Add the dried red chilis into a food processor and grind on HIGH speed until they become small flakes.
Transfer the chili flakes into a large heat-proof bowl (be careful not to inhale here!). To the same bowl, add minced garlic, Sichuan pepper and salt.
In a pot set over low-medium heat (250 F) add neutral tasting oil. Allow the oil to come to 250 F or place a wooden chopstick inside to check for bubbles to know if you oil is hot enough.
When the oil is hot, add in aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves.
Allow this to simmer for at least 20 (or ideally 30) minutes for best fragrance. Stir occasionally.
After it’s simmered, remove the aromatics from the oil and discard them.
Carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, stir the flakes with the oil to prevent the flakes from overcooking or burning.
Allow this to cool to touch. Transfer into a large sterilized glass jar and enjoy! Please read Notes below on storage.
To store: store your chili oil in an airtight glass jar in the fridge. It should last 5-6 months. Important to Read: Always use a clean spoon when scooping and to prevent contamination. If you see that the oil becomes murky over time, this is a sign of contamination and the oil should be discarded.
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Suggested Equipment & Products
Heat Proof Bowl
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