Hot Chili Oil
Simple Chili Oil Recipe for Maximum Heat
In the shadowed cauldron of the Gothic Dust Diaries kitchen, we conjure a fiery elixir born of habaneros’ wrath, a chili oil that sears the soul with a single drop. Crafted from three scorched habaneros, melded with crimson chili flakes and steeped in molten oil, this potion ignites the palate like a Wessex storm, its heat a whispered curse from forgotten fields. Perfect for those who crave the dark thrill of spice, this brew demands respect—gloves to tame its fury, a jar to bind its power. Drizzle sparingly over dishes to awaken the senses, a gothic tribute to the untamed fire within.
Ingredients:
1 cup neutral oil (e.g., grapeseed or vegetable; olive oil can burn at high heat)
3–4 fresh habaneros (or 1–2 ghost peppers, or 2–3 scotch bonnets), finely chopped with seeds (wear gloves!)
2 tbsp crushed red chili flakes (for added texture and color; use Sichuan flakes for a vibrant red if available)
Optional: 1 tsp Sichuan peppercorns for a numbing effect
1 star anise
1 bay leaf for flavor depth
Pinch of salt
Instructions:
Prep Peppers: Wear gloves and chop habaneros (or ghost peppers) finely, keeping seeds and pith for maximum heat. Place in a heatproof bowl with chili flakes and optional spices.
Heat Oil: In a small saucepan, heat oil over medium-low to 250–300°F (121–149°C). Test by adding a pinch of chili flakes; it should sizzle gently without smoking.
Infuse: Carefully pour hot oil over the peppers and spices. It will sizzle and release aroma. Stir gently and let cool for 30 minutes.
Store: Transfer to a sterilized glass jar. Store at room temperature for 2–3 months or in the fridge for up to 6 months. Use clean utensils to avoid spoilage.
Usage: A sprinkle (1/4 tsp) should deliver the fiery kick you loved. Adjust by adding more peppers for extra heat.
Safety: Handle habaneros or ghost peppers with gloves and avoid touching your face. Ventilate your kitchen when heating to avoid fumes.
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