PEPPERCORN CHILI OIL RECIPES

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CHINESE CHILI OIL - CHINA SICHUAN FOOD



Chinese Chili Oil - China Sichuan Food image

A perfect Chinese chili oil combines strong aroma and bright red color

Provided by Elaine

Categories     Sauce and paste

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 20

Number Of Ingredients 15

7 tablespoons red pepper flakes ( ,Sichuan style pepper flakes is fried before curshing)
1 tablespoon toasted white sesame seeds
1/4 teaspoon Sichuan peppercorn
1 cup vegetable oil or 1/2 cup more for adjusting
1 thumb ginger (,must)
2 bay leaves (,must)
3 star anise (,must)
1 bark Chinese cinnamon
3 scallion whites (,must)
1/4 teaspoon Sichuan peppercorn (,must)
4 cloves
1/4 teaspoon whole cumin seeds
1/8 teaspoon fennel seeds
1 Amomum tsao-ko (,Cao Guo)
3 amomum kravanh (,White Dou Kou)

Steps:

  • Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
  • Place around 5 tablespoons of red pepper powder in a bowl.
  • Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
  • Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.

Nutrition Facts : Calories 22 kcal, CarbohydrateContent 2 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 47 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

ALEPPO PEPPER CHILI OIL - LISA'S PROJECT: VEGAN

Provided by Lisa Dawn

Yield 1

Number Of Ingredients 11

1 cup sunflower oil
2 tablespoons Aleppo pepper
1 tablespoon fresh lemon zest
2 teaspoons tamari
1 teaspoon coconut sugar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small jalapeno, deseeded and diced small
1 clove garlic, pressed
Salt, a pinch
Fresh pepper, a few grinds of the mill

Steps:

  • Add all of the ingredients to a small saucepan. Turn the heat to low and let sit to cook together for 5 or so minutes, until the oil is just starting to sizzle.
  • Take off the heat and let cool completely. Store in an airtight jar in the refrigerator.

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