Chili Oil
This homemade Chinese chili oil will transform your dishes like nothing else. It's easy to make, is intensely flavorful, adds an incredible spicy kick to your dishes, stores for months, and is extremely versatile!
Ingredients
- 1 cup peanut oil
- 1 tablespoon Sichuan peppercorns
- 3 whole star anise
- 1 small cinnamon stick
- 2 whole black cardamom pods
- 4 whole cloves
- 1 bay leaf
- 2 cloves garlic , smashed
- 1/2 inch piece fresh ginger root , peeled and sliced
- 1/2 teaspoon salt
- 1/3 cup Sichuan chili flakes , highly recommended for best flavor results but can substitute regular red chili flakes in a pinch; add more if you prefer it thicker
- Optional Add-Ins for More Flavor:
- 1 teaspoon toasted sesame oil
- OR 1-2 tablespoons toasted hulled sesame seeds , for added texture as desired
- 1 teaspoon Chinese black vinegar (can substitute balsamic or rice vinegar)
- 1 teaspoon tamari (can substitute soy sauce), omit salt if using
Instructions
- Add all of the ingredients except for the chili flakes and optional add-ins in a small saucepan over medium heat. Bring the oil temperature up to around 225 F / 108 C and maintain it there. You should see tiny bubbles floating up. If at any point the garlic starts burning, the temperature is too high. Continue lightly simmering the oil around 225 F for 30 minutes. If the garlic becomes very brown, remove it.
- Place the chili flakes in a sealable jar. Pour the hot oil through a strainer into the jar. The oil should be around 225 F to prevent the chili flakes from burning. As the oil hits the chili flakes they will sizzle and the smell should be pleasant, not burnt. If adding any of the optional flavor add-ins, allow the chili oil to cool for about 10 minutes and then stir them in.
- Allow the chili oil to cool completely before sealing the jar and then refrigerate it. Wait at least 24 hours before using for optimal flavor. Stir the chili oil each time before using, always using a clean utensil to remove what is needed. Stored in the fridge this chili oil will keep for at least 3 months (be sure to strain out the garlic and ginger). If not using the garlic or ginger it will keep for up to 6 months.
Nutrition
Serving: 1tablespoonCalories: 108kcalCarbohydrates: 2gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 140mgPotassium: 81mgFiber: 1gSugar: 0.3gVitamin A: 1170IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
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