Homemade Chilli Oil
This Homemade Chilli Oil adds bold flavour to meals using simple pantry ingredients. By preparing it at home, you can control the oil quality and sodium content while enhancing vegetables, eggs or grain bowls with a small, satisfying flavour boost.
Serves 4
Ingredients Oil:
700ml Canola Oil or alternative neutral oil
1 cinnamon stick
1 cardamon pod
2 bay leaves
1 brown onion, quartered
3 slices of ginger
2 tablespoons Szechuan peppercorns
2 star anise
Spice Base:
3/4 cup Chinese Chilli Flakes
25 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons Korean red pepper flakes
1/2 cup black vinegar
1/4 cup sesame seeds
Method
In a medium saucepan over medium heat, bring oil and aromatics to a simmer. Gently simmer for 40 minutes.
Combine the spice base ingredients in a large heat proof bowl. Strain the oil into the bowl in small amounts at a time, until all oil is mixed in.
Let the oil cool for 10-15 minutes, and then add black vinegar and sesame seeds.
Divide into jars and store in the fridge for up to 3 months.
Benefits:
Reduces reliance on processed condiments
