Author Topic: Calabrian chili oil - how I make it.  (Read 48917 times)

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Offline TXCraig1

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Calabrian chili oil - how I make it.
« on: May 29, 2012, 11:01:13 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 (I get them here: http://taylors-market.amazonwebstore.com/B000OLBA9A/M/B000OLBA9A.htm) and add them to ~2/3 cup EVOO and place over a high heat. Once it is bubbling heavily, turn the heat down low and let it simmer for about four or five minutes then turn the heat off and let it cool. That's all there is to it. Don't let them go longer than that on the heat. You don't want them to get crispy. After it is cool, taste and add a little more oil if it is too spicy for you then pour it all into a container and put it in the fridge. It will keep for a long time. I love it on most any tomato based pie (I usually add post bake); to me it is the perfect chili match for tomato sauce. It totally transforms a marinara, a cheese pie, or a Margherita. It is great with sardines. Yesterday, I added a teaspoon to a half cup of leftover tomato sauce and ate it like soup. You almost can't go wrong. It is worth searching them out and giving this a try.

Enjoy.
« Last Edit: May 29, 2012, 11:04:54 PM by TXCraig1 »
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Offline Jet_deck

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Re: Calabrian chili oil - how I make it.
« Reply #1 on: May 29, 2012, 11:17:56 PM »
There is no wine involved?  Either for a recipe helper, or otherwise? :)
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #2 on: May 29, 2012, 11:19:48 PM »
There is no wine involved?  Either for a recipe helper, or otherwise? :)

Yes, there usually is.  :-[
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Offline RobynB

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Re: Calabrian chili oil - how I make it.
« Reply #3 on: May 30, 2012, 01:23:57 AM »
Craig,

Does this preparation mitigate or accentuate the saltiness of the chiles?  I have purchase two different brands of Calabrian Chiles, the Tutto Calabria and the Italian Harvest brand.  Both seemed very salty, the Tutto Calabria more than the Italian Harvest, but both were saltier than I find pleasant. 

Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #4 on: May 30, 2012, 06:45:50 AM »
Craig,

Does this preparation mitigate or accentuate the saltiness of the chiles?  I have purchase two different brands of Calabrian Chiles, the Tutto Calabria and the Italian Harvest brand.  Both seemed very salty, the Tutto Calabria more than the Italian Harvest, but both were saltier than I find pleasant.  

Yes, it mitigates the saltiness. (I must be a little more salt tolerant than you - I like to eat them whole). The oil dilutes it I guess, and you also end up using relatively little actual chili on any particular pie.

CL

edited for clarity
« Last Edit: May 30, 2012, 09:32:38 AM by TXCraig1 »
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Offline RobynB

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Re: Calabrian chili oil - how I make it.
« Reply #5 on: May 30, 2012, 10:58:34 AM »
Cool, I'll try it!  Thanks.

Offline R2-Bayou

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Re: Calabrian chili oil - how I make it.
« Reply #6 on: May 30, 2012, 12:59:27 PM »
Thanks for posting this Craig, I will absolutely try this.
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Online tinroofrusted

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Re: Calabrian chili oil - how I make it.
« Reply #7 on: May 30, 2012, 01:15:19 PM »
Thanks for the recipe Craig. I think I will run down some Calabrian chilis and give this a try. 

Regards,

TinRoof

Offline Mangia Pizza

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Re: Calabrian chili oil - how I make it.
« Reply #8 on: August 19, 2012, 01:43:36 PM »
I just ordered the long peppers..... can't wait to try the Calabrian peppers with my Pugliese EVOO to make a "Cagliese Olio Santo"

Grazie for the recipe Craig!
Paolo


Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #9 on: August 19, 2012, 01:54:31 PM »
You're welcome. Please post how it works out for you.

Be sure to error on the side of undercooking. You don't want them to get crispy!
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Offline Jet_deck

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Re: Calabrian chili oil - how I make it.
« Reply #10 on: August 19, 2012, 02:02:53 PM »
I must be a bit salt tolerant.  I was eating them whole on saltines for breakfast at the Summit.  The Canadian Bloody Mary (Caesar) seemed to wash the salt down pretty well. 
No.  She was not at the Summit, but .......
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Offline pizzaneer

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Re: Calabrian chili oil - how I make it.
« Reply #11 on: August 19, 2012, 02:30:59 PM »
Hi Craig -
I'd like to give this a try, but all I can source locally at my neighbor's organic farm are ancho and cayenne peppers.  If I'm making this fresh, do you think I should do the pickling step first, then do as you describe?  

How would you characterize the taste of a calabrian vs an ancho?  Sweeter, more hot, etc?

I'm thinking of smoking the anchos first, then going through the steps you outline.  How do you think that will come out?


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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #12 on: August 19, 2012, 02:46:25 PM »
Hi Craig -
I'd like to give this a try, but all I can source locally at my neighbor's organic farm are ancho and cayenne peppers.  If I'm making this fresh, do you think I should do the pickling step first, then do as you describe?  

How would you characterize the taste of a calabrian vs an ancho?  Sweeter, more hot, etc?

I'm thinking of smoking the anchos first, then going through the steps you outline.  How do you think that will come out?

I think both will make an excellent topping, but I doubt either will taste like a Calabrian. I've not tasted another pepper like them. It's not in the sweetness or heat. Rather, they have a savory, umami element that is just different. They do have some heat. I think the cayenne will be closer, but smoked ancho makes an excellent oil. I think the cayenne would benefit from a quick "pickling" with a little salt and vinegar - not sure about the ancho. Try it both ways. Please post how it works out.

