Homemade Chili Oil
This classic Chinese chili oil is a common ingredient in so many of my favorite Asian dishes, and this easy homemade recipe is absolutely spot on in every way. Now I save money, and never run out of my favorite condiment.
Servings: 2.5 cups
Calories: 110kcal
Ingredients
the spices
- 1/2 cup crushed chiles or chili flakes
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- 1 Tbsp toasted sesame seeds
- 1 tsp sichuan peppercorns
- 1 tsp black peppercorns
- 4 cloves
- 1 tsp five spice powder
the oil
- 2 cups canola oil (also use soybean, peanut, or sesame oil)
- 1 inch long piece of fresh ginger, cut in half
Instructions
- Stir together all the spices in the bottom of a heat proof jar or bowl. It should be large enough to hold the spices and the 2 cups of oil.
- Heat the oil and ginger in a saucepan over medium to medium high heat until it registers 270F with an instant read thermometor.
- Remove the ginger and carefully pour the oil (it will sizzle!) into the jar. Stir the contents well.
- Let cool for an hour, then remove the cinnamon stick, bay leaves, and star anise. Cap and refrigerate until needed.
Nutrition
Serving: 1Tbsp | Calories: 110kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 49mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg