Homemade Chili Oil
"This chili oil uses more than a dozen spices, all contributing different flavors and textures to the final product, but feel free to swap or skip some as you see fit. The crucial thing is to make sure your oil is at the right temperature: light, faint wisp of almost-invisible smoke and baby bubbles escaping from your chopstick when dipped in that heated oil are tell-tale signs it's hot enough to toast the crushed chili flakes and spices but not hot enough to scorch and burn them. For best results, please allow the oil to rest overnight for all flavors to marry together!"
1 cup neutral oil, such as canola
2 Tbsp crushed Whole Cobanero Chili
1 tsp Smoked Chipotle Chili Flakes
2 Smoked Star Anise
1 tsp Wild Mountain Cumin
1 tsp freshly ground Fermented White Pepper
1 tsp freshly ground Red River Coriander
1 tsp freshly ground Wild Timur Pepper
2 tsp Caramelized Onions, roughly crushed
1 Tbsp white sesame seeds
2 tsp Panela Cane Sugar
1 tsp Salina Crystal Salt
¼ tsp Purple Stripe Garlic
½ tsp Purple Shallot Powder
1 tsp Tokyo Negi Scallions (optional)
In a small pot over medium heat, heat oil until it begins to just smoke, 3 to 4 minutes. The oil is hot enough when a chopstick dipped into the oil begins to bubble.
In a medium heatproof bowl, stir together all spices except garlic, shallot and scallions. Stir in sesame, sugar and salt until evenly combined.
Slowly pour hot oil over spices in a steady stream, pausing for vigorous bubble to avoid overflowing. Whisk until bubbling dies down, then stir in garlic powder, shallot powder, and Negi Scallions, if using.
Let cool completely and transfer to a clean jar.
Let sit overnight before using. This oil keeps best in the fridge.