how to make chili oil
Learn how to make chili oil with this is a mouth numbing, tingling, super spicy recipe! The chili oil is filled to the brim with red pepper flakes, sichuan peppercorns (red and green!), garlic and a ton of aromatics for complexity.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: Chinese
Ingredients
- 1 tbsp red sichuan peppercorns
- 2 tsp green sichuan peppercorns
- 2 cups neutral vegetable oil
- 6 tbsp red pepper flakes
- 2 star anise
- 1 3” piece of ginger, sliced into coins
- 1 scallion, cut into 2” pieces
- 1 cinnamon stick, broken into pieces
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 garlic cloves, grated
- 2 tbsp sesame seeds
- 2 tbsp soy sauce
Instructions
- Grind red and green sichuan peppercorns in a spice grinder or mortar and pestle until a fine powder forms, then set aside.
- Heat oil, red pepper flakes, star anise, ginger, scallion, cinnamon, bay leaf, cumin and coriander in a large, heavy bottomed saucepan over medium heat. Cook, stirring frequently, for about 3 minutes, or until spices have darkened and are fragrant and oil is gently bubbling.
- Stir in garlic and cook about 15 seconds, or until garlic just begins to turn golden.
- Remove pot from heat, stir in ground peppercorns and continue to stir until oil stops sizzling. Stir in sesame seeds and soy sauce and let oil sit for at least 2 hours.
- Fish out ginger slices and scallions. Transfer chili oil to a glass jar (strain the spices if desired) and refrigerate.
Notes
- Recipe inspired by Lady and Pups
- Store the chili oil in the refrigerator for up to 6 months.
Nutrition
- Serving Size: 1 tbsp
- Calories: 129
- Sugar: 0.1g
- Sodium: 56mg
- Fat: 14g
- Saturated Fat: 1.1g
- Unsaturated Fat: 12.3g
- Trans Fat: 0.3g
- Carbohydrates: 1.1g
- Fiber: 0.5g
- Protein: 0.4g
- Cholesterol: 0mg