How do you make chilli oil with fresh chillies? Chilli oil, also known as Sichuan peppercorn oil, is a popular condiment in Chinese cuisine, particularly in Sichuan province. It is a spicy and aromatic oil that adds a unique flavor to a variety of dishes. Making chilli oil at home is not only simple but also allows you to control the spiciness and flavor intensity to suit your taste. In this article, we will guide you through the process of making chilli oil with fresh chillies, so you can enjoy this delicious condiment anytime you want.
Before you start, gather the following ingredients and equipment:
- 100 grams of fresh red or green chillies
- 50 grams of Sichuan peppercorns
- 1 tablespoon of sesame seeds
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
- A small pot
- A blender or food processor
- A jar with a tight-fitting lid
Now, let’s move on to the steps for making chilli oil with fresh chillies:
1. Prepare the chillies: Wash the fresh chillies thoroughly and pat them dry with a kitchen towel. Cut the stems off and discard them. If you prefer a less spicy oil, remove the seeds from the chillies. Otherwise, keep them in for extra heat.
2. Roast the Sichuan peppercorns: In a small pot, heat the Sichuan peppercorns over medium heat. Roast them until they turn a golden brown and release a fragrant aroma. Be careful not to burn them, as this will make the oil bitter.
3. Toast the sesame seeds: In the same pot, add the sesame seeds and roast them until they turn golden brown and start to pop. Remove them from the heat immediately to prevent burning.
4. Blend the ingredients: In a blender or food processor, combine the roasted Sichuan peppercorns, sesame seeds, and chillies. Blend them until they form a coarse paste. If you prefer a smoother oil, you can blend them for a longer time.
5. Heat the oil: In a small pot, heat the vegetable oil over medium heat. Add the soy sauce and salt, and stir to dissolve the soy sauce. Continue heating the oil until it reaches about 180°F (82°C). Be careful not to overheat the oil, as this may cause it to smoke and lose its flavor.
6. Combine the ingredients: Once the oil reaches the desired temperature, remove it from the heat. Add the blended chilli and Sichuan peppercorn mixture to the hot oil. Stir well to combine and ensure the paste is evenly distributed throughout the oil.
7. Cool and store: Allow the chilli oil to cool down to room temperature. Once cooled, transfer it to a jar with a tight-fitting lid. Store the jar in a cool, dark place for up to two months. Shake the jar before using to redistribute the ingredients.
Enjoy your homemade chilli oil with your favorite dishes. It’s perfect for dipping, stir-fries, or as a garnish. Now you know how to make chilli oil with fresh chillies, so go ahead and add some heat and flavor to your meals!
