Home made chilli oil
The other day when I was researching recipes I came across homemade chilli oil. For some reason I have never really thought about making my own but as I read the recipe I knew I wouldn’t be able to resist making some.
I did a couple of tweaks to the recipe and you can find my version below.
We had a bumper chili crop this year. I dried most of them and I got my spice grinder out.
Homemade chilli oil
Preparation time 15 minutes
Cooking time 30 mins + 5 minutes for cooling
Makes 3 dl or 1 ½ cup
- 3 dl vegetable oil, I used rapeseed oil
- 5 star anise
- 3 tbsp Sichuan peppercorns
- 3 fresh bay leaves
- 1 cinnamon stick
- 1 tbsp fennel seeds
- 5 cloves
- 1 heaped tsp sea salt
- 1 1/2 dl or 3/4 cup crushed chilli
Place the oil, bay leaves, Sichuan peppercorns, fennel seeds, the cinnamon stick, star anise and cloves in a pan and gently bring the oil to simmer.
Let the oil simmer for 30 minutes.
Crush the chillis and place in a heat proof bowl. Add the sea salt.
Let the oil cool for 5 minutes and strain through a fine mesh sieve on to the chilli flakes and the sea salt.
Pour the chilli and the oil in to an air tight jar and let cool completely.
Keep in the fridge, it will keep up to 6 months. The oil had a nice kick even before it cooled down and I couldn’t resist trying some whilst still warm.
I had some scallops that I pan fried in butter for a couple of minutes and I then added dill and a teaspoon of the oil.
It was delicious and I can’t wait to use it more, it is addictive!