r/HotPeppers • u/francispelton • 5d ago
Hot oil for winter
Straight from a great Naga Morich crop from the balcony, here's the oil for the winter. 11grams of powder per jar.
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u/Poochie2244 5d ago
If you dont mind me asking, what liquid did you fill it with?
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u/francispelton 5d ago edited 5d ago
Extra virgin olive oil. Capsicin is soluble in fat, and EVOO matches my cuisine (im in Italy) but any oil would do.
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u/MorphyNOR 4d ago
I steep the red chili powder in canola oil at around ~70c for 10-15 mins then cool it, strain it and bottle it. I usually make around 1l per batch. Keeps well on the kitchen counter.
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u/Rosseforp_V 4d ago
You are wild for drying those inside in your oven. I just dried a batch of habaneros with a dehydrator in my garage and I couldn’t image my house smelling that spicy
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u/Plop_Twist 4d ago
Yeah I did this once. I was banned in perpetuity from putting hot peppers in the oven. Now I use a smoker. Win/win.
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u/murph1223 4d ago
How do you know this is safe? I’d love to do something like this but don’t want to kill myself on accident. Is it acidic enough to stop botulism?
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u/breadist 4d ago
I honestly don't think this is really safe. These flavoured oils are one of the main causes of botulism. Usually it's garlic but I would not trust dry peppers either.
OP if you read this: I think next time you should just leave it as powder, and mix a small amount of oil at a time (a few weeks worth) if that's how you prefer to consume it, and store it in the fridge. Dry peppers have no botulism risk but any vegetable matter in oil does because of the anaerobic environment. Store bought flavored oils are either directly infused with the flavor, or the vegetable matter is acidified properly to prevent the growth of botulism.
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u/Big_Nebula_5122 Chilli 🌶️ Gardening🌱 Food 🍜 Interesting things 🌠 Enthusiast 4d ago
I've made loads of chilli oils using fresh and dried chillies over the years and none of it has ever made me ill. I had heard of garlic being a potential health risk, maybe I've just been real lucky and never got ill. But as something I was looking into making as a saleable product I think I'd better do some research on this. I don't want to make anyone ill mainly me though I dont like being ill lol.
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u/GravyPainter 4d ago
I would 100% make an Spanish type espinler hot sauce by diluting this with vinegar. Fresh made oils are meant to be used immediately
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u/francispelton 4d ago
I cannot claim 100% security. Peppers are dried for two days at low temp after being frozen for two weeks (for convenience, I don't believe this minimizes botulin) and glass containers are sterilized. That's how far I can go.
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u/PhartusMcBlumpkin1 4d ago
Great question. Heating the oil pre-bottling would probably (maybe) change the flavor, but no acidity here. I want to do this, but no idea on technique for safety.
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u/breadist 4d ago
Heating the oil won't do anything. You'd have to heat it too hot to make it safe.
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u/Uconn56 4d ago
What kind of grinder is that?
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u/Downtown_Forever_602 4d ago
Ciao amico! May I know if you have a particular methos if filling these? Do you boil/process them in any way? Grazie!
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u/francispelton 4d ago
Dried in the oven 50/70°C for two days
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u/Downtown_Forever_602 4d ago
Thanks dude! Do you just put Fresh EVO on it afterwards and let it sit?
I'm asking because my friend wants to recreate a chili oil his grandpa used to make before he sadly passed away, so all your help is super appreciated
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u/BrummieS1 4d ago
Won't the dried powder last longer as it is?
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u/francispelton 4d ago
Surely! But i have plenty of it and the dropper vial makes it a great xmas gift.
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u/BrummieS1 4d ago
I only asked because I've got loads of chillis, and was planning to dry them out and powder them to keep!
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u/Enartis 5d ago
That looks good! Thanks for the idea. Hardware store down the road sells these little containers.