Fragrant and Delicious Aromatic Oil

Keeping my promise, here’s how to make an aromatic oil for chili oil. The specific ingredients work well (in my opinion) with the flavors of chili oil. That being said, the general idea is a strong/primary aromatic like garlic and/or onions, with a milder aromatic like star anise. If you are an actual professional who knows much more than I do, feel free to roast my poor description.

For the oil:
1. Heat 3 cups of neutral oil to about 350F
2. Add in ginger and garlic, allow that to fry for 30 seconds to a minute. Then add in a shallot for another 30-45 seconds. Make sure heat is consistently around 350F, as best you can.
3. Remove and discard the first batch of aromatics (I don’t have a good use for leftovers yet). Then in with your green onion, red onion, star anise, and Szechuan pepper corns. Allow all of that to go for about 1-1.5 minutes.
4. Remove and discard the rest of the aromatics.

For the Chili Oil/Crunch:
1. Mix together the ingredients on the screen (szechuan chili flakes, green onion, paprika, sesame seeds, white pepper, salt).
2. Carefully pour the oil (still at 350F) over the mix and allow to cool. Add in some sesame oil for a little extra flavor.
3. Store in mason jars for up to 6 months (probably longer, but that’s the farthest I’ve had a jar last).

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