This chili oil packs tons of flavor from spices to fresh & dried chilies it has it all. Slow simmered Thai chilies, Korean chili flakes and dried long red chilies infuse this oil and give it that punch you are looking for. Alongside are some amazing spices like clove, cardamom, cinnamon, star anise and szechwan peppercorns. It's also infused with fresh ginger and garlic for added flavor.
Ingredients:
1 cup Korean Chili flakes (Gochugaru)
1 tsp Szechwan peppercorn
10 Thai Chili
12 Arbol Chili
10 Cardamon
12 Cloves
2 Cinnamon sticks
5 Star Anise
1 knob of Ginger
5 Garlic cloves
1 tbsp salt
2 cups neutral flavored oil (Avocado, peanut, vegetable, grape-seed)
Step By step Instructions:
Start by peeling 5 garlic cloves. I like to take the back of my knife and smash them so there easy to peel and they break apart which is perfect for this recipe.
Next slice some ginger thin about a 1 inch piece.
After that mince up 10 Thai chilies.
Take a sauté pan and on medium heat and toast:
5 Star Anise
12 Arbol chili
12 Cloves
10 cardamom pods smashed
2 Cinnamon sticks broken apart
After spices become fragrant remove from heat & set aside.
Begin by using a small sauce pan on medium heat.
Add to that 2 cups of any neutral oil. (Avocado, peanut, canola, grape-seed)
Once oil is hot add in garlic, ginger and Thai chili.
Once garlic is slightly golden, add in the toasted spices and let them simmer in the oil for 5 minutes to infuse with flavor of the spices.
After that add in:
1 teaspoon Szechwan peppercorn
1 cup Korean chili flakes (Gochugaru)
Season with 1 tablespoon salt.
Simmer for 20 minutes on low heat so all the chilies and spices come together and infuse in the oil. Let cool and store in pantry for up to 30 days.
Check out this video on Youtube!
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