Chili Oil

INGREDIENTS

6 garlic cloves, thinly sliced

2 large shallots, thinly sliced

1 cinnamon stick, optional

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

1 teaspoon sugar

Flaky salt, optional

METHOD

1. Add the garlic, shallots, cinnamon stick, and peppercorns to a small saucepan. Cover with oil, making sure to use enough to cover the garlic and shallots.

2. Bring the oil to a simmer over medium heat. Using a fork, gently break up the shallots. Cook until the garlic and shallots have turned a deep golden brown, about 15-20 minutes.

3. While the oil is simmering, add crushed red pepper flakes and smoked paprika to a mortar and pestle and grind until the red pepper flakes are finer in texture.

4. To a medium heatproof bowl, add the crushed red pepper flake mixture, soy sauce, and sugar. Place a metal mesh sieve over the bowl.

5. Remove oil from heat and carefully pour through the sieve. Transfer the browned shallot and garlic pieces to a plate to cool. Season with with flaky salt or kosher salt.

6. Stir oil and chili flakes together. Allow oil to cool for about an hour before mixing in crispy shallots and garlic. Pour chili oil into an airtight jar and store in the refrigerator for up to 1 month.