Making Chili Oil
This is a fundamental condiment that changes the baseline of your cooking. By controlling the temperature of the oil, you develop a deep, toasted character rather than a sharp, acrid heat.
Watch the temperature to avoid bitterness.
Your goal is to toast the aromatics, not fry them to a crisp. If the oil begins to smoke, pull it off the heat immediately.
- small heavy-bottomed saucepan
- heat-proof glass jar
- fine mesh strainer
What goes in.
- 1 cupneutral oil, such as grapeseed or canola
- 1/2 cupcoarse red chili flakes
- 2star anise pods
- 1 tspSichuan peppercorns
- 1shallot, sliced
- 2garlic cloves, smashed
Managing the Pour
The oil must be hot enough to sizzle the chilies on contact, but not so hot that it turns them black. Aim for 325°F (160°C); if you lack a thermometer, wait for the aromatics to turn light gold before straining the oil onto the flakes.
The method.
Prep the base
Place the chili flakes, star anise, and Sichuan peppercorns into a heat-proof glass jar.
Infuse the oil
In the saucepan, combine the oil, shallot, and garlic. Set over medium-low heat.
Watch the aromatics
Cook until the shallot and garlic reach a light golden-brown color, about 10 minutes. Do not let them turn dark brown.
Strain
Carefully pour the hot oil through the mesh strainer into the jar containing the chili flakes. The mixture will bubble aggressively.
Cool and store
Let the oil sit undisturbed until it reaches room temperature. The flakes will settle at the bottom. Keep in a sealed jar at room temperature.
Other turns to take.
Crunchy style
Keep the fried garlic and shallot pieces in the oil rather than straining them out for added texture.
Ginger-heavy
Add two thin slices of fresh ginger to the oil during the infusion phase for a brighter, sharper base.
When it doesn't go to plan.
Use a glass jar that can handle high heat to prevent cracking.
The oil will darken and gain more intensity after resting for 24 hours.
Never add water to the oil, as even a small amount can cause dangerous splattering.
The ones that keep coming up.
How long does this last?
Stored in a cool, dark place, it stays fresh for up to three months.
Why did my oil turn dark?
The oil was likely too hot when you poured it onto the chilies, causing them to scorch.
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