Sichuan chili oil2016-08-03
I’m a chilihead and got to have some hotness in my food. I used to hate the numb-tongue effect of Sichuan/Szechuan peppers but lately, I can’t get enough of it! I’ve even used the chili oil on my corn on the cob! Yum!
Chili oil is so versatile that you can use it as a condiment, in a salad dressing, as a quick sauce or just to spice up your food. You can spice upp your sauce by adding star anise, cinnamon, five spice powder, XO sauce instead of soy. If using the dry spices, toast them along with the Sichuan peppers and after steeping in the oil, discard them.
- 1 tablespoon Sichuan peppers
- 250mL chili flakes
- 500mL vegetable oil
- 1 tablespoon XO sauce (optional)
- 2 tablespoons soy sauce
- 1 clove garlic, peeled and crushed
- 3 star anise (optional)
- 1 stick cinnamon (optional)
Toast the Sichuan peppers in a dry frying pan on medium heat until fragrant. Crush the peppers in a mortar and pestle until finely crushed.
Add the oil, garlic, soy sauce and optional ingredients to the pan and warm through on medium low heat for about 5 minutes.
Remove the other dry spices if using them (optional ingredients).
Place the chili flakes and Sichuan peppars in a sterilised glass jar.
Pour the hot oil into the jar.
Allow to cool before storing in the fridge.