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".
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
I miss seeing June on the channel. She's the only person on here that I actually watch. No one can beat the energy and authenticity. Delish bosses definitely don't appreciate what they have. Without the people like her, they are literally nothing.
It takes time to prepare, shoot and edit. June also had some time off after her mother passed away. Furthermore, Delish is not just a video channel, but a magazine. All of June's work is not in videos. (She has her own channel too. It's usually more vlogs, not edited instructions.)
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.
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.
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! 🌶
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!
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!
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.
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.
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.
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.
Thank you for this. We grow our own chillis (ones without heat but fantastic flavour). We normally only make sweet chilli sauce but will have a go and chilli crisp now. Thank you again. Nice to see you back doing short clips 😊
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.
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!
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!
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💕
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.
Informative and fun as always, another great job June! I've been making chili crisp for a while now, but this video gave me the inspiration to experiment even more!
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!
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!
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.
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.
June, you are the perfect host, the perfect RUclipsr, 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 🇬🇧
So I like some spice in my life but can not handle too much. I had pulled out some green hatch chili (which can be surprising spicy for me) from my freezer to try and clean out it out with no real purpose when I saw this video. OMG this may be my new favorite. I added the sesames, ginger, cumin and MSG. Flavor amazing. I may be eating it by the spoonful and on butter bread because it is amazing. Next time I’m going for the peanuts. Thank you for this inspiration. You are amazing.
If getting a red color is important to you, you can add paprika (when the oil is cooler). It doesn't add any extra heat, but I like the contrast of red oil against things like tofu or rice for some reason.
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!
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)
I had no idea you could make your own chilli oil! I live in Japan now and I've been trying to find the Chinese version, but can't. I made some just now and I think my husband will be really happy. Thanks!!!!
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.
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 RUclips star soon!
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!!!
Go to Sichuan in fall to see the process in bulk happening, it often starts off with a truckload of chilis dropped off out front of your favorite noodle shop.
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.
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".
June is a genius.
She gives you a playground to explore and sets the parameters so you don't make common mistakes. We need more of this!!!
Love 💗 June
Does this recipe capture the tingling taste bud sensation that szechuan chilis are famous for?
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
You should watch her YT livestreams on her channel “June like the month”. Very therapeutic!
I know exactly what you mean but can't explain either.
I literally just discovered this video and now I'm binge watching all of June's content on Delish. I love June! 🤠
@@grapeskunk4003 Thank you !
I miss seeing June on the channel. She's the only person on here that I actually watch. No one can beat the energy and authenticity. Delish bosses definitely don't appreciate what they have. Without the people like her, they are literally nothing.
Well it's up to her to leave...
Thanks for the input 👍🏻
It takes time to prepare, shoot and edit. June also had some time off after her mother passed away. Furthermore, Delish is not just a video channel, but a magazine. All of June's work is not in videos. (She has her own channel too. It's usually more vlogs, not edited instructions.)
That’s literally not true 😂
They have SO much content.
Her videos are amazing though
her live streams and videos on her personal account make up for the lack of content here
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.
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.
What else is in it? Garlic?
Wow Dora, love the idea of using pepitas, thanks!
This is why Asians highly respect Mexican cooks - innovation, originality, spice, texture but interpreted in a totally different way.
I was about to say the same, love my salsa marcha with peanuts
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! 🌶
I love how June understands how all ingredients affect each other. She teaches you cooking, not just following a recipe. Love it.
It's not just cooking: it's a whole relationship with food. It's a philosophy.
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! 🤣
Aaron is going to think it's every holiday and his birthday happening at once.
Although he will appreciate it, you know he will say it could be hotter 😂
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!
Another tip to avoid burning is to coat the dry chili mix with just a touch of raw oil to add a slight buffer when adding in the hot oil!
I love that each time I have a question, June answers it in the next minutes. She is a tresure
I can't believe you spent the whole day tasting chili oil for our benefit.
That's dedication!
Thanks!
Love June. She explains things so well. Her beautiful personality just shines.
❤
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!
You can feel June is an amazing, compassionate person with a kind heart. June is at the top of my would love to meet people 💕 💚☘️
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.
June is my all time favorite foodie! I enjoy her videos so much.
June is a national treasure.
Thank you for all the great info. You give such clear and non scary instructions. Love your show!
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.
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.
i just shake my oil before use to distribute the salt
@@tailboat Simple and true! ...but once you have tried it the unnecessarily and annoyingly longer way, it's hard to go back. 🤣
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.
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?
Thanks for the tip!!
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!!
Thank you for this. We grow our own chillis (ones without heat but fantastic flavour). We normally only make sweet chilli sauce but will have a go and chilli crisp now. Thank you again. Nice to see you back doing short clips 😊
I needed you in my life, June. You have completely changed my attitude toward food....
My only complaint is the video is only 17 minutes!! I need at least an hour of June!!!! I’ll just go to her channel!!!😄😄
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.
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!
June you are just freaking awesome!!! Thanks for all your vids. Delish owes you big time bucks for all you've done.
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!
Thanks for using a thermometer! So many people giving instructions miss that.
