How to make Chilli Oil
The simple process to make a delicious chilli oil infused with crispy shallot, bay leaves, star anise, ginger and cinnamon.
Servings: 2 Medium Jars
Ingredients
Ingredients for the infused oil
- 1 cup neutral oil canola or peanut oil
- 3 sliced small round shallots or equivalent
- 1 tsp whole dry coriander
- 3 star anise
- 2 large slices ginger
- 2 bay leaves
- 1 cinnamon stick
- 10 Sichuan peppercorns optional but recommended
Ingredients for the spice mix
- 2 garlic cloves
- 1/4 cup Gochugaru flakes
- 1/4 cup chilli flakes, ideally Sichuan chili flakes NOT Italian red pepper flakes
- 1 tsp red chilli powder optional for extra heat
- 2 tbsp sesame seeds
- Generous sprinkle of salt (1-2 teaspoons)
Instructions
- Start by preparing all your ingredients and getting them ready.
- Put your spice mix (apart from the salt) ready in a heat proof bowl that will be big enough to hold your spices and infused oil. Extra space will also be needed for when the oil is poured in and is bubbling.
- In a pan heat your oil with the infused oil ingredients (shallots, coriander, star anise, ginger, bay leaves, cinnamon stick, Sichuan peppercorns) on low heat. You want to cook the spices and shallots to get the full flavour but not burnt. The oil should be around 110 degrees Celsius
- Let this cook for 30 minutes until the onions are crispy.
- Take all the cooked ingredients out the oil with a slotted spoon. They work great as a curry base.
- Now heat the oil further on medium heat until it reaches between 190 and 200 degrees Celsius then carefully take off heat. Oil over 200 degrees Celcius will burn the spices. The oil should not be smoking. If your oil is smoking, take it off the the heat and wait for a couple of minutes before pouring it onto the mix.
- Get ready to pour this onto your spice mix. Be careful. When you pour the oil onto your spices it will bubble as it cooks the chilli and garlic . It will start with small bubbles then they will get bigger as the oil rises.
- Now add in your salt, stir and let this cool completely.
- Store in a glass jar in the fridge and use within 4 weeks. Always label your jars so you know the exact date it was made.
