Homemade Chili Oil
By Tiffy Cooks
Homemade Chili Oil is the BEST gift you can give to your friends and family this holiday season. I drizzle my Homemade Chili Oil on EVERYTHING because I promise, it is the best chili oil you will ever try! It is super easy to make, and unlike other recipes, there will be no waste with this recipe. We will be blending up all the garlic, spices, and herbs to take this chili oil to a whole other level.
Ingredients
- 20 cloves Garlic chopped
- 4 tbsp Sichuan peppercorn
- 25 Dried Red Whole Chili
- 2 tbsp Red Chili Flakes
- 4 cups Oil I use grapeseed oil
- 2.5 tbsp Korean Chili Flakes
- 2 Star Anise
- 2 Tbsp Salt
- 2 Bay Leaf optional
Instructions
- Toast Sichuan Peppercorns, Red Chili Flakes, and Whole Red Chili in a pan at medium-high heat for 3-5 minutes or until fragrant.4 tbsp Sichuan peppercorn, 25 Dried Red Whole Chili, 2 tbsp Red Chili Flakes, 2 Star Anise, 2 Bay Leaf, 2.5 tbsp Korean Chili Flakes
- In a pan, heat up 4 cups of oil while infusing the oil with Bay Leaf and Star Anise.
- In a large container, add in the toasted spiced, and garlic. Once the oil in the previous step is hot, pour the oil over the toasted spices and garlic and add 2 tbsp of salt. Mix and let it rest for 30 minutes.20 cloves Garlic, 4 cups Oil, 2 Tbsp Salt
- Remove Bay Leaf and Star Anise before blending the rest in a high-speed blender for 1-2 minutes.
- Pour it into a clean jar, and store in the fridge for up to 3 months
Video
Notes
- if this is your first time making chili oil and having Sichuan peppercorn, cut the amount in half as the numbing can be overwhelming.
- Your jar of chili oil can be stored in the fridge for up to 3 months.
Nutrition
Serving: 1tspCalories: 8669kcalCarbohydrates: 164gProtein: 34gFat: 908gSaturated Fat: 68gPolyunsaturated Fat: 258gMonounsaturated Fat: 569gTrans Fat: 4gSodium: 14663mgPotassium: 5129mgFiber: 41gSugar: 63gVitamin A: 21627IUVitamin C: 1636mgCalcium: 585mgIron: 24mg
