Mastering Chili Oil
Chili oil is a study in controlled temperature. You are essentially flash-frying dried aromatics and spices in neutral oil, then pouring that oil over a base of ground chilies to extract their color and heat without burning the fruit.
The oil must be tempered.
If the oil is too cool, the chilies sit dormant; if it is smoking hot, they turn black and bitter instantly. Aim for the threshold where the oil shimmers but doesn't release gray smoke.
- Heavy-bottomed small saucepan
- Heat-proof glass jar
- Fine-mesh metal sieve
- Thermometer (optional)
What goes in.
- 1 cupNeutral oil (grapeseed or canola)
- 1/2 cupCoarse red chili flakes (gochugaru or crushed Thai chilies)
- 2Star anise pods
- 1 stickCinnamon
- 1 tbspSichuan peppercorns
- 1 tspSalt
- 1 cloveGarlic, smashed
The Pour-Over Method
Place your aromatics into the oil while cold, then heat gradually. Once the garlic turns golden, strain the spices and pour the hot, clear oil over the chili flakes in a separate heat-proof jar.
The method.
Infuse the oil
Combine the oil, star anise, cinnamon, peppercorns, and garlic in a saucepan over medium-low heat. Let it warm for 15 minutes.
Watch the aromatics
When the garlic is light amber and the spices are fragrant, remove from heat. If the oil is smoking, let it sit for two minutes to cool.
Strain
Remove the solids using a slotted spoon or mesh sieve so only the clean, infused oil remains.
Temper the chilies
Place the chili flakes and salt into a heat-proof jar. Carefully pour the hot oil over the flakes; they should bubble vigorously.
Cool and store
Leave the jar uncovered until the oil reaches room temperature. The color will deepen as it rests.
Other turns to take.
Crunchy Garlic Style
Add 1/4 cup of finely minced fried garlic and fried shallots to the chili flakes before pouring the oil.
Citrus Infused
Add a strip of dried tangerine or orange peel to the oil during the infusion process.
When it doesn't go to plan.
Use a glass or ceramic jar; plastic will warp or melt when the hot oil hits it.
If using very fine ground chili powder instead of flakes, wait an extra minute for the oil to cool, or the powder will scorch.
Store in a cool, dark place to maintain the bright red color of the oil.
The ones that keep coming up.
Why does my chili oil turn black?
The oil was too hot when it hit the chilies. Next time, wait for the bubbles to subside slightly or check that the oil isn't smoking.
How long does this keep?
Kept in an airtight jar at room temperature, it is best within one month.
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