Made with hot chile peppers, chili oil is the secret ingredient in many Szechuan dishes. Besides its use in cooking, chili oil (also called hot chili oil or pepper oil) is frequently served as a condiment in dim sum or noodle restaurants. Like all hot oil infusions, the secret to making chili oil lies in getting the temperature of the heated oil just right. Too cool and the oil won’t absorb the flavors; too hot and the chili flakes will burn. Ideally, the temperature should be about 225 – 240 degrees Fahrenheit (107 to 122.5 degrees Celsius). For best results, use peanut or canola oil. You can also use olive oil if desired; just make sure it has a high enough smoking point. (Steer clear of extra virgin olive oil).

This is a basic recipe for chili oil. Once you’ve got the technique down, feel free to jazz it up by adding garlic, ginger, cumin, sugar or other spices. To make it even hotter, add more dried chiles or reduce the oil to 1/3 cup. The chili oil can be used almost immediately, but for best results leave the oil for a day to allow the flavors to blend.

Chili Oil Ingredients
10 – 12 small dried chilies (1 – 2 inches long) to make 2 tablespoons coarsely chopped chili flakes
1/2 cup peanut, canola, or olive oil.
1 tablespoon sesame oil, optional

Preparing the Dried Chiles

Cut off the stems of the dried chilies and remove the seeds.
Chop the chiles into coarse flakes (it’s easiest to do this by processing them in a blender for about 20 seconds).
(Handle the chile peppers with care – the oil in capsicum can be very dangerous for your skin and eyes. You may want to wear plastic gloves when handling the chile peppers. Be sure to wash your hands thoroughly with soap and water afterward).
Placing the Chili Flakes in a Container

Place the chili flakes in a heat resistant jar with a seal.

Heating the Oil

Heat the oil in a heavy skillet over medium-high to high heat until it is starting to smoke. Continue heating the oil for 20 – 30 seconds.
Remove the skillet from the heat. Wait 3 minutes, or until the oil has cooled to 225 – 240 degrees Fahrenheit (107 to 122.5 degrees Celsius).
Infusing the Oil With the Chili Flakes

Pour the oil over the flakes. Add 1 tablespoon sesame oil if using.Cooling and Straining

Cool and strain the oil. (Be sure to save the chili flakes to use in other recipes).

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You’ve never really tasted salmon until you’ve paired it with horseradish. Exquisite!

2 tablespoons prepared horseradish
1 medium onion, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil spray for spraying foil
6 salmon fillets (about 5 ounces each)

In a blender or food processor, purée horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend.

Place each salmon fillet in centre of a piece of heavy-duty aluminium foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam.

Place foil packets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

Makes 6 servings.

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Ingredients:
1/4 cup sesame oil
3-4 whole red peppers
3/4 onions-chopped fine
1 tbsp garlic
1 tbsp ginger
1/2 tsp chilli powder
2 tbsp corn flour mixed in a cup of water
1 tbsp vinegar
1 tsp soya sauce
1 tsp chilli sauce
1 tsp salt

Method:
Grind together the onions, garlic and ginger.

Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit. Add the onions, garlic and ginger and stir-fry over high heat till glossy.

Add the corn flour mixture and bring to a boil.

Lower the heat and add the chilli powder, vinegar, soya sauce, chilli sauce and salt and mix well

Cook till well blended (1/2 minute) and use.

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During my visit to the chilli competition in Washington D.C., and through research on the dish, I learned about how important the chilli blend is to the success of chilli con carne. The particular blend that I ended up with, and give below, combines the sweet heat of three different chillies with the smoky notes from smoked paprika, and the deep, sun-dried flavours of another five varieties that all bring something different to the table. The chillies should be available through www.thespiceshop.co.uk.2-3 dried devil’s penis chillies

• 2-3 dried bird’s-eye chillies
• 1 tsp Somalian extra hot chilli powder
• 10g sweet smoked paprika
• 10g Durango ground chilli powder
• 10g El Rey ground chilli powder
• 10g Madera ground chilli powder
• 20g Pecos Red ground chilli powder
• 20g Rio Tejas ground chilli powder

Making the chilli powder blend

1. Seed the devil’s penis and bird’s-eye chillies (be warned that these are very hot, so please keep your hands away from your eyes and other extremities when handling, and wash them thoroughly afterwards). Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out 1/2 teaspoon of each into a container.
2. Add the remaining ingredients and stir to combine. Cover and store until required.

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