Homemade Chilli Oil
A jar of homemade chilli oil is the most versatile condiment to have on hand as you can add it to just about everything from eggs to noodles and even salads. The recipe below is easily adaptable to your taste - simply adjust the ingredients below as per your preference to recalibrate the flavours to your spice threshold!
Ingredients
Aromatics for the oil
- 1 cup neutral flavoured oil
- 3-4 pieces of star anise
- 2 bay leaves
- 1 small knob of ginger (about 1 inch)
- 1 small onion, quartered
For the chilli mixture
- ½ cup chilli flakes
- 2-3 tbsp sesame seeds
- 2-3 small cloves of garlic, minced
- pinch of salt
- 1-2 tbsp finely-ground Sichuan peppercorns (optional)
- 1 tbsp soy sauce (optional)
Instructions
- Start by heating 1 cup of any neutral flavoured oil.
- Once the oil is hot (you can test this by inserting a wooden chopstick inside the oil, which should cause small bubbles at the surface), add the bay leaves, star anise, ginger and the onion
- Stirring occasionally, let these aromatics simmer in the oil for 20-30 minutes for the flavours to fully infuse. Then strain out the hot oil.
- Meanwhile in a heatproof bowl, gather together the chilli flakes, sesame seeds, minced garlic, ground Sichuan peppercorns (if adding) and a pinch of salt.
- Pour the hot infused oil over the spice mixture you’ve just prepared. Let it sizzle , then give it a stir and add the soy sauce.
- Store this chilli oil in an airtight container. Keep refrigerated for up to 2-3 months and enjoy a spoonful (or few!) over anything and everything!
