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Aunt June's Chili Oil |
Steps
- Prepare all the ingredients besides the oil + chicken bouillon cube in a bowl or glass jar.
- Heat oil in a pot on low heat, add in chicken bouillon cube and stir until dissolved.
- *one way to tell your oil is hot enough to pour is to add a tiny bit of garlic. If it quickly sizzles then the oil is ready!
- Pour your oil + bouillon cube on top of all your other ingredients for that beautiful sizzle.
- If in a bowl, carefully transfer to an airtight jar to sit for 2-3 hours before using, until the oil is a deep red in color. Even better if you can wait overnight!
- You can also do this all in the pot if you choose, but make sure to add the sichuan peppercorns + dried chilis last because they can burn and change how your chili oil tastes.
- You can keep it in an airtight jar for 2-3 weeks if it can last that long in your house!
Originally published at lifeofnoms.com. Reproduced for personal collection.
