Chili Oil

This chili oil is glorious. It’s also way spicier than the stuff I’ve encountered at the restaurants and in the grocery stores, so consider yourself warned. Next time, I might consider adding some minced garlic and ginger at the very end (with the crushed red chili).

Yield: around 6 oz


  • 4-5 oz of sunflower oil, or you can use canola oil
  • 1 inch of cinnamon bark
  • 4 star anise
  • 2 bay leaves
  • 3 tbsp ground Szechuan peppercorns
  • 5 cloves
  • 1/3 cup of crushed red chili


  1. Combine all ingredients in a small saucepan except for the crushed red chili.
  2. Over medium-low heat, simmer this for 30 minutes.
  3. Pour the crushed red chili into a heat safe glass container – I used a clean mason jar.
  4. While holding a metal sieve over the mason jar, slowly pour the hot oil over the red chilis. We just want to remove the chunkier spices (e.g. cinnamon stick) from the final product.
  5. Wait until this cools (!) and then go buck wild, drizzling this over whatever your heart desires.