Asian•gourmet
Chinese Chili Oil 辣椒油
A very spicy yet fragrant chili oil with flowery overtones and a pleasant numbing effect.
- Prep time
- 1 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3/4 cup peanut oil, 175g
- 1 tbsp Sichuan pepper
- 2 dried chilis, chopped
Instructions
- 1
Heat the wok and add in the oil.
- 2
When the oil is hot add in the chopped chilies and sichuan peppers. Cook over low heat for 10 mins.
- 3
When cooled to room temperature, put in a sterilized covered glass jar. We decided to keep the chilies and pepper in but if you like you can strain them out after 3 days and just keep the chili oil.
- 4
Store in a sterilized covered jar in a dark, cool closet for up to 6 months.