Chilli Oil
This Chinese-inspired chilli oil is spicy and flavorful. It’s a commonly used condiment or sauce in Asian cuisines. You can drizzle it over noodles, soups, and more to level up the flavors of your savory dishes.
Chilli Oil
Course: Dips and CondimentsCuisine: Vegan, Chinese-Inspired, Asian-InspiredDifficulty: EasyServings
12-14
servingsPrep time
5
minutesCooking time
10
minutesCooling time
1
hourTotal time
1
hour15
minutesA simple recipe of flavorful chilli oil infused with homegrown crushed dry red chillies and aromatic spices.
Ingredients
⅔ cup neutral flavor oil
3-4 garlic cloves, chopped
1 cm ginger chunk, chopped
2 bay leaves
2-inch cinnamon stick
1 tsp black peppercorns
½ tsp salt
½ cup dry red chillies, crushed
½ Tbsp sesame seeds, roasted
Directions
- To a saucepan on low-medium heat, add all the ingredients except for red chillies and sesame seeds.
- Let the oil sizzle for 5-7 minutes and when it’s really hot and starts to bubble, turn off the flame. Be careful not to burn the garlic and spices.
- Mix red chillies and sesame seeds in a heat-resistant bowl and pour the hot oil over the chilli mix and stir it in. Remove the bay leaves and cinnamon stick and let the oil cool down.
- Store the chilli oil in a sealed jar in the fridge and enjoy it for several months with noodles, fried rice, roasted potatoes, and other recipes.
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