Making Chili Oil
Chili oil is the result of infusing a neutral fat with aromatics and dried chilies at a controlled temperature. You are aiming for a deep crimson hue and a crisp texture, achieved by pouring hot oil over crushed aromatics to release their oils without scorching the spices.
The importance of patience
The oil temperature is the difference between a fragrant, complex condiment and a bitter, burnt mess. Keep a thermometer handy to ensure the oil hits the aromatics at the right heat.
- small saucepan
- digital kitchen thermometer
- heat-proof glass jar
- fine-mesh strainer
What goes in.
- 1.5 cupsneutral oil (grapeseed or canola)
- 1/2 cupcoarse red chili flakes
- 2 tbspSichuan peppercorns, lightly crushed
- 3star anise
- 1 stickcinnamon
- 2garlic cloves, smashed
- 1 tspsea salt
Temperature Control
Pour the oil when it hits 225°F (107°C). Any hotter and you burn the chilies; any cooler and the aromatics will not release their essential oils effectively.
The method.
Prepare the aromatics
Place the chili flakes, salt, and crushed peppercorns into a heat-proof glass jar. If you prefer a smoother oil, keep the aromatics in a fine-mesh strainer submerged in the jar.
Heat the oil
In the saucepan, combine the neutral oil, star anise, cinnamon, and garlic. Heat gently over medium-low until the garlic turns light golden brown, roughly 10 minutes.
Strain the aromatics
Remove the pan from the heat. Use a slotted spoon or strainer to remove and discard the star anise, cinnamon, and garlic pieces.
The pour
Let the oil sit for one minute off the heat. Check with your thermometer; it should be around 225°F. Slowly pour the hot oil over the chili flakes in the jar. It will bubble vigorously.
Cool and store
Stir the mixture once to combine. Let it cool completely at room temperature before sealing the jar. The color will darken as it sits over the next 24 hours.
Other turns to take.
Extra Heat
Add one tablespoon of extra-hot dried bird's eye chilies to the flake mixture.
Citrus Infused
Add a strip of dried tangerine or orange peel to the oil while it heats.
When it doesn't go to plan.
Always use a heat-proof container; the sudden temperature change can crack standard glass.
The oil is ready to use immediately, but the depth of color and heat improves significantly after resting for two days.
If using a stainless steel pot for heating, ensure it is completely dry to prevent oil splatter.
The ones that keep coming up.
How long does this keep?
Kept in a cool, dark cupboard, it stays stable for up to three months. Avoid cross-contamination by always using a clean, dry spoon.
Can I leave the solids in the oil?
Yes. Leaving the chili flakes and peppercorns in adds texture, but remove the large aromatics like star anise or cinnamon before storing to prevent an overpowering medicinal flavor.
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