Description
This delicious recipe is a mix between the classic and modern versions of chili oil.
Ingredients
Scale
Cup and a half of rapeseed oil or canola oil
2 tbsp crushed sichuan peppercorn
¾ cup crushed red chili flakes
3 crushed garlic cloves
½ teaspoon salt
Instructions
- Put the oil in a pot and add all the ingredients except the chili flakes
- Set the heat to a medium low and bring down to low once the oil gets up to 200 degrees fahrenheit
- Maintain that temperature and cook the aromatics for up to one hour
- Put the chili flakes in a bowl and strain the hot oil over them
- Allow to sizzle and stir to let the heated oil spread across the flakes
- Once the mixture has cooled down a little but is still fairly hot, add the salt and stir well
- Let the oil sit and infuse for at least 24 to 48 hours before serving