How to Make Chili Oil
Chili Oil is a commonly used condiment with Asian cuisine, particularly dim sum or dumplings. I love to infuse my own oils and chili oil is no exception because I can choose the level of heat, herbs and spices. It provides such a lovely spicy freshness and enhances the sauces I make for the dumplings. I actually make 2 batches where I toast my chili flakes and peppers to the point of being dark brown. The darker oil has a spiciness and nuttiness that is just wonderful. I use grapeseed oil because of the flavor and high smoke point. I’m very eclectic so I use my chili oils for many dishes. You shall see!
- 5 teaspoons of red chili pepper flakes
- 1 teaspoon of Szechuan peppercorns
- 2 cups grapeseed oil
- 2 whole cloves of garlic
- 6 dried chili pods
- Place, chili pepper flakes and Szechuan peppercorns in a medium size saucepan over medium high heat.
- Let the pan heat up and stir the pepper flakes and peppercorns a few times (5 minutes).
- Add the grapeseed oil let warm and simmer for approximately 15 to 20 minutes.
- Remove from heat and let cool.
- Pour into an air tight jar, add garlic, chili pods and store in the refrigerator.
- Use as desired.