Aromatic Szechuan Chili Oil
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A deeply aromatic and spicy homemade chili oil infused with whole spices, aromatics, and Szechuan peppercorns for a classic numbing heat.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a large heat-proof bowl, combine the dried chili powder, sugar, salt, MSG, soy sauce, and black vinegar. Mix slightly to combine and set aside.
In a medium pot or wok, heat approximately two cups of neutral oil over medium heat.
Add the shallots, ginger, garlic, cinnamon stick, black cardamom, regular cardamom, star anise, cloves, Szechuan peppercorns, and bay leaves to the oil.
Add the fresh cilantro and scallions to the oil. Be careful as the moisture in the fresh aromatics will cause the oil to splatter.
Let the aromatics and spices infuse in the oil for about 10 minutes. The ingredients should be bubbling gently and turning golden brown, but not burning.
Strain the oil through a fine-mesh sieve to remove all the solids (the 'unpleasant substances').
Carefully pour the hot, strained oil directly onto the prepared spice and chili mixture in the heat-proof bowl. The mixture should sizzle vigorously.
Finish by stirring in the sesame seeds. Allow the oil to cool completely before transferring to a jar for storage.
Notes
The author suggests using a 'not-so-fine' chili powder to ensure the texture is right and it doesn't burn instantly. The 'unpleasant substances' refer to the spent aromatics and whole spices which are strained out before the oil is combined with the chili flakes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 262
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 28 g
- Fiber
- 1 g
Where the calories come from
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