June Reveals The Secret Behind Homemade Chili Oil | Delish

[@VanillaNukaCola]

June really hits the spot in terms of thoroughness, every other chef is like, "here, try my recipe", June is like "here is every single variation of this that I can think of, choose your poison".

[@ramencurry6672]

June is a genius.

[@buckeye5088]

She gives you a playground to explore and sets the parameters so you don't make common mistakes. We need more of this!!!

[@rturney6376]

Love 💗 June

[@MLFranklin]

Does this recipe capture the tingling taste bud sensation that szechuan chilis are famous for?

[@TheCatWitch63]

There’s a Mexican equivalent to the chili oil. It’s called Salsa Macha. It’s almost identical, but you use Chile de Árbol instead, and lots of it, because the chile is what’s important in this case, not the oil. You also can use seeds like sesame or “pepitas” (pumpkin seeds) and/or crushed peanuts to amp up the flavor. Addition: try the salsa Macha on fried eggs with runny yolks. It’s just plain delicious.

[@kristawheale8785]

What else is in it? Garlic?

[@dilettaluna]

Wow Dora, love the idea of using pepitas, thanks!

[@kayflip2233]

This is why Asians highly respect Mexican cooks - innovation, originality, spice, texture but interpreted in a totally different way.

[@abrilfranco6768]

I was about to say the same, love my salsa marcha with peanuts

[@jbyrd9118]

I bought this from a Mexican vendor, expecting a more straightforward chili flavor and was surprised by the smoky flavor but quickly grew to really enjoy it! I use it on almost anything! 🌶

[@On4Eudaimonia]

June has such a beautiful aura! I really enjoyed this video. She’s always so insightful with the cooking process, I love her tips, thoughts, creativity, and commentary. June’s passion for food and cooking always shines through.

[@claire9790]

I’m just thinking about how happy Aaron is going to be opening the fridge and seeing all the jars of chili oil sitting in the fridge for him! 🤣

[@legsnhipsnbawdy]

Aaron is going to think it's every holiday and his birthday happening at once.

[@luckygoldfish5331]

Although he will appreciate it, you know he will say it could be hotter 😂

[@joelroach416]

I love how June understands how all ingredients affect each other. She teaches you cooking, not just following a recipe. Love it.

[@MelissaThompson432]

It's not just cooking: it's a whole relationship with food. It's a philosophy.

[@ameenahatim]

I've been making chilli oil using chicken schmaltz ever since June did so in the budget eats episode and it's by far the greatest chilli oil I've ever had. I'm never going back!

[@LoungingPotato]

June truly brings so much magic to Delish. Could watch hours of her videos and just feel so...comforted? Relaxed? At ease? Idk how to explain it--I just love her energy

[@grapeskunk4003]

You should watch her YT livestreams on her channel “June like the month”. Very therapeutic!

[@whitneyvagts2579]

I know exactly what you mean but can't explain either.

[@ropro9817]

I literally just discovered this video and now I'm binge watching all of June's content on Delish. I love June! 🤠

[@Blafasel_Blafasel]

@@grapeskunk4003 Thank you !

[@MlleFunambuline]

I love that each time I have a question, June answers it in the next minutes. She is a tresure

[@makemesing714]

I can't believe you spent the whole day tasting chili oil for our benefit. That's dedication! Thanks!

[@larijobob]

I like to dip bread in this sauce or pour it over noodles: Chili oil, teriyaki sauce, rice/white vinegar, white pepper, ginger, green onion, lil sambal, and tiny bit sesame oil. Tangy and fragrant, and a lil sweet+spicy.

[@adriennej8730]

YES! I love all of these takes on chili oil. I've been making mine for a couple of years now based off of Mikey Chen's channel, but I love seeing more ideas to help the complexity of flavor. I will admit my last batch was a little burned and now I understand why. Powdered onion and garlic....had never used it before, but I was using what I had. Still ate it and lessson learned!

[@innatelyeden]

June is a national treasure.

[@davidwilliams3504]

June love this channel. I make my own chili oils. My son and I just about eat chili oil on everything we eat. I like to put a bit on my vanilla ice cream every now and then. Don't knock it people til you try it. I'm a chili head anyway. Thanks for a great video.

[@hipqtpi]

June is my all time favorite foodie! I enjoy her videos so much.

