Oh, I slipped in a foto of some red snapper we bought from a chico on the side of the road. We got 8.5 lb snapper today for 2.65 per lb. Thats one of the benefits of living in Central America. The chili oil may or may not be a benefit. We will see.
Ok, Bercy tasted the chili oil. We added another teaspoon of salt. Plus 2 tablespoons more of yellow sugar. That was a couple of hours ago. Its 1 am. I tasted it again. Its hotter than Hades right now and does not need more salt. However, I still could not taste any sweetness. I will have Bercy taste it again tomorrow to see if it needs more sweetness. Its a fairly big jar. Probably at least 24 oz. It probably does need more sweetness. The oil is not the best tasting in the sauce. The suggestion was probably correct that it needs a better quality oil base to be real tasty. The sugar should cover that over. If you have ever tasted Asian chili oil it is usually very sweet and hot. I assume now that the reason is because of the taste of the soya oil. Probably end up putting another 2 tablespoons of sugar in tomorrow. Remember, I have not seen a real recipe. I am winging this totally. I got the hot part down. Its hugely hot and spicy. Not as hot as the Bhut Jalokia sauce I bought at the Asian store. But, super hot never-the-less.
Glen, I wonder if that fellow was pulling your leg. Years ago I used to take a few drops of grapeseed oil a day, for my digestive system, as I had an ongoing battle with typhoid. Grapeseed oil is the bitterest oil I've ever tasted!
Oh I just love all that color. Makes me eager for the next garden season. It's good that you're experimenting with flavors. I really makes us feel rich when we have unique high quality nutritious foods. I might try a new spice combo and not like it, but find a portion about it that would work very well into a different combo. It's all good. Any waste hits the compost, so it's no loss to me.
I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do.
George, the folks on the Chili Pepper forum are very serious folks. He was also one of the admin guys. So, I doubt he was kidding. I have never even seen grapeseed oil. Its bitter? Another poster provided a chart of different oils which was quite useful as well. I probably should steal it and post it here. It shows the different oils, with freezing temps and smoke points and also notes whether the oil is neutral in flavor or not. I think the chart noted that grapeseed oil was neutral in flavor. I absolutely agree with him that using the right oil is probably very important. Soya oil would be used probably more for cost saving than anything else. I will be able to give a better opinion on the taste of this recipe after trying it on different foods for awhile but if I ever make this recipe again I will be using a different oil.
I am glad you enjoyed it. If I get any super hot Purple Thunder seed in the mail(or any pepper seed for that matter), I plan to do this same experiment in the future using the SuperHot pepper's. That was the purpose of this experiment. By the way, I had some of the Bhut Jalokia chili oil for lunch with fish. Gives me a sweaty forehead just thinking about it. My opinion is that this product would be the best served with soup, or stew. Or, chili. Or, you could smear a dab of it on a pork chop or on BBQ. Another idea is to mix a little of it in some BBQ sauce. Or, use it in marinades where you are seeking some heat. Chicken wings for example. Use some of the chili oil in the chicken wing marinade. Marinade the chicken wings or chicken thighs or legs all night in fridge in this marinade. BBQ the next day. I love spicey BBQ. This Chili oil would be great in Jerk seasoning as well. Jerk seasoning is a marinade sauce for chicken or Pork. There are many different idea's we could come up with for using this chili oil.
Today I had pan fried pork tenderloin for lunch. I took that opportunity to try the experimental Chili oil by dabbing some of it on the pork. It was good. The chili oil also has 10 cloves of garlic in it so it adds a real garlic zest to the heat. Very spicey although not much sweetness detected even though there is about 5 tablespoons of yellow sugar in the recipe. The hot peppers over-power the recipe and hide the fact that the soya oil is not very good tasting. A very good table condiment that would best be offered in a very small container on the table so adventurous souls could see it and try it if they dare. I am guessing that my recipe is half or less than half the heat of the commercial chili Bhut Jalokia product but it is never the less very hot. Plenty hot and spicey enough for me. I like the Bhut Jalokia as well but you definitely use less of it. I recommend this recipe to all chili heads except that maybe you might like to use a different oil base.