How to Make Chili Oil (辣椒油)
How to Make Chili Oil (辣椒油)One look in my fridge and the first thing you’ll notice is how many condiments I have, some are homemade, while others are store-bought, but one thing that a lot of them have in common is chili peppers. I’m not a hoarder by nature, but when it comes to hot sauce, I have a weakness, … Continue reading “How to Make Chili Oil (辣椒油)”Marc Matsumoto
chili pepper flakes (I used Korean Gochugaru)
Chinese five spice powder
dried scallops (optional)
garlic (finely minced)
ginger (finely minced)
- To grind the Sichuan Pepper, first pick through the peppercorns to remove any black seeds or twigs. Add the peppers to a spice grinder, or use a mortar and pestle to grind them into a powder.
- If you're going to add dried scallops, put them in a spice grinder or small food processor and pulse until coarsely ground. Add this to the chili peppers mixture and mix.
- Add the chili pepper flakes, sesame seeds, dried scallops, Sichuan pepper, and five-spice powder to a bowl and stir to combine.
- Add the soy sauce to the pepper mixture and stir to distribute evenly.
- Add the oil to a saucepan over medium heat and heat preheat until hot. Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.
- Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilies, so be very careful.
- Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it's best to let the mixture steep for a day or two to get the maximum flavor into the oil. Store the chili oil in the refrigerator.