[@paulsomething8]

Salt does not dissolve into oil. If you want a more consistent seasoning add this step prior to June's great tips. Salt your fresh chillies or add super salty brine solution to your dry mix. Spread them out on an a lined oven tray and dehydrate the excess water in a very low oven (well under boiling temps, like around 70C or 160F). This will deposit salt uniformly inside your chilli/ingredients ready to make the oil. Disclaimer: Important to dehydrate the wetness created by presalting. Especially if using oil pour method. Get those dry ingredients fully dry again before adding hot oil or it may spit hot oil at you.

[@tailboat]

i just shake my oil before use to distribute the salt

[@paulsomething8]

@@tailboat Simple and true! ...but once you have tried it the unnecessarily and annoyingly longer way, it's hard to go back. 🤣

[@ladyfame1430]

I think you just let out a secret because when I eat the store-bought chili oil when I bite into the chili I can taste the salt but the oil does not have that much salt. I think they use your method and it makes it quite addicting and really want you to gobble up the chili Because that bit of saltiness helps with the heat it’s like a match made in heaven your cooking tip is definitely a gem. Thank you so much.! However, I do think that may be the MSG that they put in there does mix with the oil a little bit because when I’m desperate and I’m down to my last bit of oil, I don’t have to add salt but I definitely don’t get that nice salty crispy flavor that the chili gives me the oil is more dull. Thank you again.

[@donnawynn9143]

I want to try that before I dehydrate my Cayenne's next season. Do you believe that a salt brine or MSG salt brine would elevate more please?

[@CindyPak]

Thanks for the tip!!

[@SnakeandTheCrown]

Now I'm super inspired to make chili oil with the huge jar of birds eye chilis I have dried in my cabinet... thanks June!!

[@aleenaprasannan2146]

Indian version of chilli oil is called Thadka, but with whole dried chilli or just breaking the chilli in half. We splatter mustard seeds, chilli and curry leaves. Chopped green chillies are also used paired with cumin. Fenugreek is also added for some recipes.

[@maggiefraser8153]

I'm completely infatuated with chili oil. I bought it for the first time last week from my local Asian market, super excited to try it! There are so many kinds, with soy beans, peanuts, sesame seeds ... I'm looking forward to making my own now too. Thanks June!

[@Sourpusscandy]

Thanks for using a thermometer! So many people giving instructions miss that.

[@RogerSmith83]

I cant wait until the end of the growing season to make my chili oil. You gave me such great hints. Last year I did a Chili, garlic batch and it was slightly burnt. This year with your hints I plan on Garlic, Onion, Ginger and sesame seeds....cant lose!

[@bookgrl]

"Just painfully delicious" My heart broke for June but also - what a fabulous line!

[@teniaosayande6355]

June you are just freaking awesome!!! Thanks for all your vids. Delish owes you big time bucks for all you've done.

[@tailboat]

The only thing to note is that fresh garlic left in oil has the risk of growing botulism, this can be avoided by cooking the garlic in the oil and then removing it before pouring over the other ingredients.

[@rockpooladmirer]

thank you for this!

[@LiloUkulele]

love love love your channel....as a crunchy condiment I will fry dried arbol chilies to the point they turn black, pull them out and dip them in salt. perfect with a sammy or burrito, not the depth of flavor of chili oil but crunchy, hot and salty...quick and easy...thankx again💕

[@camila5031]

Such a complete video! I would name it "the only chili oil video you'll need to see!"💗💗

[@rodaxel7165]

1 cup of rice 2 slices of Crispy Spam Kimchi 1 egg with a runny yolk and crispy edges Chilly oil poured over the top or on the side.

[@ajoliver74]

Love chili oil! Just found your video and love it! I’ve always towed the star anise, cinnamon, and pepper corns before adding the oil. Then straining it all over a jar of chili flakes. I like in north west Texas so usually only have normal red chili flakes. Which has always been fine for me. Recently, I’ve aged onions, garlic, and ginger for the crispy bits and extra flavor. Didn’t even know there was a “chili crisp” until about 6 months ago. 😱 The combinations of flavors and different chilis are so much fun. Toasted sesame seeds is a new one for me that I love! Im personally not a fan of nuts in my food, unless it’s a jar of nuts. Wow….getting away from myself. Thank you for a great video and even more ideas. Definitely going to have to try some cumin. Tex Max is what I grew up on and love the flavor, so can’t wait to try powder after it’s cooled and or toasting the seeds and using it whole. Just amazing that something that sounds so simple has has endless variety on what one can do with a recipe.

[@MariaMales-k6b]

June, you are the perfect host, the perfect KZbinr, generous with your knowledge, your ideas etc. Your video is one of the very few ones I did not speed watch. Thank you so much for your integrity 🌶️🌶️🌶️Maria 🇬🇧

[@pampoovey6722]

I see June, I click and virtual hug. Love this, love you. I definitely know what I'm experimenting with this weekend.

[@terrywong7879]

June, I just watch you a second time and your expressions and spunkiness are just delightful. Besides us old guys forget what we see 10 minutes ago so we have to see it again.

[@ropro9817]

June: You need your own channel! I clicked on Delish only to find that you're not even featured in half of the videos... 😭 Hurry up and start your own channel! Trust me, you will be a KZbin star soon!

[@elilivizfan]

she has one. junelikethemonth

[@ropro9817]

@@elilivizfan 😲

[@kimxgree]

Thank you for the detailed and informative video June! My palate is a bit too wimpy for chili oil but I appreciate all of the information on the ingredients and technique used!

[@catpawrosales4265]

You could try make it with chili Ancho, which is the dried form of chili Poblano. It is a mild, earthy, smokey flavor. Leave out the seeds (that are hard), add your other ingredients of choice, and voila!

[@kennedyfry9345]

More June videos!! I love her so much!!

[@screamkandi]

I add a little fish sauce, soy sauce, vinegar, and sugar to my chili oil. it's more of Thai-ish chili oil (no ginger, just crushed Thai chili, garlic, and sesame)

[@ishani5290]

Great explanation of chilli oil and the recipes. Thank you very much . 🌏🙏🌞❤️💯🏆👍👍👍

[@hermandegala9717]

His has to be the best video I have seen on chili oil. She explains not only how but why giving you a way to create your owvn.

[@mmkayymm]

June, you are a 💎💎💎. You definitely answer questions I have in every episode you do. Thank you so much 💕💕💕

[@deedee2874]

June has the cleanest stove I have ever seen its always sparkling clean even the dials 🤣

[@caitb94]

this was so fantastically helpful in figuring out where to start. thank you!!!!!

[@dawnchristine1438]

I love watching your videos. So informative. Thanks.

[@masonbonnevie1062]

Thanks very much for this excellent video. Simply just love how it was presented.❤

[@dannyyydiamond]

cant rlly have spicy food but watched because june 🙌🏻💗🌟✨

[@hannakinn]

Yippee it's June in May!!!!

[@smievil]

16:40 sounds really nice

[@bob-rogers]

I made some with dry Thai chilis. It's crazy hot. I started out with onion, ginger, and garlic and anise in cold oil and poached it at about 250F for maybe 20 minutes to extract the flavors, and then removed those things and heated it up a bit (maybe to 325F) before adding the chilis.

[@willhandy5345]

Thank you! I’m about to make my first batch of chili oil, and you’ve clarified a number of mysteries. I’m excited to get to it!

[@threengcircus]

Very thoughtful and thorough! My favorite variation of chili crisp involves different Chiles for a complex profile and color. I like your technique of 'cooking' the oil for maximum flavor!

[@iermanicus]

Not many people nowadays talks about listening your cooking. You are wise cook 🎉

[@mikejackson5333]

Thank you June!!!

[@bonniehuan1329]

Hi June,i just found your channel and fall in love with your chilli oil recipe..yumm,thank you for sharing.stay safe!

[@cynthiaschupp1864]

june is the best... i always watch her episodes... perfection...

[@aimeehodgin6359]

I love Chili oil! It zings so many things in a positive way!! June, I have been watching you through the pandemic & love your zest & pizzazz! :) Have an awesome week!!!

[@HiltonT69]

Yum. Awesome work. And thanks for taking one for the team...

[@brianbuch1]

Mexicans have a word for that feeling at 8:40. "Enchilarse" It means literally in English, "to chili oneself". Thank you for taking the hit for science.

[@Gingerbit-bk3df]

Thanks for taking the heat for us.

[@nicolebrown1986]

June is awesome!!

[@safeman33]

"Just Painfully Delicious" has to be the best ad line of all time

[@staceymac9016]

Girl! Chicken schmaltz?? Respect. ✊🏼✊🏼Firstly for using that term (near and dear to my heart) and secondly, for using it in chili crisp.

[@pamarob]

Thanks, June! These recipes are easier than I imagined they'd be. I might give them a try.

[@teacupofcents]

June/budget eats is the only delish thiing I can get into. Dont eat at restaurants, Rarely make others' recipes. I tend to use recipes for inspiration, rather than instruction, and budget eats works for that.

[@patriziana4243]

Omg!! I laughed so hard June you are the best! I’m making chili oil tomorrow 🤤

[@randyo6019]

June is such a creative beautiful person! I love chili oil on almost about everything. So delicious. Thx june

[@CampMore99]

This is so enjoyable to watch! Thank you.

