Chili Oil

Ever seen that small jar of reddish oil with pepper seeds in it, sitting on the tables in some Asian restaurants? That’s chili oil, and it’s super simple to make.

Drizzle it over foods when you want a bit of extra heat – like in Won Ton Soup, Gyoza (its dipping sauce), or even over plain rice.

ChiliOil1

Place whole dried chilies (including seeds) into a mini food processor and pulse until small flakes.ChiliOil2

Infuse the oil by bringing the spices, garlic and ginger to a light simmer over low heat. Allow to simmer for 1-2 hours, but do not let garlic brown. Pour through a strainer, and discard the solids. Pour infused oil back into pot.ChiliOil3

Add the chili pepper flakes, peppercorns, sesame oil, and salt to the infused oil and bring to a light simmer over medium heat. Allow to simmer for 3-5 minutes, or just until the red pepper flakes start to darken. Immediately pour into a glass jar and allow to cool completely. ChiliOil4

 

Chili Oil
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Serves: 1 cup
Ingredients
  • 10 whole dried red Thai chilies (or 2 tsp crushed red pepper flakes)
  • 2 Tbsp Szechwan peppercorns
  • 2 tsp sesame oil
  • Pinch salt
Oil Infusion
  • 1 cup oil
  • 1" piece fresh ginger
  • 1 star anise
  • ¼ tsp coriander seeds
  • 1 cinnamon stick
  • 1 tsp black or green cardamom (optional)
  • 2 cloves garlic, whole
Instructions
  1. Grind whole dried chilies (including seeds) until small flakes.
  2. For the oil infusion, add all the ingredients in a saucepan and bring to a light simmer over low heat. Allow to simmer for 1-2 hours, but do not let garlic brown. Pour through a strainer, and discard the solids. Pour infused oil back into pot.
  3. Add the chili pepper flakes, peppercorns, sesame oil, and salt to the infused oil and bring to a light simmer over medium heat. Allow to simmer for 3-5 minutes, or just until the red pepper flakes start to darken. Immediately pour into a glass jar and allow to cool completely. If mixture is left in saucepan to cool, pepper flakes will continue to cook and will eventually burn.
  4. Allow to cool completely, then store in a sealed jar. Will keep (unrefrigerated) for a month.
Notes
The longer the oil sits, the more flavorful (and stronger) it will become.

 

 

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