Chili Oil


6 garlic cloves, thinly sliced

2 large shallots, thinly sliced

1/2 teaspoon black peppercorns

1/2 teaspoon Szechuan peppercorns

1 1/2 – 2 cups vegetable oil or any neutral oil

1/4 cup crushed red pepper flakes

2 teaspoons smoked paprika

1 1/2 teaspoons soy sauce

2 inch knob of ginger, minced, optional 

1 teaspoon sugar



  1. To a small saucepan, add the garlic, shallots, cinnamon stick, and peppercorns. Then add the oil, using enough to ensure the garlic and shallots are fully covered.
  2. Bring the oil to a simmer over medium heat. Using a fork gently break up the shallots, and let the infuse while the garlic and shallots crisp up, about 20 minutes.
  3. While the oil is simmering, add the crushed red pepper flakes and the smoked paprika to a mortar and pestle and grind until the red pepper flakes are finer in texture.
  4. To a medium glass or metal bowl, add the crushed red pepper flake mixture, soy sauce, ginger, and sugar. Place a metal mesh sieve over the bowl.
  5. When the shallots and garlic have turned a deep golden brown, remove the oil from the heat and carefully pour it through the sieve. Transfer the browned shallot and garlic pieces to a plate to cool and crisp up. Optionally, sprinkle with flaky salt.
  6. Allow the oil cool for about an hour before mixing in the shallots and garlic. Pour the chili oil into airtight jar, and store in the refrigerator for up to 4 weeks.

July 26, 2021

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