Proper Chili Oil
Directions
- 1In a medium saucepan, combine coriander seeds, one thick cinnamon stick, five star anise, four black cardamom, 20 grams of sichuan peppercorns, and four large cloves of garlic (lightly bruised, left in their skin).
- 2Cover with one quart or 946 milliliters of neutral tasting oil (canola or peanut oil; sesame oil works but tends to go rancid when heated too much).
- 3Heat the oil over low heat to 225–250°F (107–121°C), maintaining a gentle simmer.
- 4If the garlic starts to turn golden brown, remove it from the oil.
- 5In a large bowl, mix together 110 grams of sichuan chili flakes (or asian red pepper flakes), 1.5 teaspoons or 10 grams of fine sea salt, and one tablespoon or 14 grams of black vinegar.
- 6Once the oil is very hot and violently simmering (around 300°F or 148°C), strain it through a fine mesh strainer into the chili mixture.
- 7Let the mixture sit until room temperature, give it a mix with a spoon to make sure it's incorporated.
- 8Pour into mason jars or other glass containers.
Ingredients
- 10 grams coriander seeds
- 1 thick cinnamon stick
- 5 five star anise
- 4 black cardamom
- 20 grams sichuan peppercorns
- 4 large cloves of garlic
- 946 milliliters neutral tasting oil
- 0.25 cup sesame oil
- 110 grams sichuan chili flakes or asian red pepper flakes
- 10 grams fine sea salt
- 14 grams black vinegar
Equipment
saucepanscalemeasuring spoonsfine mesh strainermason jars