Making chili oil

A tutorial on making chili oil, in Chinese.

It is a simple process: get chili peppers, cut them up into pieces, then add to hot oil. It made me wonder if the process would be possible with healthier oils like olive oil. Olive oil has a lower burning point, but maybe it would just be necessary to soak the chilis in the oil for a longer period of time. After all, it works for cold-brewing tea – though cold-brewed tea is not as bitter as hot brewed tea.

Update: It has been pointed out that the lack of oxygen in an olive oil and chili pepper/garlic mixture can support the growth of botulism. In order to prevent this, the oil needs to be cooled in the fridge after manufacture and something acidic like lemon juice added. Furthermore, the oil should be consumed within two weeks.

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