The BEST Chili Oil. Spicy, Aromatic, Intense and Flavorful

Peel the garlic by shaking it in a bowl covered with another bowl.

Chop the garlic in a food processor until finely chopped but not a paste.

Split the fresno chilies in half, remove seeds, rinse, and chop in the food processor until the same consistency as garlic.

In a small sauce pot, add a quarter cup of oil, szechuan peppercorns, star anise, and cinnamon sticks in cold oil.

Turn on high heat to bring the oil up to temperature without burning the spices.

In a separate saucepan, add the remaining oil and garlic, and turn the heat to medium-high for 10-15 minutes until golden brown.

Turn off the heat and strain the flavored oil from the spices after a minute.

Add the red fresno chilies to the garlic oil and stir on medium-high heat for another 10-15 minutes until vibrant red.

Add red chinese chili flakes and dried thai chili flakes to the mixture and stir.

Incorporate the strained flavored oil, salt, and soy sauce, stirring continuously to avoid burning.

Turn off the heat and add sesame oil to the chili oil, stirring to combine.

Equipment Needed

Spice Level: