1.6 KiB
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Homemade Chilli Oil
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| :fork_and_knife_with_plate: Serves | ⏲️ Total Time |
|---|---|
| 1 cup | 15 minutes |
🧂 Ingredients
- 🫒 1 cup (198 g) neutral-tasting oil
- 🌰 4 star anise
- 🌰 1 cinnamon stick
- 🌿 2 bay leaves
- 🌶️ 3 Tbsp Sichuan peppercorns
- 🌱 8 cardamom pods
- 🌶️ 0.5 cup (54 g) Asian chilli powder
- 🧂 2 tsp sea salt
:cooking: Cookware
- 1 saucepan
- 1 frying pan
- 1 jar
- 1 bowl
📝 Instructions
Step 1
Place the neutral-tasting oil (e.g., peanut, rice bran, vegetable or canola) in a saucepan over low heat.
Step 2
In a separate small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods over medium-high heat until just starting to smoke.
Step 3
Then add the spices to the warm oil. Turn the heat under the oil up to medium and wait for the spices to gently sizzle. Cook at a gentle sizzle for 5 minutes.
Step 4
Remove from the heat and allow to cool for 5 minutes.
Step 5
Place the Asian chilli powder and sea salt in a heat-proof jar or bowl.
Step 6
Strain the oil over the chilli salt mixture. Add the bay leaves, cinnamon stick and star anise back into the oil mixture and gently stir.
Step 7
Allow to cool before storing in an airtight jar. Use within a year.