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Garlic Chilli Oil

I love making my own chilli oil so I can get exactly what flavours I want in it and it works out to be pretty cheap too! This one is inspired by Jessica Nguyen www.jessicanguyen.com.au which I've been making for a couple of years now!
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Course Oil
Cuisine Asian inspired
Keyword chilli, chilli oil
Prep Time 5 minutes
Cook Time 5 minutes
Servings 8 jars
Author Georgina

Ingredients

  • 1 litre neutral oil e.g. vegetable oil or canola oil
  • 2 cups chilli flakes
  • 1 yellow onion
  • 4 spring onions
  • 6 cloves garlic
  • 6 cardamon pods
  • 6 bay leaves
  • 4 star anise

Instructions

  • Cut onion roughly into quarters removing skin.
  • Chop spring onion into large equal sized pieces.
  • Smash your garlic but don’t cut it so it releases it’s flavour.
  • Use the back of a knife to crush cardamom pods.
  • In a large pot heat up your oil until you can stick in a wooden/bamboo chopstick and bubbles form.
  • Add in your dry aromatics (star anise, cardamom pods, bay leaves).
  • After about 3 minutes add in your fresh aromatics (onion, spring onion, garlic).
  • Once that’s boiled for about 5 minutes turn off the heat.
  • Add your chilli flakes to a large heat proof bowl.
  • Strain out the aromatics into the bowl of chilli flakes.
  • Mix around until the oil turns a bright red colour.
  • Once the oil is cooled, spoon into clean glass gars (mason jars work well).
  • Store in the pantry for up to 3-4 months!