Chili Oil

1. 1

   Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat.

2. 2

   After oil is bubbling slightly, reduce heat to medium.

3. 3

   Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat.

4. 4

   After 30 minutes, observe that the seeds and pods should be darker in color but not blackened.

5. 5

   Cool oil for 5 minutes.

6. 6

   In separate bowl, measure out the crushed red pepper flakes and salt.

7. 7

   Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns) with a strainer or fine mesh strainer.

8. 8

   Slowly pour the oil over the red chili pepper flakes and stir well.

9. 9

   When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container.

* Per serving · 4 servings · Values may vary.

No additional tips available.