Concur. I have some brand in the fridge I keep forgetting about. It wasn't too shabby at first, but it can get overpowering quickly. Same result if I make it - thin walled peppers are simply not made to be fried up, in my opinion. That said, I'm continually disappointed with any chili oils, even ones I make.
When I want hot gumbo, ramen or pho, I simply use my own pepper sauce, pepper mash, or pulverized chile powder mixed with some msg and call it a win.
Concur. I have some brand in the fridge I keep forgetting about. It wasn't too shabby at first, but it can get overpowering quickly. Same result if I make it - thin walled peppers are simply not made to be fried up, in my opinion. That said, I'm continually disappointed with any chili oils, even ones I make.
When I want hot gumbo, ramen or pho, I simply use my own pepper sauce, pepper mash, or pulverized chile powder mixed with some msg and call it a win.
Exactly. Even just adding raw peppers to the dish does more for the flavor profile than an oil can.
Exactly. Even just adding raw peppers to the dish does more for the flavor profile than an oil can.
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