Chilli oil

Chilli oil

By
From
The Art Of The Larder
Serves
ml
Makes
300
Photographer
Mike Lusmore

There is such a thing as a bad chilli oil and that’s one that has sat around for too long, grown stale and lost its lustre. Make your own chilli oil and use it liberally in any recipes that call for oil and also chilli. Use a neutral vegetable or sunflower oil, never olive oil. This version is particularly delicious, with tingly Sichuan pepper, sesame and star anise, among others.

Ingredients

Quantity Ingredient
300ml vegetable oil
1 tablespoon sichuan peppercorns
2 star anise
1/2 a cinnamon stick
2 bay leaves
4 tablespoons chilli flakes, or more to taste
1 tablespoon sesame seeds
1/2 teaspoon salt

Method

  1. Heat the oil, Sichuan peppercorns, star anise, cinnamon and bay leaves in a small saucepan over a medium-high heat and simmer for 2 minutes.
  2. Add the chilli flakes, sesame seeds and salt, stir well and leave to cool to room temperature. Transfer the oil along with the chilli and sesame sediments to a glass jar and seal.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again