Ingredients:

  • 1/2 cup (40g) Assorted Dried Chili Peppers (mixture of mild and hot, such as Ancho, Guajillo, Arbol, or Gochugaru. Remove stems and seeds if desired for less heat)
  • 1 cup (240 ml) Neutral Oil (such as canola, vegetable, or peanut oil)
  • 2 cloves Garlic, thinly sliced
  • 1-inch piece of Ginger, peeled and thinly sliced
  • 2 Star Anise
  • 1 Cinnamon Stick (about 3 inches/7.5 cm)
  • 1/2 teaspoon Sichuan Peppercorns (optional, for that signature numbing sensation)
  • 1 tablespoon Soy Sauce (low-sodium)
  • 1 teaspoon Brown Sugar (or honey)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon MSG (Optional, but adds umami depth)

Instructions:

  1. Roughly chop the dried chili peppers (removing seeds for less heat).
  2. In the saucepan, combine the chopped chili peppers, garlic, ginger, star anise, cinnamon stick, and Sichuan peppercorns (if using).
  3. Pour the oil into the saucepan. Gently heat over low heat. Monitor the temperature.
  4. Simmer the oil and aromatics over very low heat for about 30 minutes, or until the garlic and ginger are lightly golden and the chili peppers are fragrant (but not burnt).
  5. Remove the saucepan from the heat. Let the oil cool slightly (about 5 minutes). Carefully strain the oil through a fine-mesh sieve or slotted spoon into the heat-resistant bowl or jar. Discard the solids.
  6. Stir in the soy sauce, brown sugar (or honey), salt, and MSG (if using) into the warm chili oil. Taste and adjust seasoning as needed.
  7. Let the chili oil cool completely before storing it in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.