Carstens Blitz – Hell Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 liter oil, (rapeseed oil)
- 200 g chilli pepper (s), fresh (Thai, Birdseye, Habanero ..)
Print Recipe
Pin Recipe Instructions
- After straining your patience with my hell oil, I set about speeding up the production significantly. The type of chilli that you want to use is now completely free.
- For my experiments, however, I took the fresh Thai chilli from the Asia market, as I can be really sure that it is spicy.
- Mix the rapeseed oil and chillies very well in the blender and fill into large containers. Let it steep for 4 days and mix daily.
- Filter the whole mixture through a sieve with a double layer of kitchen paper.
- Unfortunately, that didn`t result in a completely clear oil for me, so I was forced to filter all the oil through a coffee filter again, but then it`s clear.
- I made both types, red and green chillies.
- Regarding the taste, I can say that the green chillies taste fresher and more aromatic on the tongue than the red ones.
- About the spiciness: I find both oils undiluted borderline between barely bearable and inedible. But everyone can dilute according to their own taste. In comparison, the Hell Oil is even hotter, but since the effort for the production is limited, I think that the Blitz Hell Oil is a perfectly acceptable compromise between patience and sharpness.
- If the oil is really too weak for you, you can drastically increase the amount of chilli.
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