Flavour Bomb Chilli Oil

Flavour Bomb Chilli Oil

 
This homemade chilli oil is a flavour bomb and goes perfectly with so many dishes!
With all the garlic and other spices infused, it gives you a complex heat that enhances any dish, from your morning eggs to your pasta for dinner.
The method is simple and you'll have enough to last you about a month. 
Most recipes call for ingredients found in specialty stores, but this one can be made with items found in most cupboards at home or at any grocery store. Do yourself a favour and make yourself a batch of this next level condiment this weekend.
Chilli oil

Ingredients (makes 375ml)

  • 1 tbsp of ground coriander seeds
  • 1 tbsp of whole peppercorns
  • 15 whole dried red chillies
  • 1 tbsp of Red Chilli Flakes 
  • 1 tbsp of Cayenne pepper
  • 2 cups of Oil (I use Canola) 
  • 2 Star Anise 
  • 2 bay leaves
  • 10 cloves of garlic
  • 1 Tbsp of Salt 

Method

Toast the Ground Coriander, Black Peppercorns, Red Chilli Flakes, and Whole Red Chilli in a pan at medium high heat for 3-5 minutes or until fragrant.

In a pan, heat up 2 cups of oil with the Bay Leaf and Five Star Anise to infuse oil.

Use a separate large, heat proof container, add in the toasted spices, and garlic.

Once the oil is hot, pour the oil over the toasted spices and garlic and add salt. Mix well and let it rest for 30 minutes.

Remove the Bay Leaf and Five Star Anise before blending it in a high-speed blender for 1-2 minutes.

Pour it into a clean jar.  This can store in the fridge for up to 3 months. 

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