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Sichuan Red Chili Oil

Prep Time: 1 hour
Passive Time: 12-24 hours
Calories per serving:
 
ml
  • 90 g sichuan erjingtiao chilies dried & whole
  • 60 g chaotianjiao heaven facing peppers dried & whole
  • 2 cups sichuan caiziyou or peanut or sunflower oil
  • 2 slices ginger
  • 3 star anise
  • 3 bay leaves
  • 1 stick cassia or cinnamon
  • 1 pod black cardamom
  • 10 cloves
  • 1 tsp fennel seeds
  • 1 tsp sichuan pepper
  • 1 tbsp zicao or sweet paprika, optional for colour
  1. Toast the chilies for a minute over low heat. Deseed and blitz into a powder. If using, add the paprika to the powder.
  2. Toast the spices until fragrant and add to a heatproof sieve or tea strainer.
  3. Heat the oil to 130┬░C. If using zicao, put it in from the start and remove when the temperature is reached.
  4. Add the spices and let infuse for about 3 minutes. Remove and heat up the oil to 190┬░C.
  5. Add the chili powder to a heatproof container and shape into a volcano. Pour half of the oil into the center and stir vigorously to prevent the chilies from scorching.
  6. Let the oil cool down to 135┬░C and add half of the remaining oil to the chili-oil-mixture.
  7. Let the oil cool down to 85┬░C and add the remaining oil to the chili-oil-mixture.
  8. Allow to cool to room temperature before covering and refrigerating overnight. The longer it steeps, the spicier it gets.
  9. Strain out the chili powder and transfer to a bottle.
Prep Time: 1 hour
Passive Time: 12-24 hours
Calories per serving:
 
ml
  • 90 g sichuan erjingtiao chilies dried & whole
  • 60 g chaotianjiao heaven facing peppers dried & whole
  • 2 cups sichuan caiziyou or peanut or sunflower oil
  • 2 slices ginger
  • 3 star anise
  • 3 bay leaves
  • 1 stick cassia or cinnamon
  • 1 pod black cardamom
  • 10 cloves
  • 1 tsp fennel seeds
  • 1 tsp sichuan pepper
  • 1 tbsp zicao or sweet paprika, optional for colour
  1. Toast the chilies for a minute over low heat. Deseed and blitz into a powder. If using, add the paprika to the powder.
  2. Toast the spices until fragrant and add to a heatproof sieve or tea strainer.
  3. Heat the oil to 130┬░C. If using zicao, put it in from the start and remove when the temperature is reached.
  4. Add the spices and let infuse for about 3 minutes. Remove and heat up the oil to 190┬░C.
  5. Add the chili powder to a heatproof container and shape into a volcano. Pour half of the oil into the center and stir vigorously to prevent the chilies from scorching.
  6. Let the oil cool down to 135┬░C and add half of the remaining oil to the chili-oil-mixture.
  7. Let the oil cool down to 85┬░C and add the remaining oil to the chili-oil-mixture.
  8. Allow to cool to room temperature before covering and refrigerating overnight. The longer it steeps, the spicier it gets.
  9. Strain out the chili powder and transfer to a bottle.