How to Make Chili oil

How to Make Chili oil - 1 13
  • 100g dried chili flakes
  • 250ml vegetable oil
  • 2 tablespoons Sichuan peppercorns
  • 3 cloves of garlic, minced
  • 1 tablespoon sesame seeds
  • 1 teaspoon salt
Per serving
Calories: 200 kcal
Proteins: 2 g
Fats: 20 g
Carbohydrates: 5 g
25 minsPrint
  • In a dry skillet, toast the Sichuan peppercorns over medium heat for about 2-3 minutes until fragrant. Remove them from the skillet and crush them using a mortar and pestle or a spice grinder. Set aside.
  • In the same skillet, heat the vegetable oil over low heat. Add the dried chili flakes and cook for about 5 minutes, stirring occasionally, until the oil turns red and fragrant. Be careful not to burn the chili flakes.
  • Add the minced garlic, toasted Sichuan peppercorns, sesame seeds, and salt to the skillet. Stir well to combine all the ingredients. Cook for an additional 5 minutes, allowing the flavors to meld together.
  • Remove the skillet from heat and let the chili oil sauce cool down completely.
  • Once cooled, transfer the sauce to a sterilized jar or airtight container. The chili oil sauce can be stored in the refrigerator for up to a month.

Chili oil sauce is incredibly versatile and can be used as a condiment or ingredient in various dishes. It adds a spicy kick to stir-fries, noodles, dumplings, soups, and marinades. It can also be used as a dipping sauce for appetizers like spring rolls or potstickers.

Chili oil sauce is a popular Chinese condiment known for its spicy flavor and intense aroma. The combination of dried chili flakes, Sichuan peppercorns, garlic, and sesame seeds creates a complex and fiery taste that elevates dishes with its heat and richness. It adds a bold and distinctive flavor to a wide range of Asian recipes.

Facts about the sauce:

  1. Chili oil sauce, also known as la jiao jiang, has been a staple in Chinese cuisine for centuries.
  2. The heat level of the sauce can vary depending on the type and quantity of chili flakes used.
  3. Sichuan peppercorns contribute a unique numbing sensation to the sauce, which is a characteristic flavor of Sichuan cuisine.
  4. The oil in the sauce helps to mellow the spiciness of the chili flakes and allows the flavors to infuse over time.
  5. Chili oil sauce is highly customizable, and you can adjust the ingredients and spice levels according to your preference.
  6. It is a popular condiment in many Asian households and is often kept on the dining table for adding a spicy kick to meals.
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