agmss, I've been considering doing that, this winter when I have some time to watch a pot inside. Elery would love it, thanks for the reminder.

Annie

I am intrigued with making some specifically not hot condiments now that my pepper harvest has been winnowed down to some shriveled ghost peppers. I don’t know what to do with them. I wimp out at about habanero level of heat. And even that I use a little pepper in a fair amount of food.

We love it. I make a batch about every other month.

Sounds great. Agmss I wondering about the texture of the left two. How’d they get so thick? The one on the right is what I’d expect.

I could see this being a good application for a portable induction cooktop.

@foodonastump

The one in the left is my version of this recipe. Again adjusted for using my own peppers and my relatively recent realization that I like to taste the fruitiness of pepper as well as heat.

https://thewoksoflife.com/homemade-chiu-chow-sauce/

It is thicker and more hmmm umami than chili oil.

The middle one is just ground up chilies, vinegar and salt. After the bubbles settled somewhat it seems to be between sauce and paste. I was following a sambal oelek recipe.

I've never done anything like this, but it does sound interesting. I've bookmarked the page and just might try it on a day when I feel like doing something putsy.

Be aware that certain items can contain botulism spoors and unless heated enough to kill them become dangerous. Notably garlic.

Excellent point! They are rather specific about reaching a certain temperature and maintaining it for 30-60 minutes.

It looks like 185 for 5 minutes is the minimum for safety. This was 200-225 for 60 minutes - I wavered a bit but was generally in this range.

Honey garlic has been gifted to me various times and that makes me very leery. It might be irrational though. Seems like a happy place for botulism.

I've read so much yet know too little about the safety in homemade steeping and canning. My own personal OCD about so much information out there unsafe. Family, friends, co-workers I just do not trust. Especially bloggers.

Annie is the only one I trust. 😜 but she lives too far away to 'pantry burgler'.

I would never trust myself, but am more than confident in fermentations.

Used up the last of my batch last night with enough left over for DH's lunch...I warm oil in a small high sided saucepan with shallots, garlic, and obvious additions for what I'm making within 24 hours refrigerated. Extra heat, anchovies. Fresh ginger, lemon...off the stove.

Marinated pork strips for a noodle bowl dinner last night.

Annie has never believed me, but my basic chili oil is not spicy. Very mild as a starting point. Very fragrant.

This is what's left after last night marinade...I'll add some mustard/mayo/yogurt if for a sandwich, or anchovies/veg if he wants a pasta.

Like the link, we tested a few different chili flake brands and found one we like. The 4 pound bag was well under 10$. My fermented hot sauce is for DH to add extra spice.

This mornings batch made a perfect two containers for the next month.

Should have doubled it but it is easy enough to make in short order.

I like that my Darto pans get extra seasoning. Toasting sesame seed in my back burner #15. 😜

Busy usually, and have decided the past 6-10 years...a few favorites that suit us. (we have had failures a dozen years ago following bad advice...1/2 gallon crocks of Kraut,) Not edible. often mold confusing. Small batch quarts suits us with air-locks.

Finding what works in your environment ....bingo.

I should have opened this thread while endlessly staring at chili powder 12 hours ago. Saw no flakes just powder so I chose course, as I see SD has also. Realizing now I forgot Sichuan peppercorn and cinnamon sticks; good thing I’ll be back in that direction twice more this week.

Foas, do you have an HMart near? That was my trial supply last fall, a year ago.

Such an abundance of produce and cabbages for kimchi and ferments. Thai basil and mints for spring rolls...

Yes, right next to the kids’ dentist. And being as my daughter is getting braces this week I’ll have an excuse to stop by more frequently. Wish I had less of a language barrier shopping there.

Case in point, just realized this is Korean not Szechuan. That I should have noticed though. Oh well. Off to google if there’s a difference.

LOL, I so love that shopping experience. My head spins. 😜

So amazing to find all soup/bone broth stock bones...bizarre cabbages and radish...all so fresh.

Just saved the link above to my favorites. Good ideas for proteins, especially the pork loin I recently sliced, then sousVide.

Reminder another name for chili oil with add-ins is also called 'chili crisp'. Opens up some more googling for ideas.

From what I’m seeing “Szechuan” peppers is important. Korean just ok as a sub. Went back to H Mart and obviously I can tell country of origin but beyond that I have I can’t tell much. Frustrating. Also can’t find any pepper”corns”