How to make chili oil

Sprinkling a little chili oil on your food is a good thing when you look at all of the healing benefits of cayenne pepper

This is seriously the most used condiment in our house right now. Everyone is addicted to it. I mean, we don’t put it on cake or in our tea, but it really goes onto just about every meal…

A few drops of chili oil on scrambled eggs or an omelet tops the breakfast off just right. I like putting a dash of chili oil into soups and salads. It is delicious in salad dressings or added to marinades.

We drizzle it on baked potatoes, steamed veggies and stir fries. This chili oil is made with cayenne pepper (capsicum annuum).

Sprinkling a little chili oil on your food is a good thing when you look at all of the healing benefits of cayenne pepper. Cayenne is anti-bacterial and helps to fight off colds. It is a cardiovascular tonic. Cultures that consume lots of capsicum spice have lower rates of cardio vascular disease.

Cayenne is high in vitamin C; it helps support digestion and also has significant anti- oxidant activity.

If you like spicy food, you are going to enjoy this recipe. On the other hand however, if spicy foods don’t agree with you, then this is not the recipe for you.

You can purchase cayenne pepper already powdered at Mountain Rose Herbs.

Or you can buy whole dried cayenne peppers and powder them yourself. Just don’t put your fingers in your eyes or actually anywhere near your face while handling the peppers.

      

Prepare Your Ingredients

Powdering cayenne peppers yourself:

  1. Split the peppers in half
  2. Get all the seeds out of the peppers
  3. Put the seedless peppers in a blender of coffee grinder and grind them into a powder.

I can’t guarantee that the flavor of cayenne can be washed completely out of your coffee grinder. I have a coffee grinder that I use just for aromatic spices.

Chili Oil Ingredients

  1. 4 tablespoons dried, powdered cayenne pepper
  2. 1 tablespoon vodka (any kind of vodka, cheap stuff or expensive stuff) 1 cup organic olive oil

Directions

  1. Put the dried, powdered cayenne into a bowl
  2. Rehydrate the powdered cayenne by stirring the vodka into the cayenne. This will help the cayenne easily infuse into the olive oil. The process of re-hydrating the cayenne with vodka before blending it enhances the extraction process.
  3. Let moistened cayenne sit in a bowl for one hour with a lid on the bowl. Keep the bowl away from the window, open doors, heaters and direct light. Protect the re- hydrating cayenne from breezes to prevent it from drying out. You want the cayenne to maintain the moisture during this hour.

Mix Your Ingredients

Mixing Cayenne and Olive Oil

  1. Measure out 1 cup of olive oil into a measuring cup.
  2. Put moistened cayenne and olive oil into the blender.
  3. Blend cayenne and olive oil in the blender for 5 minutes.
  4. Keep the oil and herbs in the blender for 24 hours and blend it five times for 5 minutes over the course of the day. I keep it on the counter and every time I am in the kitchen I turn on the blender for about five minutes or until the blender gets slightly warm.
  5. Be sure to use the highest blender speed. If you use a low blender speed, it will stress the blender.
  6. Blend it this way at least five times over the next 24 hours.
  7. After 24 hours strain the herbs out of the oil.

Powdered Chili, Vodka and Olive Oil in the Blender

Finish Your Chili Oil

Straining Cayenne from the Olive Oil

  1. Place a funnel into the opening of a clean sterilized jar and lay a piece of muslin over the funnel.
  2. Be sure that the muslin piece is large enough to hang at least 2 inches over all sides of the funnel.
  3. Squeeze all of the oil through the muslin into the jar.

Pouring the Chili Oil Through the Funnel and Muslin to Separate the Oil from the Powdered Chili

 
Oil Dripping Through the Muslin

            4. When the oil has dripped through the funnel and muslin into the jar, you can compost the glob of mushy cayenne paste or you can put little bits of it into baggies and freeze it. Add it to pesto, humus, soups, enchilada sauces, and salsa. Beware, it is super spicy.

              5. Pour the oil into a dispensing container that you can keep on your kitchen table.

Chili oil! Ready to use!

This is what your kitchen looks like afterwards… Remember to keep your fingers out of your eyes while cleaning up. You are guaranteed to sneeze during this process.

The perfect gift.

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Hello I’m Kami, Welcome to Living Awareness!

I believe every family needs to have someone on board with a working knowledge of natural remedies if you want to take care of your family’s health for real.

When I was growing up, natural remedies was not a mainstream concept like it is now, in fact, you are going to be surprised that I never even heard the word natural remedy until I moved out of the house!

In my early 20’s I met someone by chance that told me about holistic health and herbal medicine. I wondered why nobody had talked to me about it before and had a voracious appetite to learn everything I could.

Now, 30 years later I've helped thousands of people demystify the world of herbal medicine and become empowered in using herbal self-care in their home to prevent illness, take care of common ailments and protect their health naturally.

For 20 years I've had a clinical herbal practice connecting people with plants and their wellness. I've developed and taught herbal curriculum for UCSF School of Nursing and the Integral Health Master’s Degree Program at the California Institute of Integral Studies.

Stick with me! You’ll learn awesome herbal self-care, get inspired to be more self-sufficient in your health care and nourish a deep love for the herbs and how to use them, knowing you are doing the very best you can to care for your wellness.

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