Chili Oil

10 mins
Serves 1
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Directions

  1. 1To a heatproof bowl, add your pepper flakes (a blend of gochugaru, Aleppo, and regular red crushed pepper flakes is recommended).
  2. 2To a heatproof bowl, add your pepper flakes (a blend of gochugaru, Aleppo, and regular red crushed pepper flakes is recommended).
  3. 3To a heatproof bowl, add your pepper flakes (a blend of gochugaru, Aleppo, and regular red crushed pepper flakes is recommended).
  4. 4Add some dehydrated minced onion, garlic (about six to seven cloves), a tablespoon of sesame seeds, and a couple of teaspoons of salt to the bowl.
  5. 5Add some dehydrated minced onion, garlic (about six to seven cloves), a tablespoon of sesame seeds, and a couple of teaspoons of salt to the bowl.
  6. 6Add some dehydrated minced onion, garlic (about six to seven cloves), a tablespoon of sesame seeds, and a couple of teaspoons of salt to the bowl.
  7. 7Give this a good stir and set it aside.
  8. 8Give this a good stir and set it aside.
  9. 9Give this a good stir and set it aside.
  10. 10To a medium saucepan, add about a cup to a cup and a half of a neutral oil.
  11. 11To a medium saucepan, add about a cup to a cup and a half of a neutral oil.
  12. 12To a medium saucepan, add about a cup to a cup and a half of a neutral oil.
  13. 13Season the oil with a bay leaf, two cinnamon sticks, two to three star anise, and a couple of cloves.
  14. 14Season the oil with a bay leaf, two cinnamon sticks, two to three star anise, and a couple of cloves.
  15. 15Season the oil with a bay leaf, two cinnamon sticks, two to three star anise, and a couple of cloves.
  16. 16Infuse the oil with a little bit of Sichuan peppercorn for mouth-numbing floral heat and some five spice.
  17. 17Infuse the oil with a little bit of Sichuan peppercorn for mouth-numbing floral heat and some five spice.
  18. 18Infuse the oil with a little bit of Sichuan peppercorn for mouth-numbing floral heat and some five spice.
  19. 19Bring the oil up to 250 degrees or let it simmer over medium heat for about 8 to 10 minutes.
  20. 20Bring the oil up to 250 degrees or let it simmer over medium heat for about 8 to 10 minutes.
  21. 21Bring the oil up to 250 degrees or let it simmer over medium heat for about 8 to 10 minutes.
  22. 22Strain the hot oil over the chili flake garlic mixture.
  23. 23Strain the hot oil over the chili flake garlic mixture.
  24. 24Strain the hot oil over the chili flake garlic mixture.
  25. 25Bottle the chili oil up and keep it in the fridge.
  26. 26Bottle the chili oil up and keep it in the fridge.
  27. 27Bottle the chili oil up and keep it in the fridge.

Ingredients

  • 0.5 c chili flakes of choice
  • 0.5 c chili flakes of choice
  • 0.5 c chili flakes of choice
  • 2 tbsp dried onion flakes
  • 2 tbsp dried onion flakes
  • 2 tbsp dried onion flakes
  • 7 cloves Crushed garlic
  • 7 cloves Crushed garlic
  • 7 cloves Crushed garlic
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 c neutral oil
  • 1 c neutral oil
  • 1 c neutral oil
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Bay leaf
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 3 star anise
  • 3 star anise
  • 3 star anise
  • 2 cloves
  • 2 cloves
  • 2 cloves
  • 2 tbsp crushed Sichuan peppercorns
  • 2 tbsp crushed Sichuan peppercorns
  • 2 tbsp crushed Sichuan peppercorns
  • 1 tsp five spice
  • 1 tsp five spice
  • 1 tsp five spice

Equipment

heatproof bowlmedium saucepan

Tips

  • Bottle this up and keep it in the fridge.