Introduction: Classic Chinese Chili Oil

Picture of Classic Chinese Chili Oil

This is a spicy chili oil that can be used for cooking and dipping.

Ingredients:

500g Fresh chili peppers (any kind will do, pick ones appropriate to your tolerance level)

3 tsp Salt

1 Clove garlic

1/2 tsp Sesame seeds (raw, white sesame works best)

1/2 tsp "13 Spices" spice mix powder (*optional)

1 cup Vegetable oil


Tools:

Cutting board

Knife

Measuring spoons and cups

Bowl

Cloth for straining peppers

Saucepan

Stove

Glass jar with lid

Step 1: Prep the Chilies

Picture of Prep the Chilies

Mince the chilies, place in a bowl with 2 tsp of salt and stir.

Wait 5 - 10 min. When the chilies start releasing liquid, wrap them in a kitchen cloth and squeeze out as much water as possible. Discard the water.

Take the chilies out of the cloth and place on a plate next to a warm windowsill, warm radiator or on a baking tray in a toaster oven at a low temperature (< 80°C) until they are completely dried.

(It's possible to skip the drying. Drying gives the chilies a nice crunchy texture)

Step 2: Assemble

Picture of Assemble

Put the chilies into a clean, dry jar along with:

1 tsp salt

1 Garlic clove, minced

1/2 tsp White sesame (raw)

1/2 tsp of "13 Spices" spice mix powder (*optional)

* "13 Spices" can be found in most Asian supermarkets (see image of the yellow and brown box). The ingredients in this spice mix are: Star anise, fennel seed, Sichuan peppercorn, galangal, dried orange peel, black pepper, cardamom, cinnamon, ginger, licorice, clove and angelica. Using this powder mix is optional. Feel free to improvise with any combination of the listed ingredients.

Step 3: Sizzling Hot Oil

Picture of Sizzling Hot Oil

Heat vegetable oil in a saucepan at medium heat.

Test the temperature by tossing a small piece of garlic into the oil. If the garlic bubbles on contact and floats, the oil is ready.

Pour the hot oil into the jar.

When the oil cools, it's ready to eat. This condiment is best eaten within a few days.

Keep it refrigerated to avoid the risk of botulism.

Comments

kriekit (author)2017-02-22

I absolutely love chili and garlic oil and I don't want to be the one to a spoil-sport, but this is a non-acidic product, you have to consume it within a few days of making it, or risk botulism developing. And you have to put this warning in your Instructable or could face someone suing you if they contract it. You don't have to believe me - just google chili or garlic oil and botulism. Trusting to be able to 'see when the product is off' does not help you at all with botulism - it is absolutely clear, and you cannot smell or see it.

raniahoraniaho (author)kriekit2017-02-23

Ah, good point. Thanks for the feedback. I'll make changes to the post.

kriekit (author)raniahoraniaho2017-02-23

No problem. :)

craftyincobalt (author)2017-02-21

Great recipe. Thank you for sharing.

DIY Hacks and How Tos (author)2017-02-19

Looks great. Homemade is always better than buying it. When you make it from fresh ingredients, the taste is just a lot fuller.

About This Instructable

8,617views

115favorites

License:

More by raniahoraniaho:Classic Chinese Chili Oil
Add instructable to: