1 cup neutral-tasting oil (e.g. peanut, rice bran, vegetable or canola)
4 whole star anise
1 cinnamon stick
2 bay leaves
3 tablespoons Sichuan peppercorns
8 cardamom pods
½ cup Asian chilli powder*
2 tsp sea salt
Place the oil in a saucepan over low heat.
In a separate small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods over medium-high heat until just starting to smoke. Then add the spices to the warm oil. Turn the heat under the oil up to medium and wait for the spices to gently sizzle. Cook at a gentle sizzle for 4-5 minutes. Remove from the heat and allow to cool for 5 minutes.
Place the chilli powder and salt in a heat-proof jar or bowl. Strain the oil over the chilli salt mixture. Add the bay leaves, cinnamon stick and star anise back into the oil mixture and gently stir. Allow to cool before storing in an airtight jar. Use within a year.
NOTES:
– Asian chilli powder has a mixture of chilli powder and some chilli seeds. Find it an an Asian grocer.
Soooo good!
BEST CHILLI OIL!!
I made this recipe in 2020 lockdown and have been retopping my jar with oil whenever it gets low and the taste is still spot on! Only now 2 1/2 years later Ive made a fresh batch which only takes me 10 minutes and it still blows my mind! Thank you so much!!
Crack Chili Oil
I have to make a batch every month because I put this on everything. I refuse to eat my cucumber without it. I put it on everything even remotely Asian’ish or not even close… boiled potatoes, marinated chick peas, black beans LORD so good!! Even on my split pea soup!!
This recipe is your gift to the world!! God working thru you to give us the previous gift!!
Life changing – A MILLION THANK YOUS!!!!!