Our 2024 Community Supported Agriculture Memberships are now open!

Fuchsia Dunlop's Spicy Chili Oil

Spicy Chili Oil
(recipe slightly adapted from the Every Grain of Rice cookbook by Fuchsia Dunlop)
Makes approximately 2 cups

 

Ingredients

2 cups plus 2 TB (500 ml) cooking oil

2 ounces (50g) Sichuanese or Korean ground chillies. You can use cayenne peppers for an added punch.

1 tsp sesame seeds

Small knob (1 inch) piece of organic ginger, unpeeled, crushed

 

Preparation

Heat the oil over a high flame to about 400°F (200°C), then leave for 10 minutes to cool to around 275°F (135°C).

Place the ground chillies, sesame seeds, and ginger in a heatproof bowl. Have a little cool oil or a cupful of water on hand.

When the oil has cooled to the right temperature, pour a little on to the chillies; it should fizz gently and release a rich aroma. Pour over the rest of the oil and stir. If you think the oil is too hot and the chillies are likely to burn, simply add a little cool oil to release the excess heat. Do, though, make sure that the oil is hot enough: without the fizzing, it won't generate the fragrance you need.

When the oil has cooled completely, pour into a jar, seal the lid, and store in a dark, cool place. Leave it to settle for at least a day before using.