Author Topic: Calabrian chili oil - how I make it.  (Read 79242 times)

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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #350 on: September 03, 2016, 04:22:32 PM »
Craig,

I used 3 of your Calabrian chili peppers to make some of your chili oil.  I used the Stanislaus Corto olive oil.  Marty (Pizza Quixtote) and his wife Ying really loved the Sicilian pizza that was made with your chili oil.

Norma

That is awesome. I wish I was there!  ;D
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Offline norma427

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Re: Calabrian chili oil - how I make it.
« Reply #351 on: September 03, 2016, 04:24:37 PM »
That is awesome. I wish I was there!  ;D

Craig,

I wish you would have been here too.  Also used spicy Italian dry salami.  Your chili oil and the salami paired well together.

Norma

Offline norma427

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Re: Calabrian chili oil - how I make it.
« Reply #352 on: September 06, 2016, 09:03:32 PM »
Calabrian chili peppers in the Caputo Cup.  Yep, that is high they are rated.   ;D

Put some Calabrian chili oil in fresh sausage today along with other ingredients.  Yum! 

Norma

Offline Jon in Albany

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Re: Calabrian chili oil - how I make it.
« Reply #353 on: September 07, 2016, 10:33:38 AM »
Great picture, Norma. Have you found out how many beers fit in the Caputo Cup yet?

Offline norma427

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Re: Calabrian chili oil - how I make it.
« Reply #354 on: September 07, 2016, 12:15:55 PM »


Have you found out how many beers fit in the Caputo Cup yet?


Jon in Albany,

No, I didn't find out how many beers fit in the Caputo Cup yet.  The container of peppers was a quart.

Norma

Online R2-Bayou

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Re: Calabrian chili oil - how I make it.
« Reply #355 on: September 21, 2016, 08:20:27 PM »
First try at chili oil using fresh peppers. A whole bunch of peppers were up for grabs in the break room of a business I was meeting at. Should've taken a pic, but they were a combo of red habanero looking and Tabasco looking chilies. Turned into a chili mash. Washed, destemmed, and ground through the KitchenAid coarse plate. Yielded 140 grams. Added 10% salt, 14 grams. Packed into canning jar with airlock. I'll give it a couple weeks on the counter. Thinking I'll strain for hot sauce and use the solids to infuse Partanna EVOO. If successful, I can imagine using the mash for a honey infusion too.
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