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Chili oil

A chili oil with Sichuan peppercorns, infused with garlic, shallots and spices.

Adapted from Joshua Weissman

Prep
10 min
Cook
30 min
Total
40 min
Difficulty
medium

Ingredients

Serves 16

  • 300 mL neutral oil, canola, avocado, etc.
  • 120 mL toasted rapeseed oil
  • 10 garlic cloves
  • 2 shallots, peeled and halved
  • 4 star anise
  • 3 black cardamom pods, optional
  • 1 cinnamon stick
  • 40 g Sichuan red chili flakes
  • 10 g red Sichuan peppercorns, freshly ground
  • 15 g kosher salt
  • 6 g MSG
  • 13 g granulated sugar
  • 10 g toasted sesame seeds
  • 15 mL Chinese black vinegar

Steps

  1. In a small saucepan, combine the neutral oil, toasted rapeseed oil, garlic, shallots, star anise, black cardamom and cinnamon. Set over medium heat until the oil reaches 121 °C. Cook, stirring occasionally, until the vegetables are very deeply browned but not burned, about 20 to 30 minutes.
  2. Carefully strain the mixture through a fine mesh metal strainer into a heatproof container. Discard the solids, pour the oil back into the saucepan and bring it up to 177 °C over medium heat.
  3. In a large heatproof mixing bowl, combine the Sichuan chili flakes, ground Sichuan peppercorns, kosher salt, MSG, sugar and toasted sesame seeds. Pour the hot oil into the bowl and immediately whisk to combine.
  4. Once evenly combined, stir in the Chinese black vinegar. Let it cool to room temperature, then store in an airtight container in the fridge until ready to use, or use right away.