Chili oil

Chili oilis acondimentmade fromvegetable oilthat has been infused withchili peppers.Different types of oil and hot peppers are used, and other components may also be included.It is commonly used inChinese cuisine, Mexico, Italy, and elsewhere. It is particularly popular inChinese cuisine, especiallywestern Chinesecuisines such asSichuan cuisine,Hunan cuisine,Guizhou cuisine, andShaanxi cuisinewhere it is used as an ingredient in cooked dishes as well as a condiment.It is sometimes used as adipformeatanddim sum. It is also employed in theKorean Chinesenoodle soupdishjjamppong.A closely related condiment in Chinese cuisine ischili crisp, which contains edible chunks of food and chilis in oil.
Chili oil is typically red in color. It is made from vegetable oil, oftensoybean oilorsesame oil, althougholive oilor other oils may be used.Other spices may be included such asSichuan pepper,garlic, orpaprika. Commercial preparations may include other kinds of oil, water, dried garlic,soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such asrapeseed,grapeseedor peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.
Chili oil is easy to prepare, and is also commercially available in glass jars or bottles.
Chili oil has various names in China and comes in many different types depending on the region. It is calledyóu pō là zǐ(油泼辣子, chili pepper splashed with oil) in Shaanxi province andlà yóu(辣油, spicy oil) orhóng yóu(紅油, red oil) inSichuan. Among those names the most popular one islà jiāo yóu(辣椒油, chili pepper oil).
In China, chili oil is prepared basically by pouring hot vegetable oil slowly on chili pepper powder or chopped chili pepper.Many other ingredients can be added alongside to enrich flavor such as Chinese black vinegar, minced garlic, dried shrimp, dried ginger skin, sesame seeds, sesame oil, Sichuan peppercorn, cinnamon, star anise and bay leaf.The popular chili oil brandLao Gan Mais based on chili oils fromGuizhou. There are also many condiments derived from chili oil, such as chili oil anddouchi(豆豉, fermented black soybeans).
TheJapanese variety of Chinesechili oil is known asrāyu(ラー油 or辣油), used in Japan as a cooking ingredient or as a condiment. It is typically a clear, chili-infusedsesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil.Other ingredients used may include soy oil, corn oil, driedaloe,ginger,guavaleaves,leekleaves,paprika, andturmeric.
A new type of product known astaberu rāyu(食べるラー油 or -辣油, literally, "rāyu for eating")was introduced in 2009 and is based on the Chinesechili crisp.It is less spicy-hot, and includes chunks of food such as fried garlic and fried onion in the oil.
The Italian variety of chili oil (olio di peperoncino) originates from the southern region ofCalabria.  It is often added to dishes, sauces, salads, or served with cheeses and antipasto.  This variety of chili oil uses olive oil as a base, and has a unique brine flavor.  Thepeperoncinois a popular food item in Calabria.
Mexico's version is calledsalsa machaand originates from the state ofVeracruz. It is variable in composition, consisting of either a neutral oil, likeavocado, orolive oil, sauteed garlic, and one or more of several different types of chiles, includingChile de Arbol,Chipotle, andGuajillo. Nuts and seeds such aspeanuts,sunflower,sesameand/orpumpkinare also added. Sometimes vinegar or sugar are added as well.
Portuguese chili oil is made by cold (refrigerated) infusion of dried red chili peppers inolive oilin a tightly capped bottle for one month.
Chili and pepper infused oils are used widely as a condiment inTurkish cuisine. Turkish dumplingmantıis served with chili infused oil poured over the garlic yogurt sauce.The oil is prepared with mixingchili paste(Turkish:biber salçası) and certain spices and herbs such asblack pepper, chili flakes or powder,dried mintandcumin.
Strained yogurtis also topped with sizzling oil infused with dried hot chili peppers. This dish is calledatomin Turkish and typically served as ameze.