Homemade Sichuan Garlic Chili Oil

Homemade Sichuan Garlic Chili Oil/ https://www.hwcmagazine.com

Print Recipe

5 from 3 votes

Homemade Sichuan Garlic Chili Oil is just what you need to spice up your life and your Asian recipes.

Prep Time5

Cook Time5

Total Time10

Course: Sauces and Dressings

Cuisine: Chinese

Servings: teaspoons

Calories: 28kcal

Author: HWC Magazine

Ingredients

1 cup oil
High smoke point neutral flavored oil (such as Extra light olive, canola or peanut oil)
¾ cup Chinese Chili Flakes
¼ cup Sichuan Peppercorns
whole
8 cloves Garlic
minced
½ teaspoon Salt

Instructions

Over a medium high burner heat your oil in a sauce pan until it registers 275 degrees or you can dip your wooden chopsticks in the pan and if bubbles are forming around the chopsticks you are ready to go.
Remove the oil from the burner and add your Chinese Chili flakes and Sichuan Peppercorns. Be careful as they will boil up. Stir gently and then add the salt and then the garlic and allow to garlic to gently toast.
Allow to come to room temperature.
Boil water and fill your glass containers you are going to store you oil in and allow to sit for 10 minutes. Pour out the water and allow to air dry.
Once your Homemade Sichuan Garlic Chili Oil cools pour into your clean glass jar/jars, cover with lid. Store in the refrigerator for up to 4 days and then discard.
Enjoy on all of your favorite dishes when you need a little delicious heat

Notes

This recipe makes 2 cups total but 1 cup of it is the oil on top. You can eat the oil on top and the chili garlic mixture as well. It’s a sauce.
As the oil has a chance to mingle with the chili flakes, the color will deepen in red color and flavor.
It is best to use an oil with a high smoking point for this recipe such as Extra Light Olive oil that has a smoking point of 468 degrees F / or 242 degrees C. Peanut oil has a smoking point of 450 degrees F/ or 232 degrees C. In Asia, Peanut oil would be used but because of all the known and unknown peanut allergies we love using Extra Light Olive oil.
We treat our vessels to hold the Homemade Sichuan Garlic Chili Oil just like you do a canning jar and boil them in water to sterilize and then let the canning jars air dry and use brand new lids. Better safe than sorry!
How long will it keep? Well technically, in the refrigerator you may keep in for 4 days. Garlic is the reason behind this rule. You must be very careful, especially raw garlic can carry the potential of botulism so we advise 4 days and then pitch. Even cooked garlic we cannot guarantee so we advise 4 days per food safety boards.
If you want to be able to keep your chili oil for a longer time frame, then just DO NOT add the garlic and you can keep it in the refrigerator for up to 3 months.
Make sure you get your oil temperature up to at least 275 degrees by a candy thermometer before adding the chili flakes and Sichuan Peppercorns.
Highly recommended to crack open a window or turn on a vent as chili peppers can be quite the nasal decongestant. Actually might be quite helpful if you have a stuffy nose. Trust me you will be breathing freely after you make this!
You can add other aromatics to the oil as well such as star anise, ginger or bay leaves.

Nutrition