Author Topic: Calabrian chili oil - how I make it.  (Read 44644 times)

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Online TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #125 on: August 09, 2013, 11:07:23 PM »
Cool!  That's what I did.

I love this stuff and have converted a number of people.  I am particularly fond of it drizzled over hummus and of course, pizza.

Try dipping pork rinds in it  ;D
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Offline norma427

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Re: Calabrian chili oil - how I make it.
« Reply #126 on: August 18, 2013, 08:00:39 PM »
Craig,

I purchased a few Calabrian chilis yesterday in oil at the 9th St. Italian Market in Philly.  I didn't taste them yet though, but will try them.  I think they look bigger than the ones you use.

Norma
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Re: Calabrian chili oil - how I make it.
« Reply #127 on: August 18, 2013, 08:30:40 PM »
Craig,

I purchased a few Calabrian chilis yesterday in oil at the 9th St. Italian Market in Philly.  I didn't taste them yet though, but will try them.  I think they look bigger than the ones you use.

Norma

$20/lb? I'm in the wrong business.
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Offline norma427

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Re: Calabrian chili oil - how I make it.
« Reply #128 on: August 18, 2013, 10:19:12 PM »
$20/lb? I'm in the wrong business.

Craig,

All the foods at Di Bruno Bros. aren't cheap.  :-D  http://www.dibruno.com/italian-market  Di Bruno Bros. does carry Duck Prosciutto now as a new item, but they didn't have any when I was there yesterday..  http://www.dibruno.com/duck-prosciutto.html Look at that price.  :o They do carry great Prosciutto di Parma Rotondo Dolce and other Prosciuttos and many other great cheeses though.

Norma
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Offline sub

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Re: Calabrian chili oil - how I make it.
« Reply #129 on: August 26, 2013, 05:50:57 AM »
Bough some chilies today on the market.  >:D


Offline juniorballoon

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Re: Calabrian chili oil - how I make it.
« Reply #130 on: August 29, 2013, 05:55:19 PM »
A couple people have asked me how I make Calabrian Chili oil. Here is how I do it:

I destem and chop up a dozen or so Calabrian chilies, I prefer the long ones from Tutto Calabria

Do you prefer the long ones for taste or prep or?

Thanks,
jb

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Re: Calabrian chili oil - how I make it.
« Reply #131 on: August 30, 2013, 06:49:40 PM »
For taste, I've had some round ones I didn't particularly care for (but I've also had some round ones that taste very good).
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Offline Dorkmeat

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Re: Calabrian chili oil - how I make it.
« Reply #132 on: October 01, 2013, 10:54:59 AM »
http://www.capriflavors.com/index.php?main_page=product_info&products_id=2452

$42 + shipping for 93 oz = $0.50/oz
(2 day shipping was $12.25 for me).

Go big or go home?

Offline Trickydick

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Re: Calabrian chili oil - how I make it.
« Reply #133 on: October 14, 2013, 09:08:21 AM »
FYI-

In case you wanted to grown your own chiles, I found a source that sells these Calabrese Hot Chile PLANTS. www.chileplants.com
Looks like its a new variety for them this year.  I think I may try it out depending on how big of a garden I plan for the year (Usually start seeds in November late, or Early December). Plant available for ordering I think end of January, though probably not available until later.  Also this is a great resource for impossible to find, obscure Mexican chiles.  They sell them (pods) fresh from their unsold plants at end of season.  No I am not affiliated, but though was relevant to thread for sourcing.

TD


Offline Qarl

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Re: Calabrian chili oil - how I make it.
« Reply #134 on: October 14, 2013, 09:58:31 AM »
I've converted a few people to this pepper oil.

I cooked pizzas for friends the other night.  The hisband never had calabrian pepper oil before.   If I gave him a straw I think he would have used it.  LOL


Offline norma427

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Re: Calabrian chili oil - how I make it.
« Reply #135 on: October 14, 2013, 06:23:15 PM »
Craig,

I forget to mention it but the pizza I made did have your Calabrian chili oil on it.  Thanks!

Norma
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Re: Calabrian chili oil - how I make it.
« Reply #136 on: October 14, 2013, 06:33:28 PM »
Craig,

I forget to mention it but the pizza I made did have your Calabrian chili oil on it.  Thanks!

Norma

Did you like it?
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Offline norma427

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Re: Calabrian chili oil - how I make it.
« Reply #137 on: October 14, 2013, 06:57:03 PM »
Did you like it?

Craig,

Yes and so did everyone else that had a slice.  If you recall I loved the Calabiran chilli oil at your home.  ;D  Of course my pizza could use a little more work.  :-D The other photos of that pizza are on my BS thread.

Norma
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Offline Oceans05

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Re: Calabrian chili oil - how I make it.
« Reply #138 on: November 30, 2013, 05:55:22 PM »
Ordered two containers for 25$ with  shipping from Taylor's Market thru amazon. it's been 10 days and no word about shipping, I am salivating to try this.

I presume everyone purchases the VT smoke and cure  6+1 pack. I couldn't justify spending 50$ on sausages (hah) right now with the holidays. Anyone else have delayed shipping with Taylor's Market?

Online TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #139 on: November 30, 2013, 06:06:17 PM »
Ordered two containers for 25$ with  shipping from Taylor's Market thru amazon. it's been 10 days and no word about shipping, I am salivating to try this.

I presume everyone purchases the VT smoke and cure  6+1 pack. I couldn't justify spending 50$ on sausages (hah) right now with the holidays. Anyone else have delayed shipping with Taylor's Market?

They have always shipped my orders fast. I know there have been times where there have been delays for other members. I think they had to do with waiting on product to clear customs.
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Offline norcoscia

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Re: Calabrian chili oil - how I make it.
« Reply #140 on: November 30, 2013, 08:30:15 PM »
I just made the Calabrian Chili Oil and tried it on tonights pie - all I can say is WOW!!!!!

It was great, one of the best things I have tasted in a very long time - thanks so much for sharing the recipe!

I can't wait to try it on other things!!!!






Offline Qarl

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Re: Calabrian chili oil - how I make it.
« Reply #141 on: November 30, 2013, 08:56:35 PM »
I have a batch I made recently. I used the 2nd half of the bottle and oil.  This time I added the reserved oil from the jar in with the oilve oil and chopped peppers for simmering.

This batch is HOT HOT HOT!



Offline Oceans05

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Re: Calabrian chili oil - how I make it.
« Reply #142 on: December 02, 2013, 02:25:46 PM »
They have always shipped my orders fast. I know there have been times where there have been delays for other members. I think they had to do with waiting on product to clear customs.

Shoot, well order was cancelled as they (Taylor's Market) are currently out of stock. I called their customer service and said they won't have it available till late/end December.

Found these: http://www.amazon.com/Tutto-Calabria-Italian-Peppers-10-2-Ounce/dp/B00CMBJXJY/?tag=pizzamaking-20

Hopefully I'll have better luck second order around!

Online TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #143 on: December 02, 2013, 02:48:33 PM »
I've been lucky when it comes to ordering, but I'm sure I'll hit an out-of-stock sooner or later. I always buy at least 4 jars and re-order when I still have one left just in case. I don't remember exactly what the shipping was, but it was not much more for 4 bottles than for 1 making them a lot less expensive.
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Offline dylandylan

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Re: Calabrian chili oil - how I make it.
« Reply #144 on: December 13, 2013, 02:18:06 PM »
Quick question Craig - sorry if you've answered this elsewhere.  When you're putting this on say a Margherita, do you apply any other oil pre-bake?   Or would you make an oil-free Margherita first and then just apply just the calabrian chili oil afterwards?

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Re: Calabrian chili oil - how I make it.
« Reply #145 on: December 13, 2013, 05:34:03 PM »
Quick question Craig - sorry if you've answered this elsewhere.  When you're putting this on say a Margherita, do you apply any other oil pre-bake?   Or would you make an oil-free Margherita first and then just apply just the calabrian chili oil afterwards?

I put evoo on pre-bake just like I otherwise would for a Margarita and then add this post bake as well. I don't put a lot of evoo on pre-bake (I've been meaning to put more but old habits die hard) on a plain margherita. If you normally put a lot on, maybe you would want to cut it back some, but really, you would need to try it different ways and see how you like it best.
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Offline chriscar

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Re: Calabrian chili oil - how I make it.
« Reply #146 on: December 13, 2013, 07:58:03 PM »
Ever since seeing this thread about a year ago, I've been using these peppers on my pies, and my wife and I absolutely love them. Shipping kills me on these puppies, so using my superior Google-Fu, I found them in a 2.8kb tub here - http://www.wholesaleitalianfood.com/tutto-calabria-long-hot-chili-peppers.html, and just pulled the trigger on them. Did I really just spend FIFTY DOLLARS on friggen peppers?!?!?!?. Oh well, it's cheaper than buying two jars at a time from Amazon, and it'll make a nice gift under the tree. "I bought them for you, honey... honest.  >:D

Thought I'd share with y'all, as I'm indebted to this place for all the great info!

Cheers,
Chris
« Last Edit: December 13, 2013, 08:03:28 PM by chriscar »
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Offline MartyE

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Re: Calabrian chili oil - how I make it.
« Reply #147 on: January 01, 2014, 10:24:50 PM »
Chris,
Thanks for the tip on the http://www.wholesaleitalianfood.com website. That is a big tub of peppers and more that I can use at one time. But, I found they also have the smaller 290g jars. I picked up four jars at $6.50 each  + $16.00 for shipping. I am very happy with how the jars were shipped. Each jar was indivually bubble wrapped and placed in a box full of shipping peanuts. 

Offline Chicago Bob

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Re: Calabrian chili oil - how I make it.
« Reply #148 on: January 02, 2014, 10:36:20 AM »
Chris,
Thanks for the tip on the http://www.wholesaleitalianfood.com website. That is a big tub of peppers and more that I can use at one time. But, I found they also have the smaller 290g jars. I picked up four jars at $6.50 each  + $16.00 for shipping. I am very happy with how the jars were shipped. Each jar was indivually bubble wrapped and placed in a box full of shipping peanuts.
For $4 more you could have gotten over twice as much. They are packed in oil so you can break the tub down into smaller jars to store.. The man that started this thread lives in your town...you might want to contact him if you ever order these again.
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Offline cc2323

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Re: Calabrian chili oil - how I make it.
« Reply #149 on: January 21, 2014, 12:07:56 AM »
Muchos gracias for making me aware of these peppers.... they are heavenly. I did an oil batch with half a jar of the Tutto Long Chili, and thought it was quite good. As it turns out though, I've found I prefer the straight peppers on pizza/pasta/sandwiches, usually cut into third and letting the oil and seeds drip on there... fab stuff.

Found a "re-up" locally here in Milwaukee. Since their remodel Glorioso's on the east side has a much expanded grocery section, and I was impressed that they had 3 varieties to choose from. I took a pic of them, as seen below. Fwiw, Groppi's in Bayview does not have Calabrians or most other specialty Italian items, they also did an expansion, but the expansion was more geared toward the new wine bar and much larger butcher.

Since Glorioso's didn't have Tutto Long Chili brand, I went with the Bomba di Calabria chopped pepper spread. I must say, the Tutto brand has them beat. The Bomba spread wasn't as salty or smoky IMO. In addition, after just 2 weeks in a cabinet after opening the jar, a white substance formed in the spread, I have since stored it in the refrigerator.

Despite the local hookup I will definitely be re-ordering Tutto Long Chilis from now on. I'm not feeling advernturous enough to try those other 2 brands of large round peppers. Thanks to the fellow who linked to that very reasonably priced 2.8kg mega jar. That's no joke.