Chili Ginger Oil

 

Made my own chili ginger oil.

1 CUP canola oil

1 TSP Sesame Oil

2 TBSP white sesame seeds

1 TSP cracked black pepper

1 WHOLE Star Anise

1 TSP Ginger Paste**

1 DRIED Red Fingerling Chili***

1 TSP Sichuan Chili Powder

1 Bay leaf- Whole: do not crumble

Combine all and bring to a boil.

Carefully remove from heat.

Allow to cool from boiling to warm.

Pour into a mason jar appropriate to size. 

Seal well.

Let sit at least a day before using.

Heating the oil allows the flavors to infuse more quickly. To use in recipes, add the oil only without any of the solid flavoring ingredients such as anise star, bay leaf, sesame seeds, or peppercorns. If you are using the oil over a long period of time, drain the oil off after two to three weeks and remove the solid matter. Always shake oil before using. This will allow any pepper powder remaining to better mix throughout the oil. Do not store oil in the refrigerator. Keep oil in a dark, cool spot.

**If chili oil without the strong presence of ginger is desired, add a half inch slice of peeled ginger then remove slice before storing. This will give it a hint of ginger without the stronger ginger flavor of the Ginger Paste addition which is not completely removed after draining.

***For a less spicy version, replace the fingerling chili with a dried chili of lesser heat.