CHILLI OIL

INGREDIENTS

• 5 star anise

• 1 cinnamon stick (cassia bark even better)

• 2-4 tbsp of Szechuan peppercorns (how much numb do you want)?

• 3 Bay leaves or 4

• A tsp cloves

• 3 cloves of garlic peeled

• 2 shallots peeled

• 350-500 ml of a neutral oil like grape-seed, veg, peanut

• 1 - 1 1/2 cups of Szechuan chilli flakes or if you can't find that then the - normal chilli flakes from your supermarket is fine, it just won't be as hot.

• SALT to taste

METHOD

In a large pot add basically everything besides chilli flakes and salt.

Have the heat on low you want it all to infuse slowly and not burn so about 100-120C temp wise. Leave this to just bubble gently for like 20mins or more if you want. I get impatient.

Have a large heatproof bowl ready with chilli flakes in it. Make sure it's big. The oil can spill over.

Using a strainer carefully pour the oil mixture over the chilli flakes. Leave to infuse and cook.

Add a few tsp of salt at this point while it's cooling too.

Voila. You have chilli oil for months.

NOTES

You can add others spices and play around to like black cardamom or sesame seeds.

The use of garlic and shallots isn't always normal but I like the flavs better. If they start to go too brown while simmering take them out so they don't make your oil bitter.

Try this and send me pics so i know yall be making this. I promise you'll never buy chilli oil again after trying this.

Or if you make really good chilli oil and swear by it send it to me and I'll stop making mine THX!