Homemade Sichuan Chili oil
Sichuan chili oil is numbing, tingling, and spicy all at once. This recipe is quick and easy to make, and you will find all kinds of food to put it on.
Servings 16 tablespoon portions
- 1 cup neutral oil ~ Grapeseed, canola, avocado, peanut, etc.
- 4 whole star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns ~ Please see Notes below
- 8 green cardamom pods
- 1/2 cup red chili flakes (crushed chili) ~ Asian, Indian or Italian; see Note below
- 2 teaspoons sea or table salt ~ Substitutions
Gather your ingredients.
In a small saucepan over low heat, add the oil.
In a small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and cardamom pods over medium-high heat. When the spices are toasted and fragrant (this will take 2 to 3 minutes) stir them into the warmed oil. Turn the heat up to medium and allow the spices to gently bubble for 5 minutes. Remove from the heat and allow the mixture to cool for 5 minutes.
In a glass lidded storage container, place the chili powder and salt. Strain the oil in the over the chili and salt, and add back in a star anise, a bay leaf, and the cinnamon stick. Allow to cool before covering with a lid. This oil will keep for up to 3 months in the refrigerator. Remember to use a clean spoon each time you dip into it. Yield: approximately 1 cup.
- Use a chili powder that has a mix of seeds and chili flakes. This could be Indian chili powder, as pictured in my ingredients photo, or most brands of chili flakes will work for this Sichuan chili oil.
- If you don't have, or can't get Sichuan peppercorns, and you have tirphal/teppal peppercorn, you might try them instead because I understand they are a variety of the Sichuan peppercorns.
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 291mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg