House Chili Oil

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Ingredients

• 1 qt. Neutral oil (Grape Seed Preferred but I like using peanut oil as a personal preference)
  

Starter Spice Blend 

• 8 Star Anise

• 8 Cloves

• 3 Sticks of Cinnamon

• 1 Large chunk of Fresh Ginger, Sliced

Chili Oil Base

• 3/4 cup Szechuan or Korean Chili Flakes

• 1/2 cup Szechuan pepper corns

• 1/4 cup Untoasted Sesame seeds

• 1/4 cup Unroasted, skinned peanuts (optional)

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Directions

Note: Unlike in the video, the spice blend in this recipe doesn’t require a second step

1. Heat oil to 300ºF

2. Add the starter spice blend

3. Simmer for at least 15 minutes until you can smell the oil become fragrant

4. The spices should be gently bubbling; increase or reduce heat as needed

5. Reduce heat if you see the cinnamon start to burn

6. In a large metal mixing bowl, compile the chili oil base

7. Once the oil has a sweet fragrance to it, turn it up to 375º

8. Use a metal strainer to scoop out the spices. ****This is a safer way than how I do it in the video****

9. Once the oil temperature has reached 375ºF, turn off the heat, add your Chili oil base spices, and let sit.

10. Allow the oil to steep and cool.

11. Once cool, transfer it into a clean glass jar

12. Keeps for at least a month in the fridge

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