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You are introducing a homemade chilli oil recipe to spice up your culinary adventures. Crafted with Sichuan peppercorns and dried chillies, this aromatic oil is a versatile condiment that adds a sensational kick to your favourite dishes. Learn how to make and creatively use this chilli oil to transform everyday meals into culinary delights.


Ingredients for chili oil recipe

  • Sichuan Peppercorns
  • Dried Chilies
  • Vegetable Oil

Preparation Steps for chili oil recipe

  1. Begin by heating vegetable oil in a pan over medium heat. The oil you use will depend on how much chilli you wish to make. A good starting point is about 1 cup of oil.
  2. To the heating oil, add a generous amount of Sichuan peppercorns. A tablespoon should suffice for a nicely balanced flavour, but feel free to adjust according to your spice tolerance.
  3. Break the dried chillies into smaller pieces and add them to the pan. The number of dried chillies can also be modified to suit your heat preference.
  4. Allow the mixture to cook for about 5-10 minutes. You’re aiming for the oil to bubble lightly, indicating the flavours of the Sichuan peppercorns and dried chillies are infusing into the oil. Be mindful not to overheat, as this can cause the spices to burn and impart a bitter taste to the oil.
  5. Remove the pan from heat once you notice the distinct aroma wafting through your kitchen. Allow it to cool for a few minutes for safe handling.
  6. Strain the oil to separate the spices from the infused oil. A fine mesh strainer or cheesecloth works well to ensure a smooth, debris-free chilli oil.
  7. After straining, allow the oil to cool completely. Then, transfer it to a clean, dry jar for storage. Your homemade chilli oil is now ready to use!

Serving Suggestions

  • Noodles and Soups: Elevate the flavour of noodle dishes and comforting soups by drizzling a bit of this fiery oil before serving.
  • Dipping Sauce: Use this chilli oil as the base to create an irresistible dipping sauce for dumplings, potstickers, or steamed buns.
  • Marinades and Dressings: Add a new dimension to marinades and salad dressings by incorporating a teaspoon of chilli oil for added complexity and heat.
  • Spicy Mayonnaise: Mix this chilli oil with mayonnaise to concoct a spicy mayo, perfect for sandwiches, burgers, and sushi rolls.
  • Morning Eggs: Kickstart your day with flavour by adding a few drops of chilli oil to scrambled eggs or omelettes.

This Sichuan Peppercorn and Dried Chilies chilli oil recipe is easy to make and incredibly versatile. Whether you want to add a spicy touch to your meals or want to experiment with new flavours, this chilli oil is a must-try. Store it in a cool, dry place and enjoy the vibrant flavours it brings to your table. Happy cooking!

Frequently Asked Questions (FAQs)

Q: How long can I store the homemade chilli oil?

A: When stored properly in a cool, dry place, the chilli oil can last up to 6 months. Make sure the jar is sealed tightly to maintain freshness.

Q: Can I use a different type of oil as the base?

A: Absolutely! While vegetable oil is neutral and allows the flavours of the spices to shine, you can experiment with other oils like canola, peanut, or sesame oil for added depth of flavour.

Q: Is it necessary to strain the spices from the oil?

A: Straining the spices results in a smooth, debris-free oil, which is preferable for certain uses. However, some prefer to leave the spices in the oil for aesthetic reasons and an extra flavour.

Q: How do I adjust the recipe if I want hotter chilli oil?

A: If you prefer hot chilli oil, simply increase the number of dried chillies in the recipe. Conversely, for a milder oil, reduce the number of chillies.

Q: What should I do if my chilli oil tastes bitter?

A: Bitterness usually indicates that the spices were overcooked. Please pay. Do not overheat the oil; it should bubble gently without smoking. If it’s your first time, consider cooking at a slightly lower temperature and tasting periodically.

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