Chili Oil
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
20
-
Calories
108 kcal
-
Course
Condiments
-
Cuisine
Chinese
Chili Oil
Description
Chili Oil offers a richly spiced and aromatic base made by slowly infusing peanut oil with a combination of whole spices, garlic, and fresh ginger. The careful low-temperature cooking prevents burning and allows the flavors of Sichuan peppercorn, star anise, and other spices to meld gently into the oil. After infusing, the hot oil is strained and combined with chili flakes, creating a vibrant, flavorful oil that delivers heat balanced with complex fragrance.
The resulting oil has a warm, spicy profile enhanced by the interplay of aromatic spices and chili heat. It can be stirred with optional additions like toasted sesame oil for nuttiness or Chinese black vinegar for a subtle tang. This chili oil suits many applications, from seasoning bowls of noodles and stir-fries to serving as a dipping sauce enhancer.
To maintain quality, the chili oil should cool completely before sealing and refrigerating. Waiting at least 24 hours before use allows the flavors to develop. Stir the oil well before each use to redistribute sediment and flavor layers.
Ingredients
- 1 cup peanut oil
- 1 tablespoon Sichuan peppercorn
- 3 star anise whole
- 1 cinnamon stick small
- 2 black cardamom pods
- 4 clove whole
- 1 bay leaf
- 2 cloves garlic , smashed
- fresh ginger root peeled and sliced, 1/2 inch piece
- 1/2 teaspoon salt
- 1/3 cup Sichuan chili flakes , highly recommended for best flavor results but can substitute regular red chili flakes in a pinch; add more if you prefer it thicker
- Optional Add-Ins for More Flavor:
- 1 teaspoon sesame oil toasted
- sesame seed for added texture as desired, toasted, hulled, 1-2 tablespoons, alternative
- 1 teaspoon Chinese black vinegar (can substitute balsamic or rice vinegar)
- 1 teaspoon tamari (can substitute soy sauce), omit salt if using
Instructions
- Add all of the ingredients except for the chili flakes and optional add-ins in a small saucepan over medium heat. Bring the oil temperature up to around 225 F / 108 C and maintain it there. You should see tiny bubbles floating up. If at any point the garlic starts burning, the temperature is too high. Continue lightly simmering the oil around 225 F for 30 minutes. If the garlic becomes very brown, remove it.
- Place the chili flakes in a sealable jar. Pour the hot oil through a strainer into the jar. The oil should be around 225 F to prevent the chili flakes from burning. As the oil hits the chili flakes they will sizzle and the smell should be pleasant, not burnt. If adding any of the optional flavor add-ins, allow the chili oil to cool for about 10 minutes and then stir them in.
- Allow the chili oil to cool completely before sealing the jar and then refrigerate it. Wait at least 24 hours before using for optimal flavor. Stir the chili oil each time before using, always using a clean utensil to remove what is needed. Stored in the fridge this chili oil will keep for at least 3 months (be sure to strain out the garlic and ginger). If not using the garlic or ginger it will keep for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 108kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 140mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