CL
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Offline rcbaughn

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Re: Calabrian chili oil - how I make it.
« Reply #13 on: August 19, 2012, 05:29:09 PM »
I wish Whole Foods carried the Calabrian chili peppers, I would love to try to make this oil. I need to find a similar pepper that I can find but since I have never tried Calabrian chile's I have no idea what would taste similar. I would guess they are very hot even though they are jarred. I find jarred peppers to be less hot than fresh ones, although the fresh kind may not be too good for making a chili oil.
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #14 on: August 19, 2012, 05:42:47 PM »
I wish Whole Foods carried the Calabrian chili peppers, I would love to try to make this oil. I need to find a similar pepper that I can find but since I have never tried Calabrian chile's I have no idea what would taste similar. I would guess they are very hot even though they are jarred. I find jarred peppers to be less hot than fresh ones, although the fresh kind may not be too good for making a chili oil.

Order them from the link I gave above. They are ~$9/bottle + ~$9 shipping if I remember correctly. However, if you buy multiple bottles, the shipping doesn't go up. I'd order two. Make one into oil and it will last you for a long time. Try the second on other things. I chop them up and eat them on grilled steak. I put them into tomato based sauces. I eat them straight out of the bottle. They are awesome.
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Offline Jet_deck

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Re: Calabrian chili oil - how I make it.
« Reply #15 on: August 19, 2012, 05:44:28 PM »
They are not hot.  Very flavorful with a small heat at the end.  I'm sure you would enjoy them. Maybe 1/16 the heat of a jalapeno
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Re: Calabrian chili oil - how I make it.
« Reply #16 on: August 19, 2012, 05:58:36 PM »
Hope this link works. The author says the Calabria pepper, which there are many different types rates:
http://www.fiery-foods.com/ask-dave-faq/118-chile-varieties/1259-AskDave
I'm sure the oil packing or pickling does affect the flavor as well as the heat level.
Don


Offline pizzablogger

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Re: Calabrian chili oil - how I make it.
« Reply #17 on: August 19, 2012, 06:35:23 PM »
I got two jars from Amazon after seeing this post.

This oil is like liquid pizza crack. I was doing a few pies with Aleppo chiles added pre bake and then adding more Aleppo post bake along with Craig's Calabrian chile oil & chiles. I think it's outta this world and many of the market customers echoed this as well.

I'm putting it on pastas, bread and just this morning put a drizzle on some mixed fresh berry pancakes. This stuff is likely to become another MHH of sorts.....great on everything!

Muchas gracias senor Craig!  -k
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Offline Jackie Tran

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Re: Calabrian chili oil - how I make it.
« Reply #18 on: August 22, 2012, 01:59:28 AM »
I found a small jar of the Tutto Calabria Hot Peppers Sauce (it's more of a paste) at the local world market.  I decided to give Craig's hot oil a try.  And I have to agree with you guys, this stuff is good and it is addicting.   It has a great flavor but very little heat.   I actually added a few shakes of some thai crush red pepper to the mix to kick up the heat level.  It doesn't change the flavor of the calabrian peppers but just kicks up the heat a bit.  

Tonight I dipped some Hot pork rinds into the oil and couldn't stop eating them.   BTW, the paste can be use to make the hot oil and is just as good Im sure.  Thanks for the post Craig.

« Last Edit: August 22, 2012, 02:02:53 AM by Jackie Tran »

Offline bakeshack

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Re: Calabrian chili oil - how I make it.
« Reply #19 on: August 22, 2012, 05:25:59 AM »
Have any of you guys tried the Silafunghi brand?  This is what I have been using and it's great and very addicting.  I add a little bit more olive oil to "extend" them and make it easier to drizzle on pizza.  I get it from my neighborhood deli shop but it's also being sold here online - http://www.oliveoiloftheworld.com/shop/index.php?ukey=product&productID=710

Marlon




Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #20 on: August 22, 2012, 08:28:42 AM »
Tonight I dipped some Hot pork rinds into the oil and couldn't stop eating them.   BTW, the paste can be use to make the hot oil and is just as good Im sure.  Thanks for the post Craig.

You're welcome. Thanks for the tip on dipping pork rinds in it. Two of my favorite foods, and I never thought of it  ???
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #21 on: August 22, 2012, 08:30:49 AM »
Have any of you guys tried the Silafunghi brand?  This is what I have been using and it's great and very addicting.  I add a little bit more olive oil to "extend" them and make it easier to drizzle on pizza.  I get it from my neighborhood deli shop but it's also being sold here online - http://www.oliveoiloftheworld.com/shop/index.php?ukey=product&productID=710

Marlon

No, I have not seen that one. I need to give it a try.
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Offline wheelman

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Re: Calabrian chili oil - how I make it.
« Reply #22 on: August 22, 2012, 08:52:12 AM »
craig, have you tried the one i left?  i wonder how you think it compares to yours. 

Offline JConk007

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Re: Calabrian chili oil - how I make it.
« Reply #23 on: August 22, 2012, 09:05:11 AM »
I was wandering on chili oil ?? Done ! Yes I just ordered 2  $8.99 ea. Shipping $7.25 for both. A few people have been asking for something with a little more Kick ? beyond the Mikes Hot Honey I use. This should do the trick  >:D
thanks for posting Craig  !!
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Offline weemis

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Re: Calabrian chili oil - how I make it.
« Reply #24 on: August 22, 2012, 09:59:27 AM »
I picked up some hot chili oil from a local asian market last week. While I have yet to use it on pizza, it was only $2.99 for 8 or so oz and within walking distance from my house. I also tried a hot pepper infused olive oil a few months ago that kicked up the heat nicely with little real flavor, but that was $8/bottle. I wonder how these compare to this chili oil?
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