She Strengthens

Unlock the Flavor: A Simple Recipe for Homemade Chili Oil

If you’re a fan of spicy food, you know that chili oil can elevate any dish from ordinary to extraordinary. But did you know that making your own chili oil at home is surprisingly easy? With just a few common ingredients and some patience, you can create a fragrant, spicy oil that’s perfect for drizzling over everything from pizza to eggs to ice cream (yes, really!).

Gather Your Ingredients

To make this recipe, you’ll need:

• 4-5 shallots, peeled and thinly sliced
• 2 heads of garlic, cloves peeled and thinly sliced
• 1 ½ cups vegetable oil
• 2 cinnamon sticks
• 2 star anise pods (or 2 teaspoons ground anise seed)
• 2-inch piece of ginger, peeled and finely chopped
• ¼ cup red pepper flakes
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 teaspoons cumin
• ½ teaspoon smoked paprika

Get Ready to Cook

Before you start, make sure you have the following equipment:

• A good sharp knife
• A cutting board
• A medium saucepan
• A heat-proof bowl
• A fine-mesh strainer
• A jar to store your chili oil (such as Weck Mold Jars)

The Cooking Process

Bring the shallots, garlic, oil, cinnamon, and anise to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, reducing heat as needed to maintain a gentle simmer, until the garlic and shallots are browned and crisp (about 25 minutes). Be patient – you want to drive all the moisture out before they brown or potentially burn.

Adding the Flavor

In a medium, heat-proof bowl, mix together the ginger, red pepper flakes, soy sauce, and sugar. Strain the garlic mixture through a fine-mesh sieve set over the bowl with the ginger/pepper mixture. Let the garlic and shallot cool completely in the strainer (this will allow extra crispiness) before stirring back into your chili oil.

The Finishing Touches

Once the oil is cooled to room temperature, cover and refrigerate. And that’s it! Your homemade chili oil is ready to use. Try it on everything from fried eggs and pizza to vanilla ice cream – you won’t be disappointed.

Remember, the key to this recipe is patience. Take your time, and you’ll be rewarded with a fragrant, spicy oil that’s full of crunchy, crispy bits of shallot and garlic. Happy cooking!