How To Made Szechuan Hot Chili Sauce and Chili Oil

[@rhondamiller4362]

I love this hot chili oil when I get hot and sour soup from a chinese resturant. I always get 3 lil cups of it. this.soup is awesome for cold weather and it does keep me from getting that nasty cold or if I feel a cold coming on. thank you

[@Nyiddle]

Nice recipe, I have a jar of stuff that looks exactly like this. I ate so much of it at one point that now the flavor is kinda meh, but I should try making it on my own. You wouldn't happen to have a good recipe for a homemade sriracha style sauce, would you?

[@Abeede32]

Hi Tam, can I add fresh aromatic scotch bonnet pepper or it has to be dried (I have never seen the dried ones) for the recipe?

[@QuabmasM]

I was just asking this the other day but I forgot to look on KZbin! Thank you...perfect timing!

[@Trinii1]

Great, yet simple recipe. Thank you Chef 👍

[@scottanderson951]

looks beautiful Chef Tom.

[@NickE-db7gw]

thanks for sharing. very simple and very easy. happy. happy

[@shoshoazim9377]

Instead of putting in side water overnight can I use fresh paper plzz reply

[@christianmurray3579]

how long can you keep it? is it kept in the fridge. thanks

[@tren7544]

Christian Murray I've kept mine for a month without it spoiling. Just make sure you cook it at +250f/120c for 30 minutes and refrigerate it to minimize risk of botulism.

[@sulaco33]

Why do you soak the chillies before grinding them? Wouldn't it be enough to just grind the dried chillies and put them into the oil afterwards?

[@taryn4080]

yaaa me dont get it either

[@TickTockScott]

or just buy tonnes of dried chilli.

[@williamdrake6711]

sulaco33 no you want to let it soak and rehydrate that way in food processor it has some liquid trapped in the chilis, that way it shreds and pulverizes... if they are dry pods and you put in processor it will break it apart and turn it into a powder...

[@Bactchan]

Practically: If you don't rehydrate before grinding not only will the ingredients not combine like you want, but the aerosolized chili dust will effectively mace you when you open the grinder. Have fun with that. Chef Tom even says you might get a little sneezy even working with the wet stuff.

[@plateculture4546]

This looks amazing!

[@kayj4657]

I love chili oil, thank you for the recipe

[@batukhan6406]

I use Szechuan peppercorns too

[@shoshoazim9377]

Thxxx amazing thxxx wonderful excellent

[@hajrapatel7410]

on veggi hakka noodles and chilli chicken with the hot aND sour soup!?If you don't mind?

[@hajrapatel7410]

hey there,I have a request if you can make a vid on veg hakka

[@brightdiet675]

The title proves that you're real chinese.

[@LudeandLude]

At my favorite dim sum place, their hot chili oil has a sweetness to it with a very subtle burn at the very end. How can I achieve this when making it at home?

[@MementoMori1001]

LudeandLude easy. add sweetener and burn some chili thru frying, but just a little. adjust to suit your taste

[@LudeandLude]

Thanks for the tip!

[@galacticsongbird]

Okay, so I poured in enough oil for the oil to submerge the peppers, but everything began to overcook. I did all the previous steps correctly and used canola oil with the stove on 3. What went wrong here?

[@fortunecooking]

try very low heat...

[@keogamer1240]

yess neww video

[@aprilcox871]

I noticed that you didn't use Szechuan peppercorns...

[@TomasuHachi]

How long does it usually last before it goes bad? few months?

[@fortunecooking]

TomasuHachi if you keep in the refrigerator....last longer...

[@TomasuHachi]

***** yeah thanks. But it didnt answer my question.

[@fastpitch1692]

it last for a wary wong wong time

[@scoville24]

TomasuHachi lol don’t you fucking hate those kind of you tubers that as we your question but it doesn’t correspond at all and then they don’t even wanna reply back like wtf??

[@Mijonju]

9 more seasons MORTY!! wubba lubba dub dub

[@fastpitch1692]

fuck yeah

[@BS-hk9wy]

Hours?

[@terryb3388]

PLASTIC BAD ... GLASS GOOD

[@bevygreen5850]

make ur popcorn with it.......loves!!!!

[@TickTockScott]

Hi Constance I have been putting Peri peri sauce on my popcorn, Now I will try this...I'm hooked to Chef Tom...he's adorable....x

[@GQPapaDoc]

I recently started dipping my popcorn in ranch dressing 🍿👌🏽

[@mehmetedex]

its actually "oil with chili" not "chili oil"

[@eannharris5786]

2nd

[@Kalahridudex]

I WANT MY SZECHUAN SAUCE MORTY WUBBA LUBBA DUB DUBB

[@grandpasbreathband]

1st

[@keogamer1240]

157th

[@DonCuevas06]

Two to eight hours cooking time seem excessive!

[@KukLinSky]

this is nit a hows made video, this is how to make chilli oil for myself video, dislike cos measurement etc.

[@piloolip7782]

TOO MUCH OIL!!! clogged heart lol. you aint for to be a chef. vegetable oil aint healthy