Red Chili Oil
Ingredients
- ½ Red Onion
- 3 pieces Garlic
- Small Piece Ginger
- 3 Scallions
- 1 Cinnamon Stick
- 1 Star Anise
- 3 Cloves
- 3 Cardamom Pods
- 1 tsp White Sesame Seeds
- 3 cups Avocado Oil
- 3 Ghost Peppers
- ⅓ cup Gochugaru
- ½ tsp Salt
Instructions
- Thinly slice the red onion. Dice the garlic and ginger. Finely chop the scallions. Slice the ghost peppers in half.
- 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 aside.
- 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.
- 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).
- 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.
- 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.