10 minutes
A flavorful and aromatic condiment perfect for drizzling over your favorite dishes, made by infusing a blend of spices into a neutral oil.
0.25 fluid ounces
Garlic Clove, peeled
each
tablespoons
Whole Black Peppercorns
teaspoons
Chinese 5-Spice Powder
teaspoons
teaspoons
Szechuan Peppercorns
tablespoons
teaspoons
tablespoons
1. Heat the Oil
Begin by gently heating the neutral oil in a saucepan over the stovetop until it's warm but not smoking.
2. Add Spices to Oil
Carefully add the garlic cloves, red pepper flakes, whole black peppercorns, Chinese 5-spice powder, smoked paprika, Szechuan peppercorns, sea salt, and sesame seeds to the warm oil. Allow the mixture to cook for 3 to 5 minutes, until the sesame seeds start to turn golden and the aroma of the spices becomes irresistible.
3. Cool and Strain Oil
Remove the saucepan from the heat and let the spiced oil cool to room temperature. Strain the mixture through a fine strainer into an airtight jar, ensuring that the infused oil is free of any solid bits.
Use a neutral oil with a high smoke point and heat it gradually to about 225-250°F. Use an instant-read thermometer to prevent scorching the chilies.
For a balanced heat and rich color, select dried red chilies such as Sichuan, Ancho, or Arbol, and adjust the heat level by mixing milder and spicier varieties. Grind chilies to your preferred size for desired texture.
Aromatics like garlic, ginger, and shallots add depth. Slice them uniformly and toast in the oil at a low temperature to draw out their flavors without burning.
Pour the heated oil over the chili flakes and aromatics gradually. Allow the oil to steep and cool at room temperature before straining, or leave the solids in for a more pronounced flavor overnight.
A teaspoon of sugar can balance the heat, while soy sauce or fish sauce adds umami. Spices such as star anise, cinnamon, or bay leaves bring additional complexity.
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