August 25, 2021

Homemade Chili Oil


Ingredients
1-1/2 cup oil
5-star anise
1 cinnamon stick
2 bay leaves
3 tbsp Szechuan peppercorns
2 black cardamom pods
4 nuggets dried sand ginger (optional)
2 tsp cloves
3 cloves garlic ~ crushed
2 shallots ~ halves
3/4 cup Sichuan chili flakes
1-2 tsp salt ~ to taste

Directions/Instructions:
  1. Place oil and all the ingredients into a pot with at least two inches of clearance between the oil and the rim of the pot.  
  2. Set it over medium heat to start, then progressively lower it to medium-low or low heat as the oil comes to a temperature of about 110 deg C and causing small bubbles to slowly rise from the aromatics.  Infuse the aromatics for a minimum of 30 mins to 1 hour for best results.
  3. Generally, the oil should be between 110-120 deg C when pouring over the chili flakes.  Carefully pour the hot oil through a strainer onto the chili flakes.  Stir to evenly distribute the heat of the oil
  4. Stir in the salt, and allow the chili oil to cool.  Store in an airtight container in the refrigerator.  Always use a clean utensil when handling to prevent spoilage.  It can last for up to 6 months.

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