3 ms·
I make a "Mediterranean" version of this with olive oil and I cut up some chilies and just let them soak. Completely different use case than an Asian chili oil
by anonu 3y ago
I make a "Mediterranean" version of this with olive oil and I cut up some chilies and just let them soak. Completely different use case than an Asian chili oil IMO... but a little bit easier to do as you don't need to heat the oil (and you probably wouldn't want to heat olive oil that much anyway).
- cinntaile 3y agoYou use it pretty much instantly then? Or do you take any other steps to prevent the botumism bacteria from thriving?
- anonu 3y agoYes, chilis should be dried out before you use them. For me its been shelf-stable outside for 2-3 months. Obviously, with botulism you would smell it right away if its off.
- loa_in_ 3y ago1) You can't smell botulism bacteria 2) Oils are notoriously shelf stable 3) Botulinum bacteria need oxygen deprived environment and relatively stable ~10°C to proliferate. 4) Botulinum bacteria spores must be present in the bottle