Roasted Chilli Oil – Szechuan Style
I love Szechuan roasted chilli oil. I mean I REALLY LOVE Szechuan roasted chilli oil! I will eat this on absolutely anything. Although this is not a condiment native to Thailand, it is still used in a wide variety of Thai and Thai/Chinese dishes.
Many of these dishes I will be posting recipes for in the coming weeks. My favourite of these being Khao Soi (Curried noodle soup from Northern Thailand) which is always served with a fiery homemade chilli oil. I thought I’d get you ready with this fabulous sauce which lasts for months in the fridge!
Cantonese style barbecue duck or Bped Yang is another dish in Thailand with which you will find this chilli oil in all its glory.
It’s great with noodle soups and egg dishes. In fact, it’s good on everything!
There are a lot of variants on Chinese style chilli sauce from the Cantonese style with onion and dried shrimp, to simpler ones with just chilli and oil. Some have garlic, some don’t.
I’ve decided to go with a Szechuan chilli oil which has quite a few spices infused into the oil. I love the numbing heat and flavour from Szechuan peppercorns but I know some people aren’t keen so feel free to play around with the spices to see what works for you.
I promise you will never buy chilli oil in the shops again, it’s that good!
This makes a great present for any fellow chilli head. Just do a big batch and put it in nice labelled jars. It’s definitely more exciting than a jar of fruit chutney!
Try and Buy Asian chilli flakes for this.