Makes 16 ounces (½ liter)

Adapted from Chili Pepper Madness

** You want your aromatics to get nice and crispy, so be sure to coarsely chop them, rather than finely dicing them **

• 1½ cups vegetable oil

• 2 chili peppers, coarsely chopped

• Depending on how spicy you want your chili oil, aim for peppers between 5,000 SHU (ex. jalapenos) and 50,000 SHU (ex. bullet chili). In this range, you also have cayenne and serrano peppers

• 1 shallot, halved and cut into thin slices

• 10 cloves garlic, coarsely chopped

• 1 teaspoon ground black or Sichuan peppercorns

• 1x 3-inch (7½ centimeter) cinnamon stick

• 4 star anise pods

• ¼ cup red chili flakes

• 1 tablespoon smoked paprika, Gochugaru, or cayenne

• 1 tablespoon soy sauce

• 1 teaspoon sugar

• ½ teaspoon salt

1. In a small pot, add the vegetable oil, chili peppers, shallot, garlic, peppercorns, cinnamon stick, and star anise pods.

2. Heat the pot on low and simmer for 20-30 minutes, or until the peppers, shallot, and garlic start to brown.

   • The browning should be a slow process as it allows more time for the flavors to infuse with the oil. If the oil is too hot, the aromatics will more quickly brown and possibly burn.

3. Remove the pot from the heat and allow it to cool for 2-3 minutes. The flavors will continue to further infuse the oil.

4. While the oil is simmering, in a separate heat-proof bowl, mix together the chili flakes, smoked paprika, soy sauce, sugar, and salt.

5. Strain the oil into the chili flake mixture. Pick out the cinnamon stick and star anise pods, but keep the remaining crispy bits in the strainer and set them aside to continue cooling, which will allow them to fully crisp up.

6. Once the crispy bits have cooled and fully crisped, swirl them back into the oil.

7. Use immediately or cover and refrigerate to allows the flavors to continue to develop even more. Stir before serving.

8. Enjoy!