Hot Chili Oil
22 in stock
Although you will find a hot chili oil in different parts of the world it is most commonly used in Chinese and Southeast Asian cuisine. More popular in western Chinese cuisine as an ingredient and a condiment. Ours is influenced by the Sichuan region with the perfect combination of heat to numbness. Sichuan peppercorns have a fragrant and numbing quality rather than spicy heat. We added organic gochugaru chili powder for the bright red color and Japones Chiles for the perfect heat. It compliments anything from eggs alone, pizza, dumplings, ramen, noodles and more. With all the essential ingredients to give you the possibility of making it to your liking.
Prep Time: 15 mins
Cook Time: 60 mins
1 bulb garlic – 3 cloves per recipe.
8 oz. of peanut oil or vegetable oil or sunflower oil.
This hot chili oil has so many possibilities. Make it into a chili crisp with fried onions and garlic, or make it into a chili crunch by adding chili flakes and sesame seeds. It’s got all the essential ingredients for you to take it to the next level. Add Chinese black vinegar or fermented black beans for a more traditional chili oil. Use any neutral oil including avocado oil for a healthier version.
- Prep – Grind whole chilis until flakey or fine. Place ground chilis in a large heat proof bowl. Add the packet of red chili powder (Gochugaru) and set aside. Measure 1 cup of your oil of choice. Seperate 3 cloves of garlic and crush with skin on. Have salt handy.
- Slow Cook – In a small sauce pot over very low heat add 1 cup peanut oil, 3 cloves of garlic, and the spice packet. Simmer for 1 hour. Until spices become fragrant and garlic becomes toasted but not burnt.
- The last minute turn heat up to high for about 1 minute until oil becomes bubbly. Then carefully strain oil over the chilis.
- Be careful the mixture will become foamy and bubbly for a few seconds.
- When the bubbles subside add salt to taste and let cool completely.
- Transfer to a non reactive container like a mason jar. Use it to spice up your favorite dishes.
- Last for 4-6 months at room temperature.
Servings: Makes 9 oz. of chili oil.
As the name suggests it is a hot spicy chili oil. Not the hottest but will definitely add that clean heat to any dish you add to. You’ll really see the difference in making it your own. The numbness from the sichuan chilis to the heat is well balanced.
- Avoiding bad oils like soybean oil? Use your favorite healthy alternative neutral oil like Avocado oil.
- Can add fried shallots or garlic for a chili crunch.
- Salt to taste
A little bit of prep and then simmer away. Use a heat safe bowl to pour hot oil over the chilis.
- You can find the shelf life of the kit on the sticker on the bag. It will have the batch number and a best by date.
- Prepared chili oil will last for 3 months even longer.