Author Topic: Calabrian chili oil - how I make it.  (Read 48672 times)

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Online TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #25 on: August 22, 2012, 10:07:28 AM »
craig, have you tried the one i left?  i wonder how you think it compares to yours. 

I have not. I made a big batch right before you got here and I have not use it all yet. I'd be happy to open tham and compare them side-by-side, if you'd like.

CL
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Online TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #26 on: August 22, 2012, 10:14:07 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?

As to the plain "chili oil," (i.e., clear with nothing solid in it), I've seen two general types 1) those made with sesame oil, and 2) those made with a lighter, flavorless oil. The ones made with sesame oil add a ton of flavor, but not necessarily a flavor I would want on pizza. They are great however with other Asian flavors. The ones made with the flavorless oil add some heat but not a ton of flavor. What flavor there is is like that of a dry red chili flake and nothing like a Calabrian chili which has a salty, briny flavor.

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Offline pizzaneer

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Re: Calabrian chili oil - how I make it.
« Reply #27 on: August 22, 2012, 02:06:50 PM »
If you recall, I was going to try making some fire-roasted pepper oil with Anchos.

They were sold out of the Anchos, so I got some cayenne and mild (unripe) jalapenos instead.  Nice color to the jalapenos! Very mild flavor, I think I've had green peppers that were hotter.

I cut both kinds of peppers up in sections, brined them in boiling hot white vinegar & sea salt + MSG, let them cool overnight, then fried them in OO with garlic chunks.   The taste is very good.  It seems to get more complex as it ages in the jar.

So far I've used it on a roasted sweet bell pepper, stuffed with cheddar, cream cheese and sliced yellow cherry tomatoes.  Really, really good.

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Re: Calabrian chili oil - how I make it.
« Reply #28 on: August 22, 2012, 03:15:49 PM »
Are you sure those are jalapenos? Jalapenos are dark green until they are very ripe when they turn brown red then bright red. They almost never have any lateral indentions in them and often get scars (kind of look like stretch marks) before changing color. If I had to guess, I'd say they are banana peppers.
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Offline pizzaneer

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Re: Calabrian chili oil - how I make it.
« Reply #29 on: August 22, 2012, 03:28:07 PM »
Are you sure those are jalapenos? Jalapenos are dark green until they are very ripe when they turn brown red then bright red. They almost never have any lateral indentions in them and often get scars (kind of look like stretch marks) before changing color. If I had to guess, I'd say they are banana peppers.

That's what I was told... I'll go with your eye - my experience with peppers is very lacking.  Definitely matches the taste profile better too.
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Re: Calabrian chili oil - how I make it.
« Reply #30 on: August 22, 2012, 03:29:01 PM »
Tonight I dipped some Hot pork rinds into the oil and couldn't stop eating them.  

I just tried it. OMG, that is so frekin' good.
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Re: Calabrian chili oil - how I make it.
« Reply #31 on: August 22, 2012, 03:38:19 PM »
Picture of jalapeno

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Re: Calabrian chili oil - how I make it.
« Reply #32 on: August 22, 2012, 03:41:58 PM »
Notwithstanding how much I love Calabrian chilies, I'll go on record saying that the Jalapeno is the most important chili pepper known to man, IMHO.
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Offline JConk007

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Re: Calabrian chili oil - how I make it.
« Reply #34 on: August 23, 2012, 10:49:16 PM »
I just picked up some Jalapeno Olives! small can like $1 buck a piece so I can do 3 or 4 pies and if I dont use em not a crisis . Look what you have started Craig!
« Last Edit: August 24, 2012, 12:19:39 AM by JConk007 »
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Online TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #35 on: August 24, 2012, 12:03:55 AM »
I just picked up some Jalepeneo Olives!

Love them.
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Offline weemis

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Re: Calabrian chili oil - how I make it.
« Reply #36 on: August 24, 2012, 09:37:45 AM »
Just wondering what you guys think of it I think it looks neat.

i tried a hot pepper infused olive oil like your second link. it brought the heat, which was what i was looking for. but as for the flavor, it adds little to the pie.
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Offline pizzaneer

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Re: Calabrian chili oil - how I make it.
« Reply #37 on: August 24, 2012, 10:02:07 AM »
i tried a hot pepper infused olive oil like your second link. it brought the heat, which was what i was looking for. but as for the flavor, it adds little to the pie.

Doctor it up some.  Add a little liquid smoke or maybe Worcestershire.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Jackie Tran

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Re: Calabrian chili oil - how I make it.
« Reply #38 on: August 26, 2012, 01:16:40 PM »
I gotta say, the calabrian chili oil is genius.  So simple yet great.  It's more than just the Calabrian peppers.  I was putting that paste straight from the jar onto pizza, which was good.  But I am eating so much more of it in the form of the chili oil.  I must say though, that I am adding a portion of dried crush Thai peppers to increase the heat and I am using Tuscan EVOO.  With the added heat and butteriness of the oil, this chili oil is phenomenal.   I ran out of pork rinds today and dipped Pringles into the oil.  Just as good!  Had to make more since my last batch from last week.  

