Want to add some spice to your fridge?
Move over, mustard and ketchup. This Sichuan chili oil is going to be the life of the party in the condiment section. It’s hot, sassy, and packs a serious punch. It’s super versatile and tastes great on just about anything (except dessert… to my knowledge). Warning: it is highly addictive, but also extremely potent. Have some water and yogurt near by in case you can’t handle the heat.
Tapas means “heat” or “the burning away of impurities” in Sanskrit. (Tapas are also a wide variety of Spanish appetizers — which I’m sure this chili oil will taste amazing on as well.) My Sassy n’ Sizzling Sichuan Chili Oil will definitely heat up your insides and may also help keep you healthy.
Capsicum, the compound in hot peppers that creates its spice factor, has a myriad of health benefits. Studies have shown that it may reduce appetite, prevent and fight cancer, and reduce pain. So think about that the next time you’re wiping a tear from your eye and wondering if your can muster another spoonful of chili oil!
I scoured the internet for hours trying to find the right combination of ingredients and techniques to make my chili oil. While there were a lot of subtle variations in ingredients and aromatics, I was surprised by the variety of cooking methods. The cooking time varied across the board… and there was a lot of heated discussion (no pun intended) over whether to cook the crushed dried chili pepper directly in the oil or pour the aromatic hot oil over them. It took me a couple of tries to get it just right.
Another challenge that I encountered was deciding on what oil to use. A lot of the recipes called for vegetable oil, grape seed oil, sesame oil, peanut oil, or — very occasionally — extra virgin olive oil. The first couple of times that I made the chili oil, I used organic cold pressed canola oil, because I wanted to store it in the fridge without it congealing. On my third try, I decided to experiment with extra virgin olive oil*, because it’s a healthier oil choice. In the recipe below, I’ve given both oil options.
*Note: You can either store the chili oil in a dark place at room temperature for up to 2 weeks or keep it in the fridge for up to 6 months. Olive oil often solidifies in the fridge, so you will need to set it out at room temperature for a little bit to let it re-liquefy before consuming.
Want to add some spice to your fridge? Move over, mustard and ketchup. This Sichuan chili oil is going to be the life of the party in the condiment section.
Save RecipeIngredients
- 1 cup organic cold pressed canola oil OR 1 cup extra virgin (unrefined) olive oil*
- 6 cloves of garlic, slightly smashed
- 2 inch piece fresh ginger, sliced
- 5 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 3/4 cup Sichuan crushed red pepper flakes
- ½ - 1 teaspoon sea salt
Directions
- Heat your oil of choice, garlic cloves, ginger slices, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small pot over medium-high heat.
- When the oil starts to bubble slightly, turn down the heat to medium-low. Keep a watchful eye on the pot and adjust the temperature as needed — your goal is to keep a steady light rolling bubble. The aromatics may darken slightly, but if they start to turn dark brown or black, it means that you’ve overcooked and burned them.
- When the garlic is perfectly golden brown, turn off the heat and let the oil cool for 5 minutes on a cool burner. While you’re waiting, add the Sichuan red pepper flakes and salt in a heat-proof bowl.
- Slowly pour the oil in a mesh strainer over the bowl so that you separate the aromatics from the oil. Stir well.
- After the chili oil has cooled, transfer to a ball jar and let it set for 24 hours in the fridge to fully incorporate and get spicy!
- Optional: After a day, use a mesh strainer to separate the chili and the oil. Store each in separate containers. The spicy oil is great for cooking!
Notes
*For a smokier flavor, add 1 TBS of sesame oil
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