Chili Oil

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READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat.
  • After oil is bubbling slightly, reduce heat to medium.
  • Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat.
  • After 30 minutes, observe that the seeds and pods should be darker in color but not blackened.
  • Cool oil for 5 minutes.
  • In separate bowl, measure out the crushed red pepper flakes and salt.
  • Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns) with a strainer or fine mesh strainer.
  • Slowly pour the oil over the red chili pepper flakes and stir well.
  • When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container.
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