Fill a half-pint glass mason jar with ¼ cup of red pepper flakes. Set aside. In a small saucepan, add ¾ cup of canola oil and the following ingredients: ¼ teaspoon of salt, 2 whole star anise, ½ teaspoon of crushed fennel seed, ½ teaspoon of crushed Sichuan peppercorns, 2 whole cloves, ½ teaspoon of ground cinnamon, 1 teaspoon of sugar, 2 smashed garlic cloves and one thumb-sized piece of ginger, peeled and crushed.
Gradually heat the oil and spices over low heat. Adjust the heat so as not to brown the garlic or ginger too quickly. Heat the oil for 15 minutes, swirling the pan from time to time. You are looking for a very low simmer, where the oil is just barely sizzling around the garlic and ginger.
After 15 minutes, carefully strain the oil using a fine mesh strainer. Pour the hot oil into the mason jar, covering the chili flakes. Seal the jar and let it sit on the counter for three days before using. This oil is great in stir-fry, noodles dishes or spooned over fried eggs.
Hot Chili Oil
Ingredients
- ¼ cup red pepper flakes
- ¾ cup canola oil
- ¼ tsp salt
- 2 whole star anise
- ½ tsp fennel seeds, crushed
- ½ tsp Sichuan peppercorns, crushed
- 2 whole cloves
- ½ tsp ground cinnamon
- 1 tsp sugar
- 2 garlic cloves, smashed
- 1 thumb-sized piece of raw ginger, smashed
Instructions
- Fill a half-pint glass mason jar with ¼ cup of red pepper flakes. Set aside.
- In a small saucepan, add the canola oil and remaining ingredients. Gently heat the oil over low heat for 15 minutes, making sure the garlic and ginger do not brown too quickly. You want the oil barely bubbling around the garlic and ginger.
- After 15 minutes, very carefully strain the oil, then pour it into the glass mason jar. Seal and mason jar and let the hot chili oil sit on the counter for three days before using. Enjoy!
