I LOVE spicy food and for me if the food is not spicy enough, it's like I am missing something essential like salt or air. This chili oil is so good for drizzle and cooking, it brings out an amazing amount of flavors and as long as the oil is covering up all the spices, it has a great shelf life! it's a mast have in my house, perfect for making a very simple and quick dish into something amazing!
Ingredients -
* Half a cup vegetable oil (avocado\ cold press canola\ grape seed etc. as long that the flavor is neutral and the the oil is cold press)
* 6 spoons dry chili flakes
* 4 big garlic cloves, crushed
* 2 star anis
* Half a thumb ginger crushed
* 1 spoon Korean fermented chili paste
* 1\2 a teaspoon salt
* 10 ground Sichuan pepper
Preparation -
* Roast the dry spices in a dry pan, when it gets fragrant set aside
* Pour the oil into a deep pan and add all of the ingredients
* Cook on a low hit for 10 min, stir occasionally and make sure the garlic is not burning
* Let cool and Pour into a jar
enjoy!
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