This homemade garlic chilli oil is addictive! I add this chilli oil on EVERYTHING! It has hints of cinnamon, star anise and bay leaf in a spicy and pungent pepper garlic oil. This oil pairs well with so many great dishes such as noodles, dumplings, pasta etc.. This chilli oil is easy to make and can be made in advance and can last up to 3 months in kept in the refrigerator.
Chilli Peppers -Fresh & Dry
In this recipe I used dried red chilli flakes and fresh whole red Thai chilles. I used dried and fresh peppers because they both offer different important flavours to this chilli oil. The fresh red Thai chilli peppers are HOT! The dried red chilli flakes have an amazing flavour once bloomed with hot oil.
Another pepper that would add well to this chilli oil is Szechuan peppercorns. If you do end up adding this pepper in add 3-4 tablespoons.
WEAR GLOVES!
Please please please please WEAR KITCHEN GLOVES WHEN TOUCHING THE RED THAI CHILLI PEPPERS! I have made the mistake of not wearing gloves and then prepareing these peppers and I suffered from some nasty capsicun burn for a few hours. Not fun. Ouch.
So wear kitchen grade gloves when touching the peppers but do not use these gloves when touching the hot oil since the gloves could melt to your skin!!
Storing The Chilli Oil
This chilli oil will last up to 3 months stored in the fridge. Once the chilli oil is prepared it will be hot so allow it to cool to room temperature then place it in the fridge to store. Don’t worry the oil in this chilli oil will not solidify in the fridge, the oil will remain smooth as the way you made it.
Use a Large Bowl or Mason Jar
If you have a very large mason jar you can add all the ingredients to the jar and add the oil to the jar while it is hot. I used a large bowl and then just transferred the chilli oil to the small mason jars I had after it cooled. Make sure that if using a large mason jar or large bowl you leave enough room because when you add the hot oil it will expand and could potentially boil over and make a mess (or you could get hurt). I made the mistake of not using a deep enough bowl and it spilled over my table (OOPS LOL).
So moral of the story use a large jar or large bowl (bigger than you think it should be to avoid mess and injury)!
Equipment & Products
Mason Jars
Red Dried Chilli Flakes
Star Anise
Ingredients
20 Cloves Garlic
40 Whole Red Thai Chilli Peppers
4 Tbs Dried Red Chilli Pepper Flakes
2 Tbs Chicken Boullion
2 Cinnamon Sticks
4 Stair Anise
6 Bay Leaves
3 Cups Vegetable Oil
Method:
Step 1:
Use a food processor to mince the garlic and fresh chilli peppers. Add the minced garlic and peppers to large bowl. Add dried red chilli flakes, chicken bouillon, cinnamon sticks, star anise, and bay leaves.
Step 2:
CAREFULLY pour over the vegetable oil and allow the oil to sit for about 10 minutes to cool and infuse flavour.
Step 3:
Transfer your chilli oil to mason jars to be stored.
Step 4:
Add this oil to dumplings, noodles, eggs etc.. and enjoy! 🙂
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Ingredients:
- 20 Cloves Garlic
- 40 Whole Red Thai Chilli Peppers
- 4 Tbs Dried Red Chilli Pepper Flakes
- 2 Tbs Chicken Boullion
- 2 Cinnamon Sticks
- 4 Stair Anise
- 6 Bay Leaves
- 3 Cups Vegetable Oil
Instructions:
- Start by removing the stem off of each chilli pepper. Make sure to use gloves when touching the chilli peppers to avoid capsicum burn.
- In a food processor, process the garlic into it is. a fine mince, remove from the food processor and place in a large** heat proof bowl.
- Continue to do the same to the chilli peppers, mince the whole peppers in a food processor until a fine mince appears. Remove from the food processor and place in the same large heat proof bowl as the garlic.
- To the peppers and garlic add dried red pepper chilli flakes, chicken bouillon , cinnamon sticks, star anise, and bay leaves. Set aside for now.
- In a pot, add the 3 cups of vegetable oil and heat it up. You will know the oil is ready when you see it shimmering. You can always test the oil by adding an individual fry and see if it fries. Alternatively, another trick you could do is place a wooden chopstick in the pot and allow it to touch the bottom of the pot, if there are bubbles surrounding the chop stick then you know the oil is hot enough for use.
- CAREFULLY, and slowly pour over the hot oil over the chilli mixture. Once the oil is added, use a metal spoon to mix the chilli oil and incorporate the flavours. Allow the chilli oil to cool for at least 10 minutes.
- After 10 minutes, remove the cinnamon sticks, star anise, and bay leaves.
- Pour and divide the chilli oil into clean jars. Best kept in the the fridge and can last up to 3 months in the fridge. Enjoy! 🙂
Video
Notes
Nutrition
Hi There I’m Victoria!
I make easy to follow, simple, and DELCIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
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