Sesame chili oil recipe
A quick chili oil that features sesame, Sichuan pepper, chili flakes and garlic.
Servings: 1 jar
- 150 ml sunflower oil
- 5 tbsp dried chili flakes
- 1 star anise
- 1 cinnamon stick
- 4 cloves garlic minced in a garlic press
- 1 tsp Sichuan pepper lightly crushed in a mortar and pestle
- 1 tbsp sesame seeds
- 1 bay leaf
In a small pot, heat the sunflower oil with the star anise, cinnamon stick, and bay leaf.
While the oil heats put the chili flakes, Sichuan pepper, and crushed garlic in the jar where you'll be storing the oil. Mix quickly with a fork so that the ingredients blend together.
Once the oil is very hot but not boiling, CAREFULLY pour it onto the chili/garlic mixture. It will bubble, so be careful! But don't worry, it will soon stop.
Add the sesame seeds to the mixture once it has stopped bubbling. Give it a good stir with a spoon. Let it sit on the countertop until the oil has come to room temperature, then store in the fridge indefinitely!