The Making of Chili Oil

Here at home, chili oil is a must! The whole family loves it. So now i’m sharing you my recipe but the spices are changeable. You can choose 5 of your favorite spices. The ones I used here are my own personal favorite.

Let’s go and make it. This recipe is good for 3 small jars of 100mL each.

Ingredients:

• 300 mL neutral oil (such as vegetable, canola, or peanut oil)
• 120 gram dried chili flakes (such as Sichuan chili flakes)
• 10 pcs. cloves / nellikker
• black pepper corns
• 4 star anise / stjerne anise
• 2 cinnamon stick /kanel
• 1 teaspoon sesame seeds sesamfrø
• Pinch of salt

Instructions:

1. Divide chili flakes into the 3 jars then let them aside.
2. Put the oil and add cloves, star anise, cinnamon sticks, sesame seeds, laurel leaves and salt in a small saucepan over low heat.
3. Let it simmer for 30 minutes. Enough to extract all the good stuffs from the spices.
4. Stir once in a while.
5. Remove from the heat then strain the oil into a jar or container using a sieve to filter off the spices.
6. Store in a cool, dark place for up to 2 months.

The amount of chili flakes you use will depend on how spicy you like your chili oil. If you are using a very hot chili pepper, you may want to start with less and add more to taste.

Chili oil is a versatile condiment that can be used in a variety of dishes. It is great for dipping dumplings, noodles, or spring rolls. It can also be used to stir-fry vegetables or meats, or to add heat and flavor to soups and sauces.

Enjoy!