Easy Chilli Oil Recipe

In the world of condiments, there’s one that stands out as a true flavor enhancer—chilli oil. However, not all chilli oils are created equal. If you’ve ever tried the store-bought varieties and found them lacking in taste, fear not! Today, we’ll show you how to make your very own chilli oil, and trust us, once you taste it, you’ll never go back to the mediocre store-bought version again. This recipe is incredibly versatile, complementing European dishes like pizza and pasta, as well as Asian delights such as noodles, dumplings, and steamed rice. Get ready to elevate your culinary creations with this special condiment!

Toasting the Spices Start by selecting a medium saucepan, around a liter and a half in size. Turn the heat to medium and toast whole spices like a cinnamon stick, dried bay leaves, chili de arbol, star anise, cloves, and whole black peppercorns. Dry toast them for a few minutes until they start to smoke slightly, releasing their aromatic flavors.

Assembling the Chilli Oil Transfer the toasted spices to a mason jar or a glass container, and add red chili flakes for that extra kick. Choose your preferred chili flakes, depending on your heat preference. Pour in a splash of Chinese black vinegar or substitute it with sherry or balsamic vinegar. To prevent the oil from bubbling over, ensure that the container can hold at least twice the volume of oil.

 Infusing the Oil Use half a liter of neutral-tasting, high smoke point oil like canola oil and set the heat to medium-low. Add green onions and garlic, giving the oil a savory and aromatic boost. Simmer the mixture gently at 130 degrees Celsius (270 degrees Fahrenheit) for 10 to 15 minutes, ensuring that the onions and garlic turn golden brown without burning.

Straining and Mixing Carefully strain the hot oil through a fine-mesh strainer into a heatproof container. Remember to handle the hot oil with caution to avoid any accidents. Next, pour the hot oil over the spices in the mason jar, ensuring that you capture all the flavorful aromas.

Seasoning and Infusing Add a generous pinch of fine sea salt and use a long-handled spoon to stir the mixture thoroughly, allowing the spices to infuse the oil. Let it infuse for at least 24 hours, and the longer it sits, the deeper the color and flavor will become.

Store and Enjoy 

After 24 hours, you’ll witness the transformation of your chili oil into a bold and aromatic condiment. Store it in the refrigerator for up to three months, and you’ll always have this delightful chili oil on hand to elevate your dishes.

Easy Chilli Oil Recipe

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You've mastered the art of making homemade chilli oil—a versatile and mouthwatering condiment that will take your dishes to new heights. Say goodbye to lacklustre store-bought chilli oils and savour the rich flavours and complexity of this homemade gem. Whether you're garnishing your favourite Asian dishes, adding depth to European delicacies, or exploring new culinary combinations, this chilli oil is a game-changer. So, embrace your inner chef, stock up your kitchen cupboard with this truly special condiment, and let the flavours of your culinary creations soar to new heights! Happy cooking and happy eating!

Ingredients

• - 1 x Cinnamon stick
• - 2 x Bay leaves (fresh or dried)
• - 10 x Chilli de arbol (all other dried chilli's work aswell, use what's available to you)
• - 2 x Star anis
• - 6 x Cloves
• - 20 x Whole black peppercorns
• - 2 tablespoons or 35g dried chilli flakes
• - Splash (1 tablespoon) Chinese black vinegar (Sherry or balsamic vinegar if you don't have this ingredient)
• - 500ml or roughly 1 pint of a neutral tasting oil (Canola, peanut, vegetable etc)
• - 5 x Cloves of garlic (mine were small this could be 3 larger cloves)
• - 2 x Green onions/Scallions
• - Pinch of salt

Instructions

1. Start by getting a medium saucepan and turn it on to medium heat (around 6 out of 10).
2. Toast the whole spices (cinnamon stick, dried bay leaves, chili de arbol, star anise, cloves, black peppercorns) for 2-3 minutes until they start to smoke a little and have a little color.
3. Carefully place the toasted spices into a mason jar or glass dish and add 35 grams or 2 tablespoons of red chili flakes, and a splash of Chinese black vinegar.
4. Heat half a liter of canola oil in a separate saucepan on medium-low heat (around 3 out of 10). Add roughly chopped green onions and crushed garlic to the oil and simmer for 10-15 minutes until the onions and garlic have turned golden brown.
5. Carefully strain the oil into a container and pour it over the spices in the mason jar.
6. Add a pinch of fine sea salt to the mixture and stir well.
7. Allow the mixture to cool and store in a cool, dark place. The flavors will develop after 24 hours. Use the chili oil as a condiment with European or Asian dishes like pizza, pasta, noodles, dumplings, and steamed rice.