have plenty of fresh chillis in the fridge and frozen ones in the freezer, I used these and a few others to make a batch of "Oriental cooking-oil", which I'm hoping will be nice for use in Chinese-style stir-fries.

This is how I made it:  I added chopped chillis, some smashed cloves of garlic and a couple of large pieces of fresh ginger to a small panful of vegetable oil, simmered it for about 10 minutes, allowed it to cool and then strained it into a glass jar.

Amongst the chillis I used was the smallest of the 3 Scotch Bonnets seen in the photos at the start of this post. I carefully tried a very tiny piece of it. Wow! It was very hot indeed. I could still feel my lips and tongue tingling half an hour later. This powerful oil will need to be used with discretion!


  1. What a good way to use up your peppers! I like this idea :)

  2. What a great idea and good way to use some of the chillis. The top photo is so vibrant looking, great photo.

  3. I like to drizzle a little chilli oil at the end of the cooking process - I find it easier to control the heat part that way....most of the time anyway.

  4. Looks great and a good use of extra chillies!


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