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Hot Crispy Chilli Peppers In Oil
This fiery Chinese condiment is perfect for adding chilli spice to any dish from rice to chilli, eggs to a toastie and so much more.
Ingredients
- 300 ml sunflower oil
- 2 jalapeno chilli peppers
- 1/2 red onion
- 6 garlic cloves
- 1 tsp black peppercorns
- 1 tsp ginger grated
- 2 star anise
- 1 cinnamon stick
Spice mix
- 4 tbsp chilli flakes
- 1 tbsp smoked paprika
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
- Finely chop the chilli peppers, onion and garlic and add these to the oil ginger and peppercorns in a small pa and simmer for 30 minutes
- Remove pan from heat and cool for 5 minutes
- Mix together all the other ingredients that make up the spice mix and put this in a heatproof jar
- Pour the chilli oil through a sieve into the jar and leave the chilli, onion and garlic bits to cool completely and they will crisp up
- pick out the cinnamon and star anise and discard
- Put lid on jar, give it a shake and set aside in fridge for 24 hours for the flavours to develop
Video
Notes
I got 300ml of crispy chilli oil from this recipe and I call a serving 1 teaspoon and got 50 teaspoonfuls from my jar.
There is extra oil in the jar that you can use for cooking and salad dressings etc,
This will keep for up to 3 months in the fridge
Nutrition
Calories: 58kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 31mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 265IUVitamin C: 1mgCalcium: 5mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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