Thanks for not overcomplicating things. Nice presentation and narrative.
Finally, first video I’ve come across that gives enough helpful info on making your own! Thank you!!
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💕
"Just painfully delicious" My heart broke for June but also - what a fabulous line!
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.
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.
Whoa, chili crisp on buttered bread??? That's allowed?? 🤯 Sounds like my new favorite snack!
Also, chili oil on vanilla ice cream 🤯
@@teresarr07 😲 Trying that this weekend, thanks! 🤠
@@ropro9817 I like crispy chilli in a cheese sandwich, similar to butter I think, the smooth dairy complements the chilli nicely.
Such a complete video! I would name it "the only chili oil video you'll need to see!"💗💗
Informative and fun as always, another great job June! I've been making chili crisp for a while now, but this video gave me the inspiration to experiment even more!
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!
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!
Great job June! Can’t wait to make this!👍🏻🔥🔥🔥
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.
thank you for this!
I love toast w butter, crunchy peanut butter and chili oil.....oh man! June is the best at what she does!
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.
June your the reason I subscribe to Delish. Your amazing.
Love Julia as well
I see June, I click and virtual hug. Love this, love you. I definitely know what I'm experimenting with this weekend.
June, you are the perfect host, the perfect RUclipsr, 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 🇬🇧
What an awesome presentation, thanks June
So I like some spice in my life but can not handle too much. I had pulled out some green hatch chili (which can be surprising spicy for me) from my freezer to try and clean out it out with no real purpose when I saw this video. OMG this may be my new favorite. I added the sesames, ginger, cumin and MSG. Flavor amazing. I may be eating it by the spoonful and on butter bread because it is amazing. Next time I’m going for the peanuts. Thank you for this inspiration. You are amazing.
More June videos!! I love her so much!!
I just LOVE June! 🤗🤗❤❤
Thanks very much for this excellent video. Simply just love how it was presented.❤
June, you are a 💎💎💎. You definitely answer questions I have in every episode you do. Thank you so much 💕💕💕
I love watching your videos. So informative. Thanks.
Hi, June! Glad to see u back🥰
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.
this was so fantastically helpful in figuring out where to start. thank you!!!!!
June has the cleanest stove I have ever seen its always sparkling clean even the dials 🤣
Great explanation of chilli oil and the recipes. Thank you very much . 🌏🙏🌞❤️💯🏆👍👍👍
If getting a red color is important to you, you can add paprika (when the oil is cooler). It doesn't add any extra heat, but I like the contrast of red oil against things like tofu or rice for some reason.
Yess, for some reason it makes me think it tastes more delicious if it’s brightly colored!
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!
Still only here for June. I hope they pay her well because she carries the channel.
Thank you June!!!
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)
What a great way to use up last year's dehydrated chili's! Amazing video as usual!
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!
I had no idea you could make your own chilli oil! I live in Japan now and I've been trying to find the Chinese version, but can't. I made some just now and I think my husband will be really happy. Thanks!!!!
Yippee it's June in May!!!!
Reactions are priceless.. pure dedication.
Thanks, June! These recipes are easier than I imagined they'd be. I might give them a try.
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.
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 RUclips star soon!
she has one. junelikethemonth
@@elilivizfan 😲
This is so enjoyable to watch! Thank you.
My nontraditional fav is part lard part rice bran oil with guajillos, Mexican oregano, peanuts, garlic, onions, salt, and msg.
Hi June,i just found your channel and fall in love with your chilli oil recipe..yumm,thank you for sharing.stay safe!
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!!!
16:40 sounds really nice
Yum. Awesome work. And thanks for taking one for the team...
Brilliant as usual, absolutely love your videos, you're a natural !
"Just Painfully Delicious" has to be the best ad line of all time
cant rlly have spicy food but watched because june 🙌🏻💗🌟✨
Go to Sichuan in fall to see the process in bulk happening, it often starts off with a truckload of chilis dropped off out front of your favorite noodle shop.
why do you always give me exactly what i want to see to the T- this is the video i was looking for- and who else but my favorite to present it. 🙏🏽🥳🥳
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.
New June video, let's goooooo 🏃♀️
What if June goes to a farm, meets alpacas, and she gets seasonal farm fresh ingredients?
june is the best... i always watch her episodes... perfection...
june is so delightful i’d love for her and sohla to be friends and make a video together
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!
Gojujang flake makes the oil really ruby red too😍😍
June is awesome!!
Soo glad you're back! Ok. I'm gonna make some of this...
Not many people nowadays talks about listening your cooking. You are wise cook 🎉
Omg!!
I laughed so hard
June you are the best!
I’m making chili oil tomorrow 🤤
Very good although I have to be cautious with my older stomach but my mouth and brain loves it
Wonderful!
awesome instructions with hints of humor. thank you hun
This is awesome. June is a wonderful presenter.
NIce work.
Thank you for an in depth presentation. I’ll try it.
Thanks for taking the heat for us.
Girl! Chicken schmaltz?? Respect. ✊🏼✊🏼Firstly for using that term (near and dear to my heart) and secondly, for using it in chili crisp.