This homemade chili oil is the perfect way to add a kick to your favourite dishes! Made with a blend of chilies, aromatics, and Sichuan peppercorns, it’s both flavourful and versatile. She loves it drizzled over noodles, dumplings, and even pizza!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chili Oil
Ingredients
- 200 g Chili Flakes , preferably Sichuan
- 1 Onion , peeled and halved
- 4 Cloves Garlic , peeled and smashed
- 2 tbsp Coriander Seeds
- 5 tbsp Sichuan peppercorns
- 4 Dry Bay Leaves
- 1 tbsp Cloves
- 2 Cinnamon Sticks
- 1 tbsp Star Anise
- 1 tsp Cardamon Pods
- 2 tbsp Dry Ginger , ground
- 800 ml Rapeseed Oil , or corn oil
- 2 tsp Fine Sea Salt
Instructions
- Take a medium/large pot and add all the ingredients except of the chili flakes and the salt.
- Place on low heat and cook for 45’ while stirring every now and then and taking care not to burn the aromatics, aiming for 240°C of oil temperature.
- Remove from the heat and allow to cool just a bit, for 3’.
- Add the chili flakes in a large glass bowl along with the salt and place on top a fine sieve. Pour the oil mixture, mix well and allow to cool.
- Once cool enough to handle store in individual glass containers and refrigerate for as long as 9 months.
