Description
Learn how to make aromatic and spicy homemade chili oil using a variety of flavorful ingredients to create a versatile condiment for your favorite dishes.
Ingredients
Units
Scale
Neutral Oil:
- 1 1/2-3 cups
Aromatics:
- 5 star anise
- 1 cinnamon stick (preferably cassia cinnamon)
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 2 black cardamom pods (optional)
- 4 nuggets dried sand ginger (optional)
- 2 teaspoons cloves (optional)
- 3 cloves garlic (optional – crushed)
- 1–2 shallots (optional – halved)
- 3/4–1 1/4 cup Sichuan chili flakes (65-110g)
- 1 – 2 teaspoons salt (to taste)
Instructions
- Gather Aromatics: Place oil and selected aromatics in a pot with clearance above the oil.
- Infuse Aromatics: Heat oil to 225-250°F and let aromatics infuse for 30 minutes to 1 hour.
- Prepare Chili Flakes: Place chili flakes in a bowl based on oil quantity.
- Combine Oil and Chili: Pour hot oil over chili flakes after testing temperature.
- Season and Store: Stir in salt, cool, and store in airtight containers.
Notes
- Makes 2 1/4 – 4 1/4 cups of chili oil.
- Store in the refrigerator for up to 6 months.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 92 kcal
- Sugar: 1g
- Sodium: 129mg
- Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 2g
- Fiber: 2g
- Protein: 1g
