Directions
- 1To a heatproof bowl, add your pepper flakes (a blend of gochugaru, Aleppo, and regular red crushed pepper flakes is recommended).
- 2Add 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.
- 3Give this a good stir and set it aside.
- 4To a medium saucepan, add about a cup to a cup and a half of a neutral oil.
- 5Season the oil with a bay leaf, two cinnamon sticks, two to three star anise, and a couple of cloves.
- 6Infuse the oil with a little bit of Sichuan peppercorn for mouth-numbing floral heat and some five spice.
- 7Bring the oil up to 250 degrees or let it simmer over medium heat for about 8 to 10 minutes.
- 8Strain the hot oil over the chili flake garlic mixture.
- 9Bottle the chili oil up and keep it in the fridge.
Ingredients
- 0.5 c chili flakes of choice
- 2 tbsp dried onion flakes
- 7 cloves Crushed garlic
- 2 tsp salt
- 1 tbsp sesame seeds
- 1 c neutral oil
- 1 Bay leaf
- 2 cinnamon sticks
- 3 star anise
- 2 cloves
- 2 tbsp crushed Sichuan peppercorns
- 1 tsp five spice
Equipment
heatproof bowlmedium saucepan
Tips
- Bottle this up and keep it in the fridge.
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