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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Homemade Chili Oil

1.0

⅓ cup chili flakes

1 tbsp chili powder (or 1 tsp Sichuan pepper powder for Sichuan-style)

½ tsp salt

2 tbsp toasted sesame seeds

1 cup olive oil (or any neutral oil)

1 tsp Sichuan peppercorns

1 tsp fennel seeds

1 star anise

1 piece Chinese cinnamon (cassia)

1 bay leaf

1 Chinese black cardamom (optional)

2 cloves garlic

3 slices ginger

2 spring onion bulbs

Combine Group 1 ingredients in a dry, heatproof bowl. Set a fine sieve over another empty bowl.
Heat oil and all Group 2 ingredients in a pan on low heat. Watch closely — turn off the heat as soon as the spring onions turn brown.
Pour the hot oil through the sieve into your empty bowl.
Add half of the chili mixture — it should bubble intensely — then add the rest once it calms. Stir well.
Let cool, then store in a clean, airtight jar in the fridge for up to 6 months. Wait 12 hours before using to let the flavors develop.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇨🇳Chinese

Occasions🧂Cooking Essentials📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 38 weeks ago

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