Ingredients
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1 1/2
-
5
-
1
-
2
-
3
-
1 1/2
-
3/4
-
-
-
-
-
-
-
-
Directions
Chili Oil, Asian Red Pepper Chili Oil, Asian Red Pepper Chili Oil
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Steps
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1
Done
|
Heat the Oil, Star Anise, Cinnamon Stick, Bay Leaves, and Sinchuan Peppercorns in a Small Saucepan Over Medium-High Heat. |
|
2
Done
|
After Oil Is Bubbling Slightly, Reduce Heat to Medium. |
|
3
Done
|
Simmer Oil at Medium For 30 Minutes. If Oil Ceases to Bubble, Briefly Turn Back to Medium-High Heat. |
|
4
Done
|
After 30 Minutes, Observe That the Seeds and Pods Should Be Darker in Color but not Blackened. |
|
5
Done
|
Cool Oil For 5 Minutes. |
|
6
Done
|
in Separate Bowl, Measure Out the Crushed Red Pepper Flakes and Salt. |
|
7
Done
|
Remove Aromatics from the Oil (star Anise, Cinnamon, Bay Leaves, Peppercorns) With a Strainer or Fine Mesh Strainer. |
|
8
Done
|
Slowly Pour the Oil Over the Red Chili Pepper Flakes and Stir Well. |
|
9
Done
|
When Completely Cooled, Transfer to Jar and Store in the Refrigerator. This Will Keep For 6 Months, Add a Date to the Container. |