[@seanfraser9162]

This is awesome. June is a wonderful presenter. NIce work.

[@anthonynagle]

Brilliant as usual, absolutely love your videos, you're a natural !

[@dewitubeX1]

awesome instructions with hints of humor. thank you hun

[@althenya]

This was so inspiring! I'm making a list of things I'll need as I watch. I'm so excited to try and make something new! Thank you June!

[@melg1621]

This is the first video of yours I saw. Very informative. I'm kind of a heat whimp so I've made my own chili oil just putting room temp sesame oil with whole dry chili's in a jar. But I will probably branch out since these look delicious.

[@freshfromthecoven13]

June is the best creator you ever had and lost

[@karenamanda1958]

Great to see you, June!!

[@a.christianhansen6115]

I can't wait to make the different kinds of chili oil that you made and you are very very good teacher and you are very thorough and very intense the way you describe the taste and the different flavors to make it with you're amazing

[@donnawynn9143]

Thank you June & thank your poor dear mouth 😮I'm very glad I found your video on this. Looking forward to looking more up!!

[@smievil]

2:20 i used a fair amount of oil in a pan some days ago, and when i put some fresh meat on it, it started sizzling like crazy but calmed down after a little while, i guess the meat just happened to have a bit more moisture than i'm used to or maybe that stove just heated up far faster than what i'm used too.

[@ppw8716]

Thank you for an in depth presentation. I’ll try it.

[@carriemalizia6590]

Love your videos the best and your videos are the only part of Delish I watch! Love the chili oil how about garlic oil ? What other flavored oils could we make?

[@terrywong7879]

Nice pointers on variations, thank you.

[@theresafinn4257]

Wonderful!

[@joanneschell8324]

Thank you!!!! You answered all my questions about chili oil!!!

[@straifaces]

Trying this now with some allspice fresh garlic, dried onion and basil. Shame I recently ran out of ginger.

[@YaYaPaBla]

I’ve mixed garlic chili crisp into my plain bean dip.😋

[@saadsarnaik]

Wow this was a very comprehensive video. Thanks!

[@ront2906]

Lover her little "Coo!" in the beginning!

[@2close2themoon]

Would love to know how to get the garlic perfectly toasty and crispy like the stuff I pay $9 for for a small jar I can eat in one sitting though I am trying to be a better person and make it last at least 3-4 days.

[@pppppppppp5332]

Did it! Turned out great! I like spice and wow this is SPICY. Now to make something and use it

[@nancyjasso8057]

Thank you i found a chili oil at Wal-Mart it was good. It was crushy one it was good. Thank you Nancy from Wyoming

[@jamesfox4261]

All of my love. Very thorough. 🎉

[@karnniescrubz]

Fun fact, Most "Crushed red chili flakes" bought in the store are typically Dried and crushed "mexican" chilis

[@CreatorInTrng]

MSG! The King (or in this case, Queen) of flavor! (I know, not original. Sorry, Uncle Roger.) But, I have to admit, I've begun sparingly to add MSG to various dishes. And, like the right amount of salt, can really make a dish pop. "Eat responsibly". Love it. So much packed into this session! Ideas, how to adapt, adjust, etc. Now subscribed!

[@joebaumgart1146]

See, I like the flavor of the Hunan style, but I needed more heat so I reworked an old neighbors recipe with my own spin. I use a dash of minced Carolina Reaper and Ghost Chilie's.

[@maryreynolds5310]

June, your the best!

[@charleymasubed2510]

Wow.. that's a lot a version of a crisp chili oil.. thanks for this video, cannot wait to try it out..👍👍👍👍👍

[@joebaumgart1146]

I actually enjoy the flavor of sesame with my chili oil. I mix it with Vegetable oil.

[@kirkcash5792]

Im impressed thank you for your knowledge..

[@RainSunCombo]

Very informative. Thank you!

[@MotoM0nk]

Add smoked paprika to warm (not hot) oil to intensify red color...

[@jazziered142]

I just like the stuff I get at my local Chinese restaurant. I've bought the over counter stuff, it's just not the same.

[@sandrapereda1764]

YES!!! thank you 😁👍💯

[@tink1964]

What a great video

[@kittykahzay9368]

Needed chili oil for a recipe. Wow what timing. I will try making my own.

[@robinc7669]

June: "... and now we'll try out the chili oil ... ahhh! hot but not too bad... AAhhhhh ... AAAHHH!!! YAARROOOO!!!" (Glug of milk being poured down throat.) 😄😄😄