Lillian's Chilli Oil

photo: Pinterest

Note: the reason that I use rice bran oil or similar variants in this recipe is that I like to have the option of keeping chilli oil in the fridge, and if you use coconut oil/olive oil it will set and be unfortunate. Oils such as these also have a noticeable taste, which I do not rate in a recipe of this sort.

The excellent thing about this recipe is that you may add or take away any number of ingredients. The oil and crushed pepper flakes are the obvious essentials, but beyond that the recipe can be adapted into a garlic/ginger/chilli oil or simplified into a chilli oil lacking in aromatics. The latter will be inferior to this recipe, but that’s okay. Chilli oil tastes great on everything savoury, and probably some sweet things too.

1 ½ cups neutral oil

5 star anise

2 cinnamon sticks

2 bay leaves

3 tablespoons Sichuan peppercorns

¾ cup crushed Asian red pepper flakes

1 ½ tsp salt

1. Heat oil, star anise, cinnamon, bay leaves and peppercorns in a small saucepan on medium/high heat. These are your aromatics and you must be gentle with them.

2. When the oil starts to bubble in a more aggressive way, turn the heat down to medium/low. Be very careful that you don’t burn the aromatics, if you do, you’ll ruin everything, and your oil will be bitter. Just keep an eye on your oil, and if the aromatics look like they are getting very brown very quickly, turn it down.

3. Let the oil cook for half an hour, lightly bubbling. Try not to let your bubbling die down, but if it does just turn the heat back to medium/high until bubbles form, then back down to medium/low. It can feel high maintenance on first attempt, but it is worth it.

4. When the oil is good and done, your aromatics should be darkened, but never blackened. Turn the stove off, and let it chill in the pot for five (no longer than five though please).

5. In a bowl, chuck your chilli flakes and salt. Remove all of your aromatics from the oil with a slotted spoon or strainer and pour the oil very slowly over the chilli flakes. Stir well, quickly and carefully.

6. Leave the oil until cool, and then transfer to a sterilised glass jar. It’ll keep for up to 6 months.

photo: Pinterest

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