25 minutes
A spicy and aromatic chili oil infused with flavors of red pepper flakes, sesame seeds, Sichuan peppercorns, and garlic.
Peanut Oil, unrefined
0.25 fluid ounces
0 oz
Sichuan Peppercorns, chopped
tablespoons
Garlic, thinly sliced
cloves
to taste
1. Heat Oil and Infuse Spices
Begin by heating the peanut oil in a small pot over medium-low heat. Add the red pepper flakes, sesame seeds, Sichuan peppercorns, and garlic slices if you're using them. Allow the ingredients to infuse into the oil, watching for the red pepper flakes to darken and the sesame seeds to turn golden brown, which should take about 15 to 20 minutes.
2. Season and Cool
Once the oil has infused with all the flavors, remove the pot from the heat and add a pinch or two of kosher salt to taste. Stir gently, then let the oil cool down to room temperature to allow the flavors to meld perfectly.
3. Store Chili Oil
After the oil has cooled, transfer it to a glass jar and seal it tightly. Store the chili oil in the refrigerator, where it will keep for up to one month, ready to add a spicy, aromatic kick to any dish.
Opt for Sichuan pepper flakes for a numbing heat, or Korean gochugaru for a more rounded and slightly sweeter flavor. Mixing a couple of different types can add complexity to your chili oil.
Gently heat the oil with whole spices such as star anise, cinnamon, cloves, and bay leaves to extract their full flavor without burning them. This process is typically done over low to medium heat.
Use a thermometer to ensure the oil reaches around 225°F (107°C) before pouring it over the chili flakes and other dry ingredients. This temperature ensures the aromatics are activated without burning.
Allow the chili oil to steep and cool for at least a day before using it, which allows flavors to meld beautifully. Consider longer steeping for more intense flavor development.
Use a neutral oil with a high smoke point such as grapeseed or peanut oil. For a deeper flavor, mix in a bit of toasted sesame oil.
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