chili oil.

Put it on anything, make it nice. The origin of chili oil started as a method of preservation, as submerging chilies in oil was the most common method of having out of season chilies, year round.

Szechuan peppercorns:

Although named peppercorns they are not peppercorns at all. Instead they are actually the dried husk of a seed from a small native tree called “prickly-ash”, native to the Sichuan province.

Mala, (ma-la), numbing and spicy:

The tingling/numbing sensation caused by Sichuan peppercorns is often referred to as mala. This is caused by a compound called hydroxy-alpha-sanshool, which interact with the taste buds and nerve endings in our mouth.

Execution:

  1. oil infusion.

  • Combine the red shallots, garlic, coriander, sichuan peppercorns, cinnamon, cardamom & bay leaves together in a saucepan. Cover with 500mL of oil.

  • Set the heat to medium heat, until the aromatics are lightly bubbling away. More specifically the temperature of the oil should remain at a constant of 225-250°F. Do not allow the oil to get too hot as this will create rancid, bitter flavours.

  • Allow the oil to steep for 2 hours, remove the garlic and shallots if they start to become overly browned.

2. chili flake mix.

  • Combine the Sichuan chili flakes with salt, sugar, msg & black vinegar.

  • Add the 50mL of oil and mix, set aside.

3. finish.

  • Once the chili oil has finished infusing, increase the heat until the oil reaches a temperature of 300°F.

  • Place a strainer over your bowl/container containing the chili flake mix and one ladleful at a time, pour the hot oil onto the chili flakes.

  • After all the oil is added, add the sesame seeds.

  • Allow the mixture to cool to room temperature.

4. storage.

  • Store the chili oil in a non-reactive container, glass jars and plastic deli containers work best.

  • Store in the fridge for up to 6 months.

  • Use clean/dry spoons to prevent the oil from turning rancid.

Ingredients:

  • 500mL + 50mL neutral oil, (canola, peanut, vegetable, etc.)

  • 3 small red shallots, crushed, unpeeled.

  • 2 cloves garlic, crushed, unpeeled.

  • 1 small knob ginger, peeled, sliced thin.

  • 1 tbsp coriander seed.

  • 1/4 cup sichuan peppercorns.

  • 2 black cardamom.

  • 1 Cassia cinnamon stick.

  • 2 bay leaves.

  • 1/2 cup Sichuan chili flakes, (Any Chinese chili flake will work, gochutgaru will work as well. Having a good mix of a few different chilies also works quite well.)

  • 1 1/2 tsp kosher salt.

  • 1 tsp sugar.

  • 1/2 tbsp Chinkiang vinegar.

  • 2 tsp monosodium glutamate, (msg).

  • 1/4 cup toasted sesame seeds.

Equipment:

  • heatproof bowl/container.

  • 1 medium saucepan.

  • strainer.

  • thermometer.

  • ladle.

Yield:

  • about 750mL of chili oil.