How To Make Chili Oil

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Ever wonder how chili oil in restaurants are made? Let me show you how simple it can be. You can make this at home and never buy again. Ever. This can level up any dish while adding some kick to it. They can be given as gifts, too. Just add tags and ribbons to your jars and viola! Homemade gift that anyone would love.

This is great for dumplings, soups, noodles, and just about any dish. Just remember to use a clean and dry spoon to get some from the jar and keep in the fridge to make it last for as long as six months. I love using it for mixed seafood with chili garlic sauce.

This chili oil uses Sichuan peppercorns and chili flakes and other aromatics. It's not complicated to make so if you're someone who likes hot and spicy food and just prefer homemade instead of store brought, this is perfect for you.



YOU WILL NEED:
1 ½ cups canola oil (any oil that won't set in the fridge and has neutral taste)
5 pieces star anise
1 piece cinnamon bark/stick
2 pieces bay leaves
3 tablespoons Sichuan peppercorns
¾ cup chili flakes
1 ½ teaspoons of salt (adjust to your taste)

HOW TO PREPARE:
  1. In a heatproof bowl, mix chili flakes and salt. Set aside.
  2. In a small saucepan, heat the oil, star anise, cinnamon bark, bay leaves, and Sichuan peppercorns over low to medium heat. Do not burn the spices. Cook this for about 15 minutes until they are darker in color but not blackened.
  3. Strain the aromatics from the oil and slowly pour over the chili flakes and salt mixture. Stir well.
  4. Let it cool completely before transferring to a jar. This can be kept on the counter but refrigerated, this can last for up to 6 months.

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