QUICK & EASY 5-MINUTE CHILI OIL RECIPE

Find a heat resistant container for the chili oil, such as a mason jar or canning jar.

Fill half of the jar with chili powder and two-thirds of the jar with oil.

Add 1 to 2 tablespoons of roasted sesame seeds and optional crushed roasted peanuts, then mix well.

Prepare spices: use 2 cloves, 1 piece of Chinese sand ginger, 0.5 piece of cardamom, 1 teaspoon of fennel seeds, 1 star anise, 1 bay leaf, and 1 piece of cinnamon.

In a saucepan, add neutral oil (canola oil) to fill two-thirds of the container.

Use chopsticks to test if bubbles come out; when they do, reduce heat to low and drop in the spices.

Slowly fry the spices for about 8 to 10 minutes.

Remove the fennel seeds and spices from the oil.

When the oil is slightly smoking, remove from heat and carefully pour the oil into the jar in stages, stirring to mix the chili powder.

Add 1/4 teaspoon of vinegar and stir to combine, then let it cool.

Store the chili oil in a cool place for up to 4 months.

Equipment Needed

Spice Level: