Customized Heat: Crafting a Personal Chili Oil

Bringing the HEAT 🔥 The purpose of this video isn't to give you an exact chili oil recipe, but rather to show you the process and standard practices that I employ when crafting my own. I encourage you to experiment with ingredients, measurements and spice until you've found the perfect chili oil for you!

00:00 - Let's Talk Chili Oil
00:48 - Processing Our Large Spices
02:34 - Processing Our Aromatics
04:07 - Toasting Spices
05:28 - Adding Oil
07:30 - Adding The Aromatics
09:54 - Straining And Adding The Heat
10:12 - Some Last Minute Fire And Crying
11:52 - Finished Chili Oil
13:13 - Final Notes

Ingredients
Reminder: The point of this video is to show my process, not to give you an exact recipe!

Spices:
Dealer's Choice! But here are some smaller spices I added after the large spices
Cumin
Fennel
Coriander

Aromatics:
Green Onions
Shallots

Dried Chilis (of course)
Sichuan Peppercorns

Customized Heat: Crafting a Personal Chili Oil

[sumanthvarma]

this video is underrated for how much info it provides about chili oil

[mark-angelofamularcano]

Ever since we started making homemade chili oil, we decided we like it with chunks. Not just with chili flakes but with caramelized onions and roasted garlic chunks 👍🏽

Making your own chili oil is nice, even better if you know other people that make their own batch, and you discover more ideas to improve your own version 👍🏽

[boomeraang]

this is amazing!
im 20 seconds in and ik I'm gonna love this. Love it when I'm taught why recipes work and not just how to make them.

[scottfletcher]

I love this guy. His approach is so relaxed. The recipes are top notch also. I see good things in the future.

[GordonGordon]

My chili oil is my little lab. I'm on version 3.2 in my head right now. I powder dried shiitake mushrooms so the glutimate can synergize with the nucleotides in powdered dried shrimp. There's a heady aroma from the separately fried peanuts and garlic. It's a symphony and i get to be the composer and conductor to flavor town 😁

[JDH]

Wow! Great session to wake up to this morning. I wonder if just a very small pinch of sugar or molasses might bring out the flavors of the chiles a bit more. Thanks again for another elegant lesson.

[jamesjasonallen]

Love this stuff. Ever since discovering it I don’t think there’s been more than a week where we didn’t have some in the house. I like mine with roast peanuts in the crisp sometimes.

[ShotokhanDragon]

Oh good grief!!
I just made this sauce.
It is incredible!!!

Thank you for posting the video.

[Shoraee]

This is actually super close to the standard oil I make :D I do big batches and give the extra to friends

[RoshanRydell]

I’ve been experimenting for a few years (thanks to you) and these days im doing two thing differently. 1, letting it stay for a hour. 2, using a licorice stick and oh 3, a tablespoon of black vinegar in the chili base.

[mitsofu]

and i was JUST thinking about making my own chili oil.. thank you so much for this.

[RoshanRydell]

I’m very thankful you’ve made this thorough breakdown video. I’ve been investigating, zooming, pausing your previous chili oil video trying to get it right. As I’m typing, I’m letting my oil cool. Tried a stick of licorice this time. And Nepalese timur pepper. 🙏🏽

[antlerman]

Bro where did you learn to cook. This is some of the best cooking content out there. Really pragmatic.

[CakeboyRiP]

I like the shirt. It looks good on you

[Topanga_Matthews]

This is SO well explained and expertly presented. And you pretty.

[JunTheDude]

yooo this was so cool. Make more tutorials like these pls they're super helpful for clueless folk like me.

[mon]

I love Sunday mornings with Chef Jon 🤗🤗🤗 looking to makw a peanut allergy safe chilli oil for a friend so thos was right on time. What do you think about seasoned Soy- I've seen a couple of cool videos from Souped Up Recipeies (I love Mandy❤)

[DClaville]

Nice!!.. i make my chili oil once a year and do not store it in a fridge I have not died yet, and its soon time again, nice video

[winstonsizemore]

Best video I've seen on making chili oil on YouTube by far. What kind of induction heat devices that? I like how the wok fits in there. How about to get one please let me know where to get it thanks 🙏

[Qwackin]

My wife isnt a fan of the numbing spicy that szechuan peppercorns have so instead I used regular old black pepper inside the oil steeping stage and Korean chilli flakes in the pour over stage, gave amazing red color and just a hint of spice so if you have a much more mild spice tolerance but still want to try chili oil I highly reccomend using korean chili flakes instead.