This is my first attempt to recreate Paolo's chili oil from memory. Because he's a little secret of how he does it will probably require a few attempts.
The reason for making the oil is easier to spread the chili flavor, and that no one should get a big piece of chili in one bite.
The basis of the oil is dried chili, which chili it will be should depend on which you think is good. A day before you need the oil take the amount of dried chili you needed and add the oil to let it absorb the flavour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxn8kz-uVeUg5NE9dG6FsLnP_mSFbTPuL5Ya_mdkveZ_0p-PsoIk8_mCJQecySh5-C0rXk4F0Fv_UY_j_30I1tWgpwQN8QS-BkwHiq-ULWUqejb52CK_arLji3RqlF-K3s-NGg-e4z-XM/s400/IMG_2237.JPG) |
Chili and oil. |
The habanero seeds I sowed earlier this summer are doing pretty good and all four plants are bearing fruit, but they are not quite ripe yet.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKaQWSQJg6RijyHUOxYdq1D6ucxSdfyzBPaDNrS0A3CorL7X2BLiQnt4F067WacsWjXuhk_gR4AFp5t929pfh-saOIXxmm_TOIOZz4biUPHc0Yx7gn5XamttCPaRMCCLXxkAu5s-ZwqU/s400/IMG_2230.JPG) |
Almost ripe habanero. |
In the absence of ripe habanero, I took some other milder chilies. I had not so many of them either, but it had to make due.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOblgberVWQvxQssATFU6QXB6P05djhfUxH7IRMamZsA4ekzezxWE_N4GhwOwtYZa6AiwOEkXkEKrSN4SudWSQd2H5xCtnQOSyGuQQO2lquyaMZLswQJNW_aiayF2pfsal37Xvsjuu5Nk/s400/IMG_2223.JPG) |
Other chili |
I chopped the chili rough because that will dry it faster. The seeds were dried separately.
I put the oven on 50 degrees Celsius.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TzGrgrDfRCUzefzDm2HFaeE6mkiD6c-6xey-Defy0JCUAi0_-87ONYlMT3SCpwORRWtc4mlP8ilBoMVabprQKXTTkUE1hG8UIwV6PGc9CxpfkJt1P5ZETF8EA4VSdQU3fyjqTbGSZQs/s400/IMG_2226.JPG) |
Chopped chili without seeds. |
After a business day and a bit more in the oven, about 10 hours, the chili was dry, even if it looks the same as the last picture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjenFz2Y0W-4WXdc-iL9hAGqi1kstZraopFl7s173-BT5bOf1dc7g4wZ_tAN2R7w8OHzMtUd5zow_6rzHsPJ8epJ0kicTrCBN7btj9DWz9pkZec4QecxUM9zG2bZI47yVkAZzYVzyvUA/s400/IMG_2229.JPG) |
Dried chili. |
How large you want the pieces of chili to be is a matter of taste. This time I grinded them to a powder.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiOQUr01uZn7YaK8a9jaDgmT-rGRqKFFaHpFEAcawcTqDLf8u5ZGoKYZWEU9Jid8gBp0TS1DYwRONXAb6oMqYoMBpoO6Z9XzBZXSTP0YStTIKbne-qgFk1i3L7YTVYjarws7HGhcbkag/s400/IMG_2232.JPG) |
About to be crushed chili. |
This powder can be saved for some time. It can also be the base of a lot of other things.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KhnDQnyDoGEWHNuIY2Mev650ydrG69k5IvPBikqSuJgw4v1gHsP8p6BYPxYYcOuCMs-NUxS6ZWj62J7_Q1Hh_F1F5x0_PGWUj6a4hcMuvNzhs1pp0hxnq97psaL3V5JRTBnhxnPREOc/s400/IMG_2233.JPG) |
Chili powder. |
But since I did not get that much chili powder this time I used it all at once.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIREm9u370hJn5P_LItS0qv7LfWbHnpekweIGsu2-cU6JQenLxOYM0gZhdVwYIqu0DgP4fQiRJoo1r8VhICLSCmk8Ha0qXzarle-Iq40RLAxfUPuGNvB1iBjWt-R582_ejIGfQRTZcDyc/s400/IMG_2235.JPG) |
Chili oil. |
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