Chilli Oil
DIFFICULTY
very easy
very easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
1
- 400 ml neutral oil (e.g. sunflower oil)
- 5 Star Anise
- 1 Cinnamon stick
- 3 Bay leaves
- 3 TABLESPOONS Szechuan pepper seeds
- 70 g Chili Flakes
- 7-10 Tbsp Salt
Directions
- 1
Heat oil, aniseed, cinnamon, bay and Szechuan pepper in a pot and simmer for about 20 minutes. The spices must not burn! Then let them cool down for about 30 minutes. Lift out the spices with a skimmer. Mix chili flakes, 2 teaspoons salt and oil in a preserving jar. Close the jar when it has cooled down completely. Stored in a dark and cool place, the chili oil will keep for several months.
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