By Anonymous Jalapeno
HOMEMADE CHILLI OIL 🔥
HOMEMADE CHILLI OIL 🔥 Lots of you have asked so I thought I’d share my go-to recipe.
- 2 tbsp spicy chilli flakes
- 2 tbsp korean chilli flakes (gochugaru)
- 2 tsp salt
- 500ml vegetable oil
- 3 bay leaves
- 4 star anise, whole
- 2 tbsp Sichuan peppercorns
- 2 cinnamon stick
Place chilli flakes and salt into a heatproof bowl then set aside. Add oil and spices to a saucepan and cook over low heat and until fragrant, about 25 minutes. Keep an eye out so the spices don’t burn. Increase the heat to high and cook for a further minute. Carefully strain the oil through a fine sieve into the bowl with the chilli flakes and stir well. Let cool to room temperature before transferring to a jar to infuse further. You can add the cinnamon and star anise back in if you’d like.
Updated at: Sun, 18 Feb 2024 11:06:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
19
Low
Nutrition per serving
Calories4207.7 kcal (210%)
Total Fat466.2 g (666%)
Carbs15.4 g (6%)
Sugars4.2 g (5%)
Protein6.6 g (13%)
Sodium4837.7 mg (242%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Place chilli flakes and salt into a heatproof bowl then set aside.
Step 2
Add oil and spices to a saucepan and cook over low heat and until fragrant, about 25 minutes. Keep an eye out so the spices don’t burn. Increase the heat to high and cook for a further minute. Carefully strain the oil through a fine sieve into the bowl with the chilli flakes and stir well.
Step 3
Let cool to room temperature before transferring to a jar to infuse further.
Step 4
You can add the cinnamon and star anise back in if you’d like.
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