You mean chile oil? I think it's just an infusion.

Might be. I dont know.
Bruce

Just a guess, but, maybe dried thai chili flakes. I'd try something like that, or Cayenne or De Arbol.

I think DMF is right...just mix them and let it infuse. You could probably heat it briefly to hurry things along.

I will have to wait until next year. All my peppers are canned or frozen or powdered now.
I will try mulching some pods up and then putting them in some olive oil, maybe heat it up a bit and see what happens.
Bruce

Bruce:

You'll want to use a neutral flavored oil like peanut, canola, or grapeseed. Olive oil is too flavorful -- it will overpower the peppers. Also, I've done it with thai and even crushed red pepper. Although, I saw some japones at the grocery store that I might give a shot.

Kevin

I believe it's generally referred as szechuan pepper oil

OK, the name "Szechuan" is familiar.
Kevin, when you say crushed red pepper, do you mean the stuff you buy in the spice section at the store. I that that was basically crushed dried Cayennes. That is what I figuring on using.

Bruce

There are lots of different hot oils. Some are infused, and they filter out the solids and leave a hot red oil. You can use canola for a neutral base. I really like hot sesame oil. You don't heat it in the pan because it smokes at a low temp, but you add it at the end. Great aroma. Thai food uses peanut flavor a lot, so peanut oil is also a good start. You can also add hot oil to peanut butter for a great hot spread over noodles. There's also a garlic chili oil that you see at the supermarket in the Asian section. I love it but I can't eat it any more. Just look at the ingredients on the label.

Bruce:

Not sure if there's a SZECHUAN chile. Szechuan is a region in China where the cuisine tends to be on the spicy side. There is SICHUAN peppercorns, but their not spicy.

As far as what I've made-- the thai came out good and the crushed red came out "ok." I would try to use an asian cultivar like thai, japones, or kung pao.

I'm not knocking jonfrum OR Sesame oil, but that would be the LAST oil I'd try to use to make what you want. Just a couple drops of the stuff is enough to flavor up a full wok of stirfry -- it would totally overpower not only the chiles, but whatever dish you're trying to make. When I use sesame oil, It's a couple drops on top of the dish right before serving - just like a condiment, like jonfrum said.

JMO.

Kevin

"Szechuan pepper oil" is probably a name for the American market. Here "Szechuan" means hot.

On my bottle of "chili oil", product of Taiwan, it says "Soy Bean Oil, Chili Extracts" to impart a Szechuan flavor. Never says that it's hot, though it is rather.

excellent. Thanks all. I think it will be a project of mine to come up with something next summer.
Bruce

Bruce, another similar style sauce is Finadene. It's soy based with chilis and a few other things to jazz it up. If you like the oriental version, you might want to look it up (everyone has their own variation).

I buy plain chile oil, which isn't very hot, and then I add the dried peppers.
Typically, I use the chile oil with salt, sugar, peppers, and fish sauce to make
spicy bamboo shoots.

Josh

*Sesame oil - Goma Rayu

Where do you buy "Chili" oil? Is it in the vegetable oil section or do you have to get it a specialized food store?
Bruce

In the Asian section of the grocery store. Soy, teriyaki, hoisin, etc. they should have it.

Though, if you can make it into an ASIAN market, you'll find everything under the sun.

Kevin

OK, not a lot of choices around here but most of the super markets in the area to have a small "Oriental" section.
Thanks again to all that lend their knowledge and thoughts.
Have a great weekend,
Bruce

Yep, look for the Asian section, and hopefully they'll have it with their other oils.
Kevin and those of us on the West Coast really have an advantage when it comes to the more
exotic ingredients. We often forget how hard it is to find things in other parts of the country.

Josh