Chili Oil
If you’re new here…. I really like spicy things. Like a lot. So when my partner told me he was really “into chili oil right now.” I got excited! He said he wanted to try his hand at making some homemade.
As you all know, I do most of the cooking, but Joe loves to experiment with fermenting, pickling, condiments etc. and though I love to eat them, that is not my thing… so we make a good pair! So long story short… Joe made chili oil and it is literally my favorite thing in the whole world now.
You can use it as a condiment for dumplings, a sauce for noodles or as a dressing for salads. Although the first day he made it, I may or may not have just dunked a piece of bread in it and went for it. Its THAT good!
I have (more appropriately, I guess) put it on a chopped cabbage salad and it was addicting. I’ve never wanted to keep eating salad so badly!
So anyway here it goes.
You’re going to need a few ingredients you might not have on hand. The list is as follows:
Canola oil (or any other neutral oil)
Coriander seeds
Szechuan pepper corns
Star anise
Garlic
Cinnamon sticks
Szechuan chili flakes
Black vinegar
Salt
You then add all these items except the chili flakes, black vinegar and salt into a pot with the oil. Simmer for an hour on very low heat until all the flavors are infused. You then pour the hot oil over the chili flakes, vinegar and salt… stir and voila! Chili oil fit for any meal or.. you know, rogue piece of bread.
Chili Oil
Ingredients:
- 1 quart Canola oil or another neutral oil of your choice
- 1/4 cup Coriander seeds
- 1 tbsp Szechuan peppercorns
- 4 whole Cardamom pods
- 5 whole Star anise
- 5 cloves garlic lightly crushed in skin
- 5 whole cinnamon sticks
- 2 cups Szechuan chili flakes
- 1 tbsp salt
- 2 tbsp black vinegar
Instructions:
- Add oil, coriander seeds, szechuan pepper corns, cardamom pods, star anise, garlic and cinnamon sticks to a large pot. Simmer on very low heat for one hour. Be careful to monitor the oil to make sure the add-ins are not burning.
- Add to a large metal bowl or a larger pot the chili flakes, salt and black vinegar.
- Cut the heat on the oil and allow to cool down to about 200 degrees fahrenheit.
- Strain the oil through a fine mesh sieve into the large bowl or pot with chili flakes. Pour very slowly as the mixture will bubble up and sizzle. You do not want hot oil to overflow!
- Stir and allow to sit in the bowl until the oil cools down completely. Separate into jars to save for when you need it! This will last about 1 month in the fridge.
