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
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: 1 Tbsp · Calories: 110 kcal · Carbohydrates: 2 g · Protein: 1 g · Fat: 12 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Sodium: 49 mg · Potassium: 63 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 879 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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