Author Topic: Calabrian chili oil - how I make it.  (Read 44556 times)

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Offline mbrulato

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Re: Calabrian chili oil - how I make it.
« Reply #150 on: March 03, 2014, 11:19:25 AM »
For no good reason, I've been putting off ordering the Calabrian Chilis from Amazon.  Today I found these at my local supermarket.

Craig,

These are packed in sunflower oil and sea salt.  Do you think they would still come out ok if I followed your recipe even though they appear to be crushed?

Any suggestions are appreciated.

Mary Ann


Offline Donjo911

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Re: Calabrian chili oil - how I make it.
« Reply #151 on: March 03, 2014, 05:27:17 PM »
Mary Ann,
It looks like the ingredients are the same for the brand Craig has as in your Cento package:

Tutto Calabria Hot Long Chilli Peppers 93.4 Oz. $44.99

Food Service Size - Contact Us for Large Quantities  for Quotes

Ingredients: 100% Italian Hot Chili peppers, sunflower seed oil, salt, Natural Herbs.

Net weight 93.4 oz (g 2650)

Drained Weight: 63.49 oz (1800 g)

In case it's helpful.
I have done wrong.. but what I did, I thought needed to be done.

Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #152 on: March 03, 2014, 08:11:05 PM »
For no good reason, I've been putting off ordering the Calabrian Chilis from Amazon.  Today I found these at my local supermarket.

Craig,

These are packed in sunflower oil and sea salt.  Do you think they would still come out ok if I followed your recipe even though they appear to be crushed?

Any suggestions are appreciated.

I don't know why not.
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Offline mbrulato

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Re: Calabrian chili oil - how I make it.
« Reply #153 on: March 07, 2014, 06:16:42 PM »
I had some tonight on my pizza and all I can say is, why the heck did I wait so long to make this?!  :drool: :drool: :drool: :drool:
Mary Ann

Offline Rinoxxx

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Re: Calabrian chili oil - how I make it.
« Reply #154 on: March 09, 2014, 01:22:52 PM »
For no good reason, I've been putting off ordering the Calabrian Chilis from Amazon.  Today I found these at my local supermarket.

Craig,

These are packed in sunflower oil and sea salt.  Do you think they would still come out ok if I followed your recipe even though they appear to be crushed?

Any suggestions are appreciated.
Mary Ann,
I found these at Carrado's Italian market, they were really good  :drool: They weren't too expensive either, think they were $2.99 a jar.
Sam
Sam

Offline mbrulato

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Re: Calabrian chili oil - how I make it.
« Reply #155 on: March 09, 2014, 01:28:25 PM »
Thanks for the tip, Sam.  I found the Centos at ShopRite last week.  I didn't look at the price, but oh man they are good!
Mary Ann

Offline Rinoxxx

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Re: Calabrian chili oil - how I make it.
« Reply #156 on: March 14, 2014, 02:30:10 PM »
These peppers make a great hot sauce BTW. I just rinsed them off to get some of the oil off, put them in my Vitamix with a cup of vinegar, a clove of garlic, pinch of sea salt and squeezed a lime in there. Once it was smooth I poured it in a pan and simmered it for about 15 minutes, you might need to add little water/vinegar to adjust consistency, let it cool and put in a glass bottle, then in fridge. It made an awesome hot sauce, really flavorful.
Sam

Offline norcoscia

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Re: Calabrian chili oil - how I make it.
« Reply #157 on: March 16, 2014, 06:42:28 AM »
Hi Rinoxxx, glad you posted this - I was thinking about trying that but I have never made hot sauce - could you tell me about how much pepper to aid to the 1 cup of vinegar - did you use the whole jar?

Offline Rinoxxx

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Re: Calabrian chili oil - how I make it.
« Reply #158 on: March 16, 2014, 11:07:08 AM »
Hi Rinoxxx, glad you posted this - I was thinking about trying that but I have never made hot sauce - could you tell me about how much pepper to aid to the 1 cup of vinegar - did you use the whole jar?

It is really a matter of taste, there is no exact measurement, the more peppers you use the more heat you will get. I used the whole jar, I cut the stems and removed most of the seeds. You may need to add a little more vinegar/water if it gets too thick.
Sam
Sam


Offline norcoscia

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Re: Calabrian chili oil - how I make it.
« Reply #159 on: March 16, 2014, 03:47:51 PM »
Thanks, that gives me a good starting pout to work from!

Offline Ali72289

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Re: Calabrian chili oil - how I make it.
« Reply #160 on: May 05, 2014, 01:08:56 AM »
I found dried calabrian peppers and am going to make the oil tomorrow. Has anyone tried using dried peppers before?

Im also wondering if I should use a double boiler for the oil. I was taught that heating olive oil changes the flavor.

Update: I blended up 12 dried calabrian chilies that I toasted and mixed it with 3/4c extra virgin olive oil over a double boiler for about a half hour. It was spicy and there wasn't a ton of flavor. I filtered through  a coffee filter because I thought it looked nice.

I have to play around with it and figure out something  that works for dried chilies. This was good-- if you like spicy food (I do)  then you'd like this adaptation but it's definitely not what everyone here is describing. Next up I'll try with a few less chilies and I'll try hydrating them beforehand.

« Last Edit: May 06, 2014, 02:08:30 AM by Ali72289 »

Offline Pizza-Dude

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Re: Calabrian chili oil - how I make it.
« Reply #161 on: July 02, 2014, 12:42:38 AM »
Nevermind. Answer was above LOL

Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #162 on: July 02, 2014, 09:09:45 AM »
I found dried calabrian peppers and am going to make the oil tomorrow. Has anyone tried using dried peppers before?

Im also wondering if I should use a double boiler for the oil. I was taught that heating olive oil changes the flavor.

Update: I blended up 12 dried calabrian chilies that I toasted and mixed it with 3/4c extra virgin olive oil over a double boiler for about a half hour. It was spicy and there wasn't a ton of flavor. I filtered through  a coffee filter because I thought it looked nice.

I have to play around with it and figure out something  that works for dried chilies. This was good-- if you like spicy food (I do)  then you'd like this adaptation but it's definitely not what everyone here is describing. Next up I'll try with a few less chilies and I'll try hydrating them beforehand.

You might try adding some salt to the water when you re-hydrate. I hove no idea if that will be good or not, but out of the jar, they tend to be pretty salty.
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Offline Pizzakngjr

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Re: Calabrian chili oil - how I make it.
« Reply #163 on: July 05, 2014, 11:20:35 PM »
I haven't seen where anyone has mentioned yet, has anyone tried making the oil from fresh peppers? I just ordered seeds from Grow Italian
http://www.growitalian.com/pepper-piccante-calabrese-97-115/

Cant wait to get them in and get some plants going.  :drool:

Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #164 on: July 05, 2014, 11:45:44 PM »
I grew some of those last year, and they are much larger and with much thicker flesh than the varieties typically seen in jars. It is a nice pepper but very different from what you are probably expecting.
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Online tinroofrusted

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Re: Calabrian chili oil - how I make it.
« Reply #165 on: July 06, 2014, 01:10:37 AM »
I grew some of those last year, and they are much larger and with much thicker flesh than the varieties typically seen in jars. It is a nice pepper but very different from what you are probably expecting.

Craig, did you grow any peppers this year? I did grow a few but not as many as last year. 

Offline Pizzakngjr

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Re: Calabrian chili oil - how I make it.
« Reply #166 on: July 06, 2014, 02:29:03 AM »
I grew some of those last year, and they are much larger and with much thicker flesh than the varieties typically seen in jars. It is a nice pepper but very different from what you are probably expecting.

Thanks Craig on the upside, I've never had the jarred, so no reasonable expectation! How are they flavor-wise? Comparable to whats in the jars?


Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #167 on: July 06, 2014, 12:29:14 PM »
Craig, did you grow any peppers this year? I did grow a few but not as many as last year.

Yes, none have ripened yet.
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #168 on: July 06, 2014, 12:32:23 PM »
Thanks Craig on the upside, I've never had the jarred, so no reasonable expectation! How are they flavor-wise? Comparable to whats in the jars?

Quite different, but that may have a lot to do with differences in the curing process. The flesh is so much thicker, they really are not comparable. The treatment I liked best was to salt them to remove moisture. Give them a short soak in vinegar and add olive oil and smoke them for a few hours.
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Offline DenaliPete

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Re: Calabrian chili oil - how I make it.
« Reply #169 on: July 07, 2014, 10:28:48 PM »
I have always enjoyed this recipe in the past.  However, I recently made a batch with peanut oil instead of EVOO because I had felt that the butteriness of the olive oil was muting the flavor of the pepper some for me.

Twas a good choice for me.  The peanut oil didn't augment the taste of the chile's at all.  I will continue to mix with peanut oil in the future, I like the more pronounced flavor and the heat.

However, in any form I can say I love this sauce.  I have added it to pasta sauce, mixed it with mayo for burgers, poured it on sandwiches...everything has been very complimented with the oil.

I think this morning though I discovered my new favorite application,..Craig, if you haven't tried it already, you gotta try slathering some on a jalapeno cheddar bagel...I put it on a freshly buttered one about an hour ago...Oh god, incredible.  I quickly applied it to the other half of the bagel and snarfed that up as well.

I'm sure you could do without the butter, especially if your cooking medium is the EVOO.  But it was great nonetheless.

Craig, this was such a great recipe to contribute to the forum.  It has turned my pies up a notch for my tastebuds for sure.  I may even start mixing some of the chile oil (or perhaps just the diced peppers) into my sauce to utilize it as a base for my pie.

Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #170 on: July 07, 2014, 10:56:52 PM »
I never even considered using anything other than a buttery EVOO. Interesting. I also love the flavor it gives to a simple tomato sauce. I often mix it into the leftover sauce and use it for something the next day - that is if I don't simply eat it all straight out of the bowl with a spoon  ;D

I'll try it on a bagel. So far the best non-pizza use I've tried is as a dip for pork rinds (hat tip to Chau for the idea).
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Offline Chicago Bob

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Re: Calabrian chili oil - how I make it.
« Reply #171 on: July 07, 2014, 11:32:40 PM »
Excellent on a cheddar cheese omelet.

cb
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #172 on: July 07, 2014, 11:33:15 PM »
Excellent on a cheddar cheese omelet.

cb

I bet. I need to try that for sure.
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Offline Tonio

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Re: Calabrian chili oil - how I make it.
« Reply #173 on: July 08, 2014, 12:39:33 AM »
So far the best non-pizza use I've tried is as a dip for pork rinds (hat tip to Chau for the idea).

 ^^^
OMG, chicharones and calabrian chiles- great idea !! >:D

Offline Chicago Bob

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Re: Calabrian chili oil - how I make it.
« Reply #174 on: July 08, 2014, 12:46:19 AM »
^^^
OMG, chicharones and calabrian chiles- great idea !! >:D
And pork rinds have zero carbs....only `chips` I eat.

No carb veggie dip or Texas Pete hot sauce is nice too....the porkeyness is enhanced if you nuke them jus a bit too.   ;)
« Last Edit: July 08, 2014, 12:53:31 AM by Chicago Bob »
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