- 2 cups peanut, sunflower oil, or another “high smoke point” oil
- 2 tablespoons toasted sesame oil (香油) (Kadoya brand strongly preferred)
- 3-inch length fresh ginger, thinly sliced
- 5 cloves of garlic, thinly sliced
- 1/4 cup Sichuan peppercorns (花椒)
- 2 tablespoons cloves (丁香)
- 1 large piece of cassia bark (桂皮) (2–3 inches)
- 4 whole star anise pods (八角)
- 2 black cardamom (草果)
- 2 Bay Leaves
- Peel (zest only, no white part) of one tangerine (preferred) or 1/2 a navel orange
- 15 dried whole red facing heaven pepper (Capsicum annuum var. conoides; Chinese name: 朝天椒; pinyin: cháotiānjiāo, also known as 指天椒; pinyin: zhǐtiānjiāo meaning ‘skyward-pointing chili pepper’), which is a cone-shaped, medium-hot chili pepper or 30 Chiles de Arbol
- 2–3 small/medium pieces of purple gromwell (紫草)
- 1/3 cup dried red chili flakes
- 1/2 cup Chinese fermented black beans (douchi), (豆豉) roughly chopped
- 2 tablespoons Sichuan peppercorns, slightly crushed (optional)
- Prepare your jar. Have a sterilized glass jar and lid ready to store the finished chili oil.
- Flavor the oil. Combine all ingredients except for the dried red chili flakes, Chinese fermented black beans and the second listing of Sichuan peppercorns in a heavy-bottomed saucepan.
- Slowly raise the heat until the oil starts to bubble. Sustain a very gentle simmer for 20-25 minutes, ensuring the oil doesn’t boil too vigorously. Press down on the solids periodically, especially the purple gromwell so it releases its red color into the oil.
- Strain the oil. I pour the entire contents of my still hot saucepan into a French press and let the spices steep for an additional 5 minutes or so. Use whatever you have on hand to strain the solids from the oil if you don’t have a French press.
- Finishing the oil. Place the red chili flakes, black beans and additional Sichuan peppercorns in your sterilized jar. Pour the strained oil into the jar. Use a spoon to press the spices to extract as much oil as possible. I like to add a few pieces of the strained ginger and orange peel to the jar as well for extra flavor. Seal the jar and let stand for about a week before using. You can use it right away, of course but I like the chili flakes and black beans to season and truly absorb the complex flavors of the chili oil.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 1252.65 kcal
- Sugar: 13.7 g
- Sodium: 1309.68 mg
- Fat: 120.94 g
- Saturated Fat: 10.14 g
- Trans Fat: 0.44 g
- Carbohydrates: 45.08 g
- Fiber: 15.18 g
- Protein: 10.39 g
- Cholesterol: 0.0 mg