120 minutes
Unleash the vibrant hues and robust flavors of homemade chili oil, perfect for adding a splash of color and a smoky depth to both hot and cold dishes. With this simple recipe, you can create a fresh, aromatic condiment that outshines any store-bought alternative.
cups
Sichuan Peppercorns
teaspoons
Star Anise
each
each
1. Heat the Oil
In a small saucepan, gently heat the oil until hot but not smoking, around 180 to 200°F (82 to 93°C).
2. Combine with Chili and Spices
Place the ground red chili flakes and mixed spices in a heatproof bowl.
3. Infuse the Flavors
Carefully pour the hot oil over the chili and spice mixture. Let the oil sit and infuse for about 2 hours, or until it reaches room temperature.
4. Strain and Store
Once the oil has cooled, strain it through a fine-mesh sieve into your prepared jar or bottle to remove the solids.
5. Seal and Refrigerate
Seal the jar tightly and refrigerate. The chili oil is now ready to use and will keep for up to 1 month.
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