Super delicious Sichuan Chili Oil

Chili Oil Ingredients:

100g ground chili peppers

50 g ground, roasted peanuts

20g roasted sesame seeds

5g sichuan peppercorns

2 cups of canola Oil

Aromatics:

1/3 of one Purple Onion

1 stalk of Celery

1 piece of Ginger

4 cloves of Garlic

2 Green onions

Spices:

1 Star Anise

1 Bay Leaf

3-4 slices dried Sand Ginger (optional)

1/2 pod of Black Cardamom

1 Dried Clove

1 tsp Dried Fennel seeds

1 small stick of Cinnamon

1.5 tbsp of Chinese Black Vinegar

Mix the chili powder, ground roasted peanuts, sesame seeds, and sichuan peppercorns and put them in the jar or other container you will use for your chili oil (must be heatproof to handle the hot oil). 

In a saucepan over low heat, add the oil. When it is warm, add the onion, celery, ginger, garlic, and green onions, and fry gently for 30-40 minutes.

Remove the aromatics from the oil. 

Next, add all the spices to the oil and fry on a low heat for 10 minutes. Then remove all the spices from the oil. 

Make sure the oil is not too hot before the next step. If the oil is smoking, it is too hot. 385F is an ideal temperature. 

Turn off the heat and slowly pour the hot oil onto your chili pepper mixture. The mixture will sizzle as the hot oil is being added. If the mixture starts to turn dark, stop and wait for the oil to cool a little as this means your oil is too hot. 

Finally add the chinese black vinegar to the mixture, stirring to combine. 

Seal your container or jar and allow to cool completely before using.