Find out some simple and quick methods on how to make chili oil yourself to refine all dishes. With a spicy mix of hot and aromatic ingredients, you'll be able to prepare tasty creations like an Asian master chef. Chili flakes and ground peppercorns can make any dish incredibly tasty. Additionally, homemade chili oil is great for drizzling and cooking for added spice and flavor, mixing into salad dressings, and in numerous meals. This gluten-free, vegan condiment is the perfect addition to enhance tons of dishes. It has a smoky aroma that is sure to delight you and your guests.
Cook like a pro and make your own first-class chili oil
Making chili oil at home may seem like a daunting task at first, but once you understand the key steps, it won't take long to create the best tasting chili oil with added nutty and smoky scent. Depending on your eating habits and your personalPreference for spicesthis can be a great addition to your kitchen. Some recipes for homemade chili oil can therefore be prepared gently and mildly. If you want to do it right, use stronger chili flakes and bolder spices. The best part about making chili oil from scratch is the customization. So add anything you like. The seasoning goes well with pasta, rice dishes, soups and more just to enhance the flavor.
Plus, making a homemade version is much better than any store-bought option. You don't have to worry about unnecessary additives. In addition, the shelf life is extended, especially withStore in the refrigerator, so it's always there when you need the spice. In addition, bottles of chili oil or paprika oil make an excellent gift for family, friends and all spice lovers. Another benefit is that a chili oil recipe can be easily stacked and customized with countless optional tweaks.
Authentic Chinese chili oil recipe
If you go to a Chinese restaurant and ask for chili oil, you'll get a deliciously fragrant, dark red, viscous stuff that could even add flavor to a piece of shoe leather. The secret is to first infuse the oil with a special blend of spices and then pour it over crushed Sichuan chili flakes. These flakes are brighter red and have fewer seeds than your regular crushed Italian red pepper flakes, which tend to be roasted longer and darker. Find Sichuan red chile flakes at Chinese grocery stores. However, you can also look for these online at Asian grocers.
When it comes to ingredients, it's best to choose a flavorless oil such as vegetable, canola, peanut, soybean or grapeseed oil. Light olive oil can also work, but has a lower smoke point and tends to harden in the refrigerator. These days, avocado oil is also becoming a popular healthy oil option, but you're better off saving it for other uses as it keeps well but tends to solidify in the fridge. The more flavorings you use, the more oil you can add. If using “the minimum” of flavorings, use 1½ cups. If you use almost all of the flavorings, you should be able to get by with 3 cups net. It's okay if this is a little inaccurate.
Ingredients:
- 1½-3 cups neutral oil (350-700ml)
- 5 Star Anise
- 1 cinnamon stick (preferably spice bark)
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 2 black cardamom pods (optional)
- 4 knobs dried ginger (optional – about 1 tablespoon)
- 2 teaspoons cloves (optional)
- 3 crushed garlic cloves
- 1-2 halved shallots
- ¾-1 1/4 cup Sichuan chili flakes (65-110 g)
- 1 – 2 teaspoons salt (to taste)
Make your own chili oil using the traditional method of preparation
- First, collect all the ingredients and flavorings you want to use and add oil to a pot with the selected products. If you are making minimal quantities, 1 ½ cups of oil should be enough. If you need all the flavorings for a more intense flavor, you can add up to 3 cups of oil.
- Set the stovetop to medium heat to start, then gradually lower the temperature to medium or low heat as the oil reaches temperature. The oil should therefore reach around 110-120° C and allow small bubbles to slowly rise from the aromatics. If you notice that the spices are sizzling more or darkening too quickly, reduce the heat to cool them down. If you cannot achieve small bubbles, slowly increase the heat. This is the safest way to avoid burns.
- Allow the ingredients to steep this way for at least 30 minutes or up to 1 hour for best results.
- While the oil is steeping, prepare your chili flakes by placing them in a heatproof bowl. If you used 1½ cups oil, ¾ cup chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (for example, if you like more oil and less flakes).
- In general, the oil should be between 110 and 120°C when you pour it over the chili flakes. If you like a darker color, go for 135°C. However, if your chili flakes are already roasted, you might want to heat closer to 110°C. If in doubt, test the oil on a small bowl of chili flakes before doing the rest.
- First carefully pour the hot oil through a sieve onto the chili flakes.
Strain oil and reserve
- Then stir so that the heat of the oil can distribute evenly. You'll know you did it right when you smell a "popcorn"-like smell that doesn't smell burnt at all.
- Then stir in salt and let the chili oil cool down.
- Store your chili oil in airtight containers like jars with lids in the refrigerator.
- Always use a clean utensil when handling to avoid spoilage. The aromatic oil can retain its qualities for up to 6 months if you store it this way.
