Chili Oil

Ingredients

• 480 ml (2 cups)oil
• about 60 g (3/4 cup)chilli flakes
• 1/2 tspsalt
• 7garlic cloves, roughly chopped
• 7small shallots, roughly chopped
• 8 gdried shrimp
• 2star anise
• 1 tspcloves
• 1bay leaf
• 1 (10 cm)cinnamon stick
• 2 tspSichuan peppercorns
• 2 tspwhite peppercorns

Instructions

1. 1

   Warm the oil

   Heat the oil in a pan over the lowest heat.

2. 2

   Infuse the aromatics

   Add all the spices and other aromatics to the oil. Let them infuse over small bubbles for 1/2–1 hour, taking care not to burn them.

3. 3

   Prepare the flakes

   Remove the ingredients from the oil and set aside the garlic, shallots and dried shrimp. Put the chilli flakes in a shallow bowl.

4. 4

   Pour over oil

   Pour the hot oil over the chilli flakes; it should sizzle gently. Mix well and leave to cool.

5. 5

   Blend until smooth

   Put the chilli oil, salt, fried garlic, shallots and dried shrimp in a food processor and blend until smooth. Discard the remaining whole spices.

What is chilli oil?

Chilli oil is a condiment made by infusing oil with chilli and aromatic ingredients. This version draws on Sichuan-style flavours, including Sichuan peppercorns and star anise, alongside garlic, shallots and dried shrimp.

The method first slowly flavours the oil, then pours it over chilli flakes and blends in some of the fried aromatics. That gives the finished oil a smooth texture and layers of heat and savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 2g protein, 11g carbs, 111g fat.

Most of the energy and fat come from the oil, while the chilli flakes, garlic and shallots contribute much of the carbohydrate. The dried shrimp adds some protein, though the amount per portion is modest. Use a spoonful as a condiment alongside a meal with vegetables and a protein-rich main.

The aromatics and chilli

Whole spices: star anise, cloves, bay leaf, cinnamon and both types of peppercorns infuse the oil gradually. They are removed before blending so the finished condiment is not full of woody or hard whole spices.

Chilli flakes: use flakes you enjoy eating, since their heat and texture carry through into the finished oil. A shallow bowl gives the hot oil room to reach the flakes evenly.

Keep the infusion gentle

Low heat: the oil should bubble gently around the aromatics during the 1/2–1 hour infusion. If the ingredients darken quickly or the bubbling becomes vigorous, reduce the heat.

Watch the solids: the garlic, shallots and shrimp are meant to be retained for blending, while the other infused spices are discarded. Keep track of them as you remove the ingredients from the pan.

Pouring and blending

Gentle sizzle: when the oil hits the chilli flakes, a soft sizzle is the cue to mix them together. Let the mixture cool before transferring it to the food processor.

Smooth finish: blend the chilli mixture with the salt and reserved fried ingredients until it reaches the texture you want. Pause to scrape down the sides if ingredients are sticking above the blades.

Timing and doneness

Infusion time: the recipe gives a range of 1/2–1 hour, so allow the oil to take on the aromatics slowly rather than rushing it over higher heat.

Texture cues: the aromatics should be infused without burning, and the oil should sizzle gently when poured onto the flakes. The final blend should be smooth, with no large pieces of garlic or shallot.

How to serve it

Noodles and rice: spoon a little over plain noodles, rice or dumplings to add heat and savoury depth. Stir it through just before serving so the flavour is distributed.

At the table: offer the oil alongside soups, vegetables or other savoury dishes, and let everyone add it to taste.

Recipe notes & tips

• Use a pan large enough for the oil to cover the aromatics.
• Keep the heat low throughout the infusion to help prevent the garlic and shallots from burning.
• Set out the shallow bowl of chilli flakes before the oil is ready.
• Remove the whole spices carefully, while keeping the fried garlic, shallots and shrimp for blending.
• Let the chilli oil cool before putting it into the food processor.
• Taste a small amount before serving, as chilli flakes vary in heat.

Variations

• More heat: use hotter chilli flakes for a fierier result.
• Coarser texture: blend briefly and stop before the mixture becomes completely smooth.
• Less heat: use milder chilli flakes while keeping the other ingredients the same.
• Extra savoury flavour: retain all the fried dried shrimp in the blend, as directed.
• For dipping: serve the finished oil in a small bowl alongside dumplings or other savoury bites.

Common mistakes to avoid

• Heating too quickly: the aromatics can burn and turn bitter; keep the oil over the lowest heat.
• Leaving the pan unattended: check the small bubbles regularly during the long infusion.
• Pouring without mixing: some flakes may stay dry; stir the oil and flakes together as soon as they meet.
• Blending while hot: hot oil can splash; let the mixture cool before processing.
• Discarding the fried aromatics: the garlic, shallots and shrimp go into the blend; discard only the remaining whole spices.

How to store

Store the cooled chilli oil in a clean, airtight container in the fridge and use within a few days. Stir before serving; warm a small portion gently if you prefer it less chilled.

Frequently asked questions