Homemade Chili Oil
Posted 24 April 2012 - 08:41 PM
...I heard that chillies were one of those things like garlic that are a great carrier of botulism spores. And as we've discussed before, you'd have to pressure can to get the chillies themselves up to high enough heat to destroy these (have I got the science right here?). So, please be careful people. Treating the chillies with acid before putting them in the oil (the oil makes an anaerobic environment that is perfect for botulism spores to get going) sounds like a good idea. When I make chilli pickle (Desi style - lots of oil), I heat the chillies up in lemon juice first. I think commercial products of many kinds often have citric acid in them to create an acidic envrionment.
I am also sure that I recall there are some places where bottles of chilli oil on the table are not allowed, for health reasons related to botulism. I may have this completely wrong though.
Posted 27 April 2012 - 10:44 AM
It was very successful. Hotter than needed and fairly quick. (I gave it two days).
I think now I will try extracting the capsaicin from the alcohol into oil just to see if I can.
I should be able to, since I can evaporate off the ethanol, and the capsaicin, being lipophilic, should then move into oil instead of staying in the leftover water fraction.