Tuesday, May 3, 2011

自制辣椒油/Homemade Sichuan Chili Oil



 I have been filming a lot recently.  After posting 4 amazing videos in a row, I am finally back to blogging.  Ever since I posted the Wonton Soup in Spicy Sauce I have got a lot of requests for the chili oil recipe.  This chili oil is very easy to make and you just need a few simple ingredients.  After you make the first batch of  chili oil, you can always heat up more oil and top it up to suit your taste.  I used to buy pre-ground chili flakes to make chili oil but this time I bought whole chilies and blended them before making the oil.  I found that using ground whole chili makes the oil 10 times spicier than using pre-ground chili flakes.  So if you want your chili oil to be spicy use the whole chili, otherwise use the chili flakes if you want your chili oil to be less spicy.




Ingredients:

  • 3.5 oz dried chili
  • 3 tbsp roasted peanuts (optional)
  • 3 - 4 cups of cooking oil

Directions:

  1. Add the whole chili in a blender and blend at high speed to desired consistency.  Transfer the ground chili to a bowl and add the peanuts.
  2. In a medium wok or sauce pan, heat up 3 - 4 cups of cooking oil.  When the oil starts to smoke, turn off the heat and let the oil cool for 5 minutes.
  3. Pour the oil on top of the ground chili and peanuts in the bowl, wait to cool before serving and you are done!

8 comments:

  1. how do I store the chili oil, and what is the shelf life?

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  2. Hi Nancy, It can be kept in room temperature for up to one year.

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  3. Hi,

    What's the purpose of the peanuts?

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  4. www.cookwithkelly.comJune 13, 2011 at 7:16 PM

    Peanuts give an extra flavour and nice texture for this sauce but it's really up to your personal taste. You don't have to add the peanuts if you don'y wish.

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  5. Thank you. I like hot and spicy sauce but never think of making it myself. Will try it out some time.

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  6. Hi Pauline, thanks for stopping by my blog and being a friend on facebook!

    This chili oil is very easy to make and it's very useful for cold dishes and Chinese noodles. You can roast the peanuts first if you like them to be more crispy. Happy cooking!

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  7. Thank you for your recipe!

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  8. LOL, I'm lucky if my chilli oil lasts a month the way I use it. I use whole chillis and instead of peanuts I use Szechuan peppercorns. Also I add 1 tbsp. of sesame oil and a slice of fresh ginger for every cup of peanut oil I use. I prepare the oil by heating it to 275F and pouring it over the dry ingredients. Got to do it in a well ventilated area as I found out the hard way. This makes an oil that can peel paint!

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