I've never tried it with dry ingredients. I usually flavor the oil with fresh ingredients but then remove the solids once the oil is flavored. Then I keep the oil refrigerated unless I need to take it out to use.

There must be some safety in drying the pepper. Like maybe the bacteria or other organisms are killed off in the oven??????????

I don't know enough about botulism. I do know that it is fatal....and that it grown in anaerobic and low acid conditions.
Maybe the roasting kills the bacteria?...probably...but I would do research before I started putting it in the larder.

I'd run this one on the Harvest forum. Dang, I thought we were going to swap recipes that used chile oil and I was all ready to get my 'Two Hot Tamales' cold soba noodles T&T.

I know nothing about science or safety in this matter, but all over Europe in pizzeria you'll see bottles of chili oil made with dried ingredients and I've never heard of anyone getting ill (or worse!) from it.

Well Jessy, I for one would really like your recipe. We're in "cold noodle" weather at the moment. It is related to the title of the thread. Please?
Jane

Botulism is identified by the Centers for Disease Control as low-frequency but high-risk. Meaning, of course, that it doesn't hit often but when it does it's terrible.

Chili oil made with dried peppers is safe. Chili oil infused with fresh peppers that are then strained out can be safe (properly done). It's leaving fresh chilis in oil that's the risk, akin to garlic in oil.

You can dry your chilis. They keep beautifully. You can grind the dried chilis into powder for use in cooking. If you use a food processor, plug it in outside. I learned the hard way they're not airtight when I filled my kitchen with a cloud of red pepper dust.

Chilis also freeze beautifully and can be used in recipes just as if they were fresh.

For oil, here's what I make:

Fiery Chili Oil

12 dried red chilies
2 cups mild oil such as canola or corn oil
1 1/2 T. ground cayenne pepper
2 T. roasted sesame oil

Yield: 2 cups

1. Finely chop chilies. Put into a medium saucepan and pour in the oil. Simmer over very low heat for 10 minutes. Do not overheat the oil as that will spoil its keeping qualities. Remove from the heat and cool.

2. Stir in the cayenne and the sesame oil. Cover the pan and leave 12 hours to allow flavors to develop.

3. Line a funnel with a double layer of cheesecloth and strain the oil through into a sterilized bottle to within 1/8" of the top.

4. If you like, add 2-3 whole dried red chilies for identification and appearance. Seal. Oil is now ready to use. It is not necessary to develop flavors.

from Clearly Delicious, Elisabeth Lambert Ortiz

Carol

tobyt - here ya go - thanks for the reminder, I have company tonight and it would be perfect on my menu! FWIW...I just wave the bottle of chili oil over the dish, I couldn't tolerate that much heat. Well, maybe I add half that amount, LOL

Spicy Cold Soba Noodles

1/3 cup soy sauce
1 tbls molasses
1/4 cup brown sugar
1/4 cup tahini
1/4 cup sesame oil
1/4 cup chili oil
3 tbls balsamic or red wine vinegar
1/2 bunch thinly sliced scallions, white and green
1/2 lb soba noodes

Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a serving bowl. Add brown sugar through scallions and whisk to combine.
Bring a large pot of water to boil. Add noodles; bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about three minutes.
Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again (I just rinse with cold water in the colander). Transfer noodles to the serving bowl that has the sauce, toss well and chill.
From City Cuisine by Feniger and Milliken.

Here is another one I use a lot -

Sesame Noodles (Chien Noir) by Susan Branch
serves 6

1/4 cup tahini
1/4 cup warm water
1/4 cup soy sauce (or Tamari)
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
2 cloves garlic, minced
1 1/2 tablespoons chili oil
2 teaspoons sesame oil
1/2 cup green onions
16-ounces thin udon noodles

Look for any unfamiliar ingredients at your health food store. Whisk together tahini and water; whisk in soy sauce, vegetable oil, sugar, vinegar, garlic, chili oil and sesame oil. Finely chop green onions. Cook the noodles according to package; lightly coat them with sauce, tossing gently. Sprinkle green onions and serve. Best hot or at room temperature. Try Chinese egg noodles if you canÂt find udon!

Thanks for all the info! I will have to look into safely drying my peppers.

And great recipes everyone - thanks again!

Alexa

Jessy, both of those soba noodle recipes sound really good.
I must have missed them before.

Thanks!

Those do look good! I know the first one would be a hit with my crew. I'll have to give it a try.

AM

Jessica, those recipes do sound great. Especially the second one.