Recipe courtesy of Mei Lin
Chili Oil
- Level: Easy
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 839
- Total Fat
- 92
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 261
- Total: 15 min
- Active: 15 min
Ingredients
1 cup gochugaru
3 tablespoons finely diced peeled ginger
3 tablespoons minced scallions
3 tablespoons coarsely ground chile de árbol (more if you like it spicier)
2 tablespoons finely diced jalapeños (seeds optional)
2 tablespoons grated or pressed garlic
2 tablespoons white sesame seeds, toasted
2 teaspoons sugar
2 teaspoons red Szechuan peppercorns, ground
1 teaspoon green Szechuan peppercorns, coarsely ground
1 teaspoons kosher salt
2 1/2 cups grapeseed oil or any neutral oil
Directions
- Add the gochugaru, ginger, scallions, chile de árbol, jalapeño, garlic, sesame seeds, sugar, red and green Szechuan pepper and salt to a stainless steel bowl.
- Add the grapeseed oil to a saucepan, set over medium-high heat and cook until the oil starts to smoke, about 5 minutes. Pour the oil over the ingredients in the stainless steel bowl and mix thoroughly.
Cook’s Note
The chili oil can be refrigerated in an airtight container for up to 4 days and frozen in an airtight container for up to 3 months.