HOMEMADE CHILI OIL
In every recipe collection, there is always one recipe I am determined to make. This chili oil was my must-have for this collection. Not only was it delicious, but it also served as a base for many of the recipes that will come out next month. Believe me; they will be worth the wait. Until then, this chili oil will be your new favorite kitchen staple.
In my opinion, chili oil should balance heat, spice, and a little umami. Typically, umami flavor is achieved with a fish-based ingredient, but we use mushrooms in the plant-based world. For this oil, we used the black trumpet mushrooms that were already in the kitchen. Mama Paige dried the mushrooms herself. Dried mushrooms are great for making broths or adding umami flavor to your dishes.
Let’s get into the Recipe!
In a cast-iron skillet or non-stick skillet, toast star anise seeds, cinnamon stick, trumpet mushrooms, ginger, shallots, Szechuan pepper, sea salt, bay leaves, whole cloves, and 1 tablespoon minced garlic with avocado oil over low heat. Stir consistently for 15 minutes or until shallots are translucent. If you don’t have avocado oil, you can use vegetable oil or grapeseed oil.
Once the shallots are translucent, you will smell the spices in the air. Add the vegetable oil to the skillet and bring to a low boil. Once little bubbles begin to form, decrease the heat to low. Cook on low heat for 30 minutes. Keep an eye on the aromatics as they cook in the oil. If the aromatics begin to brown too fast, remove from heat to cool slightly. Then return to low heat.
While the oil is cooking, add 2 tablespoons minced garlic, cardamom powder, smoked turmeric powder, and red pepper flakes to a pint-sized heat resistant jar with an airtight lid. We used a pint-sized mason jar. Once the oil is ready, let cool slightly. Carefully pour oil into the jar. Tightly screw on the lid and give the jar a shake to mix. Let the jar sit in a cool dark place for a day before use. If you want to remove the red pepper flakes at this time, you can. We decided to leave them in the jar for added heat!
Just A Suggestion…
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Homemade Chili Oil
Ingredients
- 1 Tsp star anise seeds
- 1 cinnamon stick – 3 – 5 inches
- 2 dried black trumpet mushrooms
- 3 inches of ginger – peeled and thinly sliced
- 1 shallot – roughly chopped
- 1 Tbsp Szechuan peppercorns
- ¼ Tsp sea salt
- 2 bay leaves – medium-sized
- 1 Tsp whole cloves
- 3 Tbsp minced garlic
- 1 Tbsp avocado oil
- 1 ½ C. vegetable oil
- 1 Tsp cardamom powder
- ½ Tsp smoked turmeric powder
- ½ C. red pepper flakes
Instructions
- Add star anise seeds, cinnamon stick, trumpet mushrooms, ginger, shallots, Szechuan pepper, sea salt, bay leaves, whole cloves, and 1 Tbsp minced garlic to a skillet. Add avocado oil. Toast over low heat while stirring consistently for 15 minutes. Shallots should be translucent.
- Add vegetable oil. Increase to medium heat until small bubbles begin to form. As bubbles begin to form, lower heat to low. Let cook for 30 minutes.
- In a pint-sized heat resistant jar with lid, add 2 Tbsp minced garlic, cardamom powder, smoked turmeric powder, and red pepper flakes. Set aside.
- Carefully strain hot oil into the heat resistant jar with the powder. Tightly screw-on lid and give a shake.
- Let sit for a day.
