Homemade Chili Oil

• 份量: 500 servings
• 准备时间: 15 minutes
• 总时间: 1 hour

配料

2 Shallots, thinly sliced

1 Garlic Clove, crushed

1 Ginger, thinly sliced

1 Star Anise

10 Cloves

1 tbsp Cumin

2 tbsp Coriander Seeds

2 tbsp Szechuan Peppercorns

1 tbsp Black Peppercorns

1 Cinnamon Stick

1 tbsp Sesame Seeds

1 Nutmeg, microplaned

500 mL Peanut Oil

½ cup Korean Chili Powder, Goghugaru

½ cup Chinese Crushed Chili

2 tbsp Chinese Black Vinegar (Balsamic works too)

1 tbsp Koscher Salt

步骤

Add the shallots, garlic, ginger, star anise, cloves, cumin, coriander seeds, szechuan peppercorns, black peppercorns, cinnamon stick, sesame seeds, nutmeg, and peanut oil in a medium sized pot.

Heat the pot on medium heat until it reaches 110C / 230F.

Lower the heat to the lowest setting and infuse the aromatics and spices in the oil for 45 minutes or until the shallots are goldenbrown and crispy.

In a thick glass bowl / jar, add the chilis, black vinegar, and salt. Mix.

Place a metal sieve over the chili mixture and gently pour the oil. Make sure to use oven gloves and to not touch the bowl as it will get very hot.

Cool it down and keep in an airtight container. Keep in fridge and it will last up to 6 months shelf-stable, but I guarantee you you’re going to use it up within a month.