HOMEMADE CHILLI OIL - RECIPE

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while canola oil is more cost-effective.

dried red chilies

🥗Healthier: cayenne pepper

💰Cheaper: crushed red pepper flakes

Cayenne offers similar heat, while crushed red pepper is often cheaper.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a nutty flavor, while sunflower seeds are budget-friendly.

Slice ginger thinly against the grain to avoid strings.

Chop shallots in half and then roughly dice them.

Heat vegetable oil on low heat until warm, avoiding smoking hot oil.

Add shallots to the warm oil and cook until nearly done, then add ginger.

Agitate the mixture to prevent burning, cooking until shallots are brown and ginger is pale.

Turn off the heat to prevent burning, allowing residual heat to continue cooking the ginger.

Let the shallots and ginger cool down in the oil.

In a mason jar, add chili flakes and season with mushroom seasoning and sea salt.

Strain the shallots and ginger to cool them faster.

Heat approximately 1 cup of vegetable oil until it starts to foam when chopsticks are added.

Carefully pour the hot oil into the cooled shallots and ginger mixture, avoiding direct contact with a cold jar to prevent cracking.

Mix the cooled shallots and ginger with the chili flakes and oil mixture.

Bottle the chili oil for use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens