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Sweet and Spicy Chinese Chili Oil

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Ingredients

Scale
  • ¼ cup or 20g crushed Sichuan pepper flakes
  • 1 tablespoon light soy sauce (substitute with tamari or coconut aminos to make gluten-free)
  • 1 teaspoon organic cane sugar
  • ½ teaspoon salt
  • ⅔  cup organic sesame oil 

Instructions

  1. Place all dry ingredients and soy sauce in a heat-safe bowl. Set aside but within reach.
  2. Heat oil in a saucepan to around 300°F or 121°C. Once it reaches that temperature turn off heat.
  3. Immediately but carefully pour the hot oil into the bowl with the rest of the ingredients. The mixture will bubble as the oil touches the other ingredients so proceed slowly to avoid spillage.
  4. Let cool for 10 minutes before serving or storing in a container. 

 

Notes

  1. To store, room temperature is good for two weeks and in the fridge for 3-4 months.

Find it online: https://bakeroise.com/sweet-and-spicy-chili-oil/