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Chili Oil

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Cuisine asian
Servings 1 Cup

Ingredients
  

  • 1 cup of oil neutral oils like vegetable or canola work best
  • 1/4 cup of dried chili flakes adjust to taste
  • 2 cloves of garlic minced
  • 1 small piece of ginger thinly sliced
  • 1-2 teaspoons of Sichuan peppercorns optional, for a tingly, numbing effect
  • 1 star anise optional for a warm, aromatic flavor
  • 1 cinnamon stick optional

Instructions
 

Step 1: Prepare Your Ingredients

  • Measure out the chili flakes, peppercorns, and other aromatics.
  • Have a heat-proof jar or bowl ready for mixing the oil and spices.

Step 2: Heat the Oil

  • In a small saucepan, warm the oil over medium-low heat.
  • Add garlic, ginger, peppercorns, star anise, and cinnamon stick to the oil.
  • Let the aromatics cook slowly, infusing the oil with their flavors. Maintain a low temperature to prevent the spices from burning.

Step 3: Combine Oil and Chili Flakes

  • Once the garlic turns golden and the oil is fragrant, remove it from heat.
  • Carefully pour the hot oil over the chili flakes in a heat-proof jar or bowl.
  • Stir gently to evenly combine the ingredients.

Step 4: Let It Cool

  • Let the chili oil cool to room temperature.
  • Store in an airtight container in the fridge for up to one month.

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