Serves 24
1440 min
Fuchsia Dunlop's Chili Oil
Recipe GLPRc8a86c165ad72f
A fragrant and deeply flavored infused oil featuring coarsely ground Sichuan and Korean chillies steeped in neutral cooking oil with aromatic ginger and toasted sesame seeds. This condiment develops complex heat and spice over 24 hours and is perfect for drizzling over soups, noodles, rice bowls, and other dishes to add both flavor and a warming kick.
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Ingredients
2.08 cups Neutral cooking oil (such as vegetable, canola, or peanut oil)
100 grams Sichuan and Korean ground chillies, coarsely ground
1 teaspoon Sesame seeds
small piece Fresh ginger, unpeeled and crushed
Directions
In a small dry skillet over medium-low heat, lightly toast the sesame seeds for 1-2 minutes until fragrant, stirring occasionally. Transfer to a plate and set aside.
Gently heat the cooking oil in a small pot or heavy saucepan over low heat until it reaches about 300°F (150°C)—you want it warm but not smoking.
Place the crushed ginger piece into the warm oil and let it steep for 2-3 minutes to infuse, then carefully remove and discard the ginger.
Stir in the ground chillies and toasted sesame seeds, mixing well to combine evenly throughout the oil.
Remove from heat and let the oil cool to room temperature.
Transfer the chili oil to a clean glass jar or bottle. Cover loosely and let rest at room temperature for at least 24 hours (up to several days) to allow the flavors to fully develop and infuse.
Once steeped to your taste preference, seal tightly and store in a cool, dark place. The oil will keep for up to one month.
