Chili Oil: Fiery Global Secret
A vibrant and versatile chili oil, perfect for adding a spicy kick to your favorite dishes, inspired by global cuisines.
Ingredients
- 1 cup neutral oil (like grapeseed or canola)
- 1/2 cup Sichuan chili flakes or other high-quality dried chili flakes
- 2 tablespoons Sichuan peppercorns optional
- 4 cloves garlic thinly sliced
- 1 inch ginger thinly sliced
- 1 teaspoon salt or to taste
- 1/2 teaspoon sugar optional
Instructions
- In a heatproof bowl, combine the chili flakes, Sichuan peppercorns (if using), salt, and sugar.
- In a small saucepan, heat the neutral oil over medium heat until it reaches about 350-375°F (175-190°C). You can test it by dropping a small piece of garlic; it should sizzle immediately.
- Add the sliced garlic and ginger to the hot oil and fry until golden brown and fragrant, about 3-5 minutes. This step infuses the oil with their aroma. Remove the garlic and ginger from the oil using a slotted spoon and discard.
- Carefully pour about half of the very hot oil over the chili flake mixture in the bowl. It will sizzle vigorously. Stir well to ensure all flakes are submerged.
- Wait for about 5 minutes, then pour the remaining hot oil over the mixture. Stir again. This two-pour method helps to temper the chilies and extract maximum flavor without burning them.
- Let the chili oil cool completely at room temperature. As it cools, the flavors will continue to meld and deepen, and the chili flakes will settle, leaving a beautiful red oil on top.
- Once cooled, transfer the chili oil to a clean, airtight jar. It's ready to use immediately!
Notes
For extra flavor, add a bay leaf, a small piece of cinnamon stick, or a few star anises to the oil while heating. Store in a clean, airtight jar in a cool, dark place for up to 1 month. Always use clean utensils to avoid contamination.