CHILI OIL
Make and share this Chili Oil recipe from Food.com.
Provided by Stephen S.
Categories Chinese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat.
- After oil is bubbling slightly, reduce heat to medium.
- Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat.
- After 30 minutes, observe that the seeds and pods should be darker in color but not blackened.
- Cool oil for 5 minutes.
- In separate bowl, measure out the crushed red pepper flakes and salt.
- Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns) with a strainer or fine mesh strainer.
- Slowly pour the oil over the red chili pepper flakes and stir well.
- When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container.
Nutrition Facts : Calories 302, Fat 32.6, SaturatedFat 5.5, Sodium 351.9, Carbohydrate 3.6, Fiber 1.5, Sugar 1.2, Protein 0.6
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