Easy Homemade Lemongrass Chili Oil
This recipe for lemongrass chili oil has heat and deep umami flavor! Extra virginolive oil is infused with fresh lemongrass, garlic, warm spices, and chili flakes.Drizzle the oil over dumplings, soups, bowls, and everything in between!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Filippo Berio Extra Light Olive Oil
- 1 tsp coriander
- 1 tsp fennel seeds
- 2 cinnamon sticks
- 2 bay leaves
- 3 star anise
- 1 tsp Sichuan peppercorns
- 1 shallot (halved)
- 2 stalks lemongrass (cut into chunks)
- 3 cloves garlic (smashed)
- ¼ cup chili flakes
- 1 tbsp sesame seeds
- ½ tsp salt
Instructions
- 1
Add chili flakes and sesame seeds to a bowl or jar. Set aside.
- 2
Add Filippo Berio Extra Light Olive Oil, coriander, fennel seeds, cinnamon sticks, bay leaves, star anise, Sichuan peppercorns, shallot, lemongrass, and garlic to a sauce pan. Heat over medium low heat and simmer for 30 minutes to an hour.
- 3
After simmering, make sure the oil reaches 225-250 degrees F. This results in a lighter chill oil where the sesame seeds are moderately toasted. If you want a darker, more toasted chili oil, bring the oil up to 250-300 degrees F.
- 4
Strain the oil through a fine mesh sieve.
- 5
Add chili flakes and sesame seeds to a bowl. Pour infused oil over both. Add salt and serve!