Chili oil is a versatile condiment made with aromatic spices and red chili infused in oil. It's perfect for drizzling over noodles, dumplings, pizzas, or even salads to add a spicy kick and rich flavor.
Ingredients
- 1/2 cup neutral oil (vegetable, canola, or grapeseed oil)
- 10-20 red chillis chopped in small pieces.
- 1 tbsp paprika (optional, for color)
- 1 tsp sesame seeds
- 2 cloves garlic, minced
- 1-inch piece of ginger, thinly sliced
- 1 star anise (optional)
- 1 small cinnamon stick (optional)
- 1 tsp soy sauce (optional, for added depth)
- Salt to taste
Method
- Prepare the spices: Measure out the chopped red chillis, paprika, sesame seeds, and other spices. Mince the garlic and slice the ginger.
- Heat the oil: In a small saucepan, heat the oil over medium heat until it reaches approximately 275°F (135°C). You’ll know it’s ready when a piece of garlic sizzles lightly upon contact.
- Infuse the oil: Add the minced garlic, sliced ginger, star anise, and cinnamon stick to the hot oil. Let them sizzle for 2-3 minutes until fragrant but not burnt.
- Combine with chili flakes: In a heatproof bowl, mix the chopped red chillis, paprika, sesame seeds, and salt. Carefully pour the hot oil through a strainer onto the chili mixture. Stir to combine and let it sit for 10 minutes to develop flavors.
- Add optional ingredients: Stir in soy sauce if desired, adjusting salt to taste.
- Cool and store: Once cooled, transfer the chili oil to a clean, airtight jar. Store in the refrigerator for up to a month.
