Description
Add a little heat and a lot of flavor to your next meal.
Ingredients
Scale
- 3 cups vegetable oil
- 10 fresh Thai chili peppers, chopped
- 2 shallots rough chopped
- 15 cloves garlic rough chopped
- 2 teaspoons Sichuan peppercorns
- ¼ cup red chili flakes
- ¼ cup gochugaru chili flakes
- 2 tablespoon smoked paprika
- 2 tablespoon soy sauce
- 2 teaspoons sugar
- ½ teaspoon sea salt
- 3 cinnamon sticks
- 3 star anise pods
Instructions
- Add the oil to a small pot along with the Thai chili peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature. Remove from heat and allow to cool for 2-3 minutes.
- In a separate heat-proof bowl, mix together the chili flakes, paprika, soy sauce, sugar and salt.
- Strain the oil into the chili flake mixture. Reserve the crispy bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up. Then swirl the crispy bits back into the oil.
- Place a cinnamon stick and star anise in each jar and then divide the mixture evenly between all three jars.
- Store in the refrigerator for up to 6 months.