Chili Oil

Updated at: Thu, 17 Aug 2023 04:03:06 GMT

Step 1

1. Thinly slice the red onion. Dice the garlic and ginger. Finely chop the green onions. Slice the ghost peppers in half

Step 2

2. Add the cinnamon stick, star anise, cloves, cardamom pods, and white sesame seeds into a saucepan. Toast on medium heat for 3-4min. Then, set them aside

Step 3

3. Add the avocado oil into the saucepan and let it heat up for about a minute or two. Very carefully spoon in the red onions, garlic, ginger, and ghost peppers

Step 4

4. Fry for about 4-6min. Then, carefully transfer the ingredients onto a plate lined with paper towel. Spread them out so that they will stay crispy (use this as a topping on other recipes)

Step 5

5. Carefully add the green onions into the oil along with the toasted spices. When it begins to bubble, add in the gochugaru and salt. Let it cook for about a minute. Then, turn the heat down to medium low and simmer for about 15min

Step 6

6. Turn off the heat and allow the oil to cool. Then, carefully strain through a sieve and then into a jar. Keep the cinnamon stick and ghost peppers in the bottle. Store the oil in the fridge and enjoy for up to 4-6 months. Admittedly, I keep mine in the cupboard and it's enjoyed way faster than it should ;)

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