Homemade Chilli Oil - A must have condiment in my pantry

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.

Dry roast 3 tablespoons of red Sichuan peppercorns, 2 bay leaves, 1 large cinnamon stick, 6 pods of green cardamom, and 5 pieces of star anise in a dry pan over medium heat until aromatic.

In a separate pan, warm 1 cup of neutral cooking oil over low heat.

Once the spices are aromatic, add them to the warm oil and increase the heat to medium, cooking for 4-5 minutes.

Turn off the heat and let the oil sit for 5 minutes to cool slightly.

In a bowl, combine 1/2 cup of red chili flakes, 1 tablespoon of crushed red chili flakes, and 1 tablespoon of gochugaru.

Add 2 teaspoons of salt and 1 tablespoon of sesame seeds to the chili mixture.

Carefully strain the warm oil into the chili mixture and stir gently.

Let the chili oil cool completely before transferring it to a glass jar.

Add the larger dry spices (cinnamon stick and star anise) into the jar with the oil.

Store the chili oil in a cool place and use a dry spoon to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens