Grill, Sauces & dips, Snacks

Roasted Chilli Oil – Szechuan Style

Roasted Chilli Oil - Szechuan Style
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Servings Prep Time
1 Large jar 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
1 Large jar 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Roasted Chilli Oil - Szechuan Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 Large jar 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
1 Large jar 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: Large jar
Units:
Instructions
  1. Put the oil into a saucepan along with all the spices and the garlic. Bring up to a simmer on a low heat. this should take around 5 minutes.
  2. At this point, the garlic should be fizzing slightly. You want to keep a gentle simmer going so as not to burn the spices and garlic. Cook at this heat for 5 minutes then turn off the heat.
  3. Let the oil cool in the pan for around 10 minutes. The residual heat will continue to gently cook the garlic and spices. Have a jar ready with the chilli, salt and sugar in. If you are making lots of this, it is easier to do this in a heatproof bowl.
  4. Now this is the bit where you have to be very careful. Wear some gloves if you're as accident prone as me! Pour the mixture through a metal sieve into the jar or bowl, discarding the garlic and spices. The mixture will still be bubbling a bit in the jar so it is important not to put a lid on until the oil has fully cooled.
  5. Once the oil has cooled it will keep in the fridge indefinitely but will start to lose it's flavour after a couple of months.
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