Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.
Today’s TSP Amazon Item of the day one of my favorite cooking ingredients, Thai Whole Dried Chiles by Asia-Trendy. First let me say I don’t even understand how they are able to provide these we free shipping at this price. These things ship right from Thailand, it is on the fricken package when you get it. This means you know you are getting the real thing.
Next they do bring some heat to the party but they are not a blow your brains out of your ears type of heat, just a nice warming heat that makes you know yea, that is a chile pepper in there! Lost of people use them re-hydrated in stir fry and the like, that way if you actually eat them whole they pack a big punch but if you just use them to flavor the dish again we are back to a nice warming heat.
You can also take them for a spin in your coffee grinder to make a pretty impressive chili powder, or cut it with some dehydrated garlic for a bit more mellow heat and a nice addition in flavor from the garlic.
Yet my favorite use and the entire reason I tracked these down years ago is my famous chile, garlic, pepper oil. My god this stuff makes the best chicken wings you will ever eat. Here is what you need and how you make it.
Jack’s Famous Chile Garlic Pepper Oil
- About 1-2 dozen dried chile peppers
- About a half a hand full (about 3 TBS) black pepper corns (Tellicherry is best)
- One whole garlic bulb or about 10 cloves
- 2 cups of peanut oil
Crumble the peppers into a sauce pan, add in the black pepper corns, peal the garlic cloves and throw them in whole. Add the 2 cups of oil and put on the stove, heat over low heat stirring often until you see the first signs of the peppers and garlic starting to fry. DO NOT FRY THEM, what I mean is when you see the first signs of bubbles forming, kill the heat. It is best to use a thermometer and heat to at least 275 degrees.
Set a towel on the counter and put the pot on it, cover it with a lid. Fold the towel around the pot to hold the heat in, let it sit for at least 2 hours until oil is cool. Now put everything into a blender, VitaMix, Nutri Ninja, what ever you have. Blend the crap out of it until everything is pulverized.
Now strain into a ball jar, it should make right about one pint of oil. This is great oil for cooking anything you want garlic and heat added to and again the heat really is not that intense, it is mostly incredible flavor. Trust me you can’t buy anything like this, most chile oil in stores and restaurants is crap, you have to make it yourself if you want something this good and fresh.
My favorite use is on chicken wings. Put your wings in a bowl and add enough to coat them all, toss them well to evenly coat. You can roast or gill them strait away or add on a dry rub of your choice, if you want my dry rub for this tune in to today’s episode of TSP which will be Episode 1908.
Remember you can always find all of our reviews at TspAz.com
P.S. – This stuff is one of those things that makes a great gift for people who like to cook. Put it in a nice bottle or jar, with nice label or what have you.
P.P.S. For best results while it can be left out for a time, store it in the fridge. There is no real risk of botulism if not refrigerated because even though we use moist garlic, by heating to 275 degrees we are 25 degrees above the temps needed to kill all botulism spores. Additionally almost anything you cook with it will have a surface temp above 250. But it will simply keep fresh longer in the fridge, so you know what to do!