This was my first time making chili oil and it isn’t by any means a traditional Chinese chili oil but this turned out amazing - if I do say so myself - and became a secret weapon in my kitchen to add fragrance, flavor and spice to basically any dish. Hell, I’d even slap this on some vanilla ice cream.
Pt. 1: Oil infusion
Pt. 2: Dry mix
In a medium-large size pot, add your oil and infusion ingredients. Heat up oil and stay at a consistent temp of 225˚F-250˚F (107˚C-121˚C) for at least one hour.
Meanwhile mix together your dry ingredients in a large heat safe bowl. Please be careful, remember… You’re pouring super hot oil in here.
After at least one hour of infusing has passed, immediately pour your oil into your dry mix. Stir together and allow your newly born chili oil to rest until cooled. Remove any of the fresh ingredients if possible and then store in a sanitized, airtight glass-container. In the fridge this should last a few months. You’ll be slathering this stuff on everything, trust me. Cheers!
