Chili oil
A perfect way to add smokiness and flavor to your favorite dishes.
Servings: 24 servings
Ingredients
- 1 cup vegetable or neutral oil
- 4 tablespoons Sichuan chili flakes
- 3 tablespoons sesame seeds
- 1 tablespoon whole Sichuan peppercorn
- 3 whole star anise
- 3 cloves garlic, sliced
- 8 cloves
- 1/2 Saigon cinnamon stick or 1 regular cinnamon stick
- 2 bay leaves
- 3 dried birds eye chilis broken apart*
- 3/4 teaspoon fine sea salt
Instructions
- Heat the oil in a small sauce pan until it reaches 350-370°F.
- Combine the rest of the ingredients in a heat proof bowl. When the oil is hot enough, pour over the ingredients. Stir a few times with a chopstick or metal spoon.
- The chili oil is ready to eat after 2 hours, however, I recommend continuing to let it sit for one day. Strain, leaving any desired amount of chili flakes at the bottom of the bowl.
Notes
Birds eye chilis: You may also sub in or add fresh chilis. This will make it spicier.