Results of our chili oil test

September 8, 2011 | By | Comments (3)

If you read my post from a couple of weeks ago, you know that I made two chili oils in an attempt to see which was hotter. 

After 2 weeks of marinating, with a stir now and then, I tried them both today with some pita bread. 

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I’m a bit disappointed to say that the red oil is a tad bit hotter with a much deeper pepper flavor. It’s not that I was hoping for the green. I wasn’t. I just expected one, if not both, to be really, really hot. Like… run to put your face under the kitchen faucet hot. They taste good, and have a little heat, but neither is three-alarm hot. 

I’m disappointed. 

 

COMMENTS

  1. Maggie

    Now, I didn’t read as to which type of chilies were used, but may some Habanero or Piquin might help spice it up a bit….

    September 14, 2011 at 8:14 pm
  2. Paul

    I wonder if a little heat during the extraction process would help.

    September 8, 2011 at 4:06 pm
  3. Carly

    I wonder if roasting them beforehand might have made a different result?

    September 8, 2011 at 1:59 pm

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