Hot Chili Oil Kit
ABOUT: Although you will find a hot chili oil in different parts of the world it is most commonly used in Chinese and Southeast Asian cuisine. More popular in western Chinese cuisine as an ingredient and a condiment. Ours is influenced by the Sichuan region with the perfect combination of heat to numbness. Sichuan peppercorns have a fragrant and numbing quality rather than spicy heat. We added organic gochugaru chili powder for the bright red color and Japones Chiles for the perfect heat. It compliments anything from eggs alone, pizza, dumplings, ramen, noodles and more. With all the essential ingredients to give you the possibility of making it to your liking.
Prep Time: 15 mins
Cook Time: 60 mins
MAKE IT YOUR OWN:
This hot chili oil has so many possibilities. Make it into a chili crisp with fried onions and garlic, or make it into a chili crunch by adding chili flakes and sesame seeds. It’s got all the essential ingredients for you to take it to the next level. Add Chinese black vinegar or fermented black beans for a more traditional chili oil. Use any neutral oil including avocado oil for a healthier version.
SHOPPING LIST:
Aromatics
1 bulb garlic – 3 cloves per recipe.
Liquid
8 oz. of peanut oil or vegetable oil or sunflower oil.
HOW TO ENJOY:
Prep – Grind whole chilis until flakey or fine. Place ground chilis in a large heat proof bowl. Add the packet of red chili powder (Gochugaru) and set aside. Measure 1 cup of your oil of choice. Seperate 3 cloves of garlic and crush with skin on. Have salt handy.
Slow Cook – In a small sauce pot over very low heat add 1 cup peanut oil, 3 cloves of garlic, and the spice packet. Simmer for 1 hour. Until spices become fragrant and garlic becomes toasted but not burnt.
The last minute turn heat up to high for about 1 minute until oil becomes bubbly. Then carefully strain oil over the chilis.
Be careful the mixture will become foamy and bubbly for a few seconds.
When the bubbles subside add salt to taste and let cool completely.
Transfer to a non reactive container like a mason jar. Use it to spice up your favorite dishes.
Last for 4-6 months at room temperature.
PACK SIZE:
One pack makes 9 oz. of chili oil.
ALLERGY WARNING:
Processed in a facility that processes dairy, eggs, fish, crustacean, shellfish, treenuts, wheat, peanuts, sesame seeds and soybeans.
Heart Of Spice
product reviews (2)
4.5
Rae Y.
Simple but effective
6/17/2023
I fried extra thinly sliced garlic in the oil to make garlic chips at the start. Reserved the chips and added them with some peanuts at the end to make a crunchy and savory chili crisp. The flavor had unexpectedly welcome fruity notes but maybe not as numbing mala as I would have liked.\n\nI did find the dried chilis a bit leathery and hard to grind. Even the food processor could only roughly chop them. But the chili crisp still turned out fine.
Sherry M.
I love it!
1/13/2023
I like a spicy kick in my food so I have bought many jars of hot chili oil. This making my own is a game changer. It's just quality on another level plus it's clean and I used my quality neutral oil. None of that soybean oil and cheap stuff. It's so aromatic when cooking. I love it! I add this to everything and I mean EVERYTHING!! Great flavor and heat. You will love it. It's a must have.
