Why you should make Sergio Herman’s chili oil right away
For pasta, pizza, soup or to fry your egg in: a bottle of chili oil is indispensable in the kitchen. Everyone should have a bottle at home, because it makes practically every dish genuinely tastier. Especially when you make the chili oil yourself à la star chef Sergio Herman.
When using chili peppers, it can sometimes be difficult to estimate how hot a pepper is. With chili oil, on the other hand, you immediately know how hot it is after tasting it once and therefore how much you should use for your perfect level of spiciness. Handy!
The right oil
Besides chili oil, there are of course many more types of oil you can make at home and then keep for months (if they haven’t run out by then, because a bottle like that doesn’t last long in my house). When making your own oil, it’s important to know which oil works best for your flavouring. For Mediterranean flavours such as lemon oil or basil oil, olive oil is best, while for this Asian chili oil or spring onion oil, a neutral oil such as sunflower, peanut or rice oil works better. For this chili oil based on Sergio Herman’s recipe, use olive oil.
A tip from the star chef
And one more tip from the master himself: ‘Would you like to have the texture of the chili pepper as well as the flavour? Remove the seeds from a fresh chili pepper (they provide the heat), finely chop it and add that combination with a few drops of oil to your dish.’
How to make Sergio Herman’s ultimate chili oil
- Put the small chili peppers, dried chili peppers and chili flakes in a pan. Cut the unpeeled garlic cloves in half and add them to the peppers. Add the olive oil and heat everything for approximately 5 minutes so the flavours can blend nicely.
- Strain the oil. Put the small chili peppers, dried chili peppers, chili flakes and garlic clove in a bottle. Add the warm oil and leave to infuse for at least one night. The longer the oil sits, the better it becomes.
Title: Just Cook It
Author: Sergio Herman
Price: €33,99
Publisher: Carrera Culinair
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