Pizzaneer, I would take out all of the peppers in the oil and either grind, crush, or blend them up into a paste.  Then add just enough oil to make a chunky or semi loose consistency.  As it is, you have too much oil and not enough peppers IMO. 

Chau
« Last Edit: August 26, 2012, 01:19:59 PM by Jackie Tran »

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Re: Calabrian chili oil - how I make it.
« Reply #39 on: August 26, 2012, 01:29:03 PM »
I ate a large bag of pork rinds with it last week. Thank you very much - like my midsection really needed to know about this most guilty pleasure.  :-D
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Offline pizzaneer

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Re: Calabrian chili oil - how I make it.
« Reply #40 on: August 26, 2012, 02:28:58 PM »
Thanks for the tip JT.  As it is, the cayenne peppers make the oil almost too hot for me.  But it sure tastes good!  Looking forward to trying this with different types of peppers.  Maybe fire-roasted anchos next time, I'm missing the char taste.
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Offline rcbaughn

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Re: Calabrian chili oil - how I make it.
« Reply #41 on: August 28, 2012, 11:52:47 PM »
Well I probably should've posted while I was in Whole Foods, but I purchased some fresh Thai chiles. I'm wondering how these would do in an oil? I know you said that the canned Calabrian's were salty, so if I did infuse some oil would I add salt or let it be?

I'm also not sure about Thai chile heat or flavor. It was the spur of the moment purchase since I've never seen them there. If they won't make a good oil I'll find something else to do with them or just string them up and dry them.
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Offline Jet_deck

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Re: Calabrian chili oil - how I make it.
« Reply #42 on: August 29, 2012, 12:06:16 AM »
....I'm wondering how these would do in an oil? I know you said that the canned Calabrian's were salty, so if I did infuse some oil would I add salt or let it be? ...


I looked at my local super grocery for the Calabrian chili's also, none to be found.  I am not speaking for Craig, but the oil was not salty.  The chili's were.  After he cooked the chili's and returned them to the oil, you had two choices when they were put in the cooler table serving tray.  The oil was at the top (easy heat and good flavor) if you dug  lower into the container you could grab some chili seeds and the chili's themselves.  No place near jalapeno hot, but super tasty though.

I would say save the salt until you taste them reduced, and re-introduced to the oil.
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Offline rcbaughn

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Re: Calabrian chili oil - how I make it.
« Reply #43 on: August 29, 2012, 12:12:00 AM »
Thanks a ton, I think I'm just going to pierce the chili's a few times with a fork before I cook them in the oil unless it would be better to cut them up a certain way. I'm looking forward to this a lot, I love spicy food and this was a very cheap thing to buy for which is always a plus.
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Offline RobynB

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Re: Calabrian chili oil - how I make it.
« Reply #44 on: August 29, 2012, 01:00:19 AM »
I don't know if it's just a regional thing, but lately here in Northern California, I'm finding the Calabrian chile's everywhere.  Grocery stores, specialty food stores, literally everywhere I look I seem to see them.  I'm finding them at local Italian family type grocery stores, but also at huge chain stores like Raleys/Nob Hill, Cost Plus....  So keep looking, you may be seeing them in unexpected places pretty soon. 

Offline rcbaughn

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Re: Calabrian chili oil - how I make it.
« Reply #45 on: August 29, 2012, 06:02:03 AM »
Well I made this with the Thai chiles and it turned out pretty well I think. There is almost no heat to it but there is a good bit of flavor. It's like a really peppery olive oil. I suspect that I didn't have enough chiles in the oil since they are so small. I think I chopped up about 7 and they did get very crispy in that short amount of time in the oil so I ended up having to strain them out. That may be why there wasn't that much heat, leaving them in would have probably leeched more heat out of them although there was almost no liquid left in the pepper pieces. And maybe I over cooked them. Anywho, here is a picture. It turned a much darker shade of green that matched the chili's color of green.
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Offline pizzaneer

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Re: Calabrian chili oil - how I make it.
« Reply #46 on: August 29, 2012, 07:28:57 AM »
Nifty color!  I bet you could make a hell of a pesto sauce with that.
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Re: Calabrian chili oil - how I make it.
« Reply #47 on: August 29, 2012, 07:54:46 AM »
There must be a brining process done before bottling Calabria chili as I've read references to their saltiness whether a round or tapered chili is used.
Don

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Re: Calabrian chili oil - how I make it.
« Reply #48 on: August 29, 2012, 08:37:36 AM »
There must be a brining process done before bottling Calabria chili as I've read references to their saltiness whether a round or tapered chili is used.
Don

I think you are right. Vinegar is listed as an ingredient, but there is none free in the bottle.
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Re: Calabrian chili oil - how I make it.
« Reply #49 on: September 07, 2012, 05:09:05 AM »
So I took the Thai chili oil I made and resimmered it with some habaneros that I got for cheap and had no idea what to do with. They really up'ed the flavor of the oil. The Thai chiles just didn't give me enough flavor and very little heat. I thought the heat from habaneros would blow me out after getting the smell in my nose while dicing, but they just gave the oil a great fruity flavor. I kept the oil around 220 for 10 mins and the peppers stayed soft without crisping like the Thai chiles I used did.
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