Smoked Chili Oil
Cold-smoked chili oil with fresh and dried chilies for a smoky, spicy seasoning.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Halve and deseed fresh chilies. Slice garlic thinly. Combine oil, fresh chilies, chili flakes and garlic in a wide shallow metal dish and mix well.
Prepare smoker
10 Min.Fill a cold smoke generator with a mix of cherry and apple wood chips. Place in the smoker, light it and ensure the chamber temperature stays at max. 25°C.
Cold smoking
4-5 Std.Place the chili oil dish in the smoker and smoke for 4-5 hours. Stir every 60-90 minutes and monitor the temperature.
Infusion & Bottling
48 Std.Strain the oil through a fine sieve to remove the solid ingredients. Pour into sterile bottles and let infuse in the fridge for at least 48 hours.
Pro Tip
For even more depth, briefly toast the chilies in a dry pan before cold smoking – this enhances the roasted aromas and pairs perfectly with the fruit wood smoke.
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