Seriously guys. Put this on eeeeeverything. You can use it on the BBQ, in marinades, in your favourite stir-fry, or in pasta. The sky is the limit….and is delicious. This recipe makes one cup of chili oil. It’s also gluten-free and vegan.

2 bay leaves
4 tbsp chili flakes

2 tsp five spice powder
3 tbsp toasted sesame seeds
1 tsp ground Sichuan peppercorns

1 cup vegetable oil
1 piece thinly sliced ginger

Combine chili flakes with aromatics of choice in a heatproof bowl. In this recipe it calls for bay leaves.

Heat the oil until it reaches 370 degrees. Use a thermometer to monitor the oil because you don’t want it to overheat.

Pour oil into the bowl that has the chili flakes. It will cook the chili flakes almost immediately because of the heat. Mix all of the other ingredients in and stir with a spoon. Let cool and you can bottle it to use whenever your little heart desires.

Be careful when working with oil that’s as hot as the surface of the sun. I don’t need you to end up with third degree burns. Keep in mind that oil does spit and spatter so extra caution will go a long way.

I’m super excited to try it with different herbs to see the taste differences. Let me know what herbs you try!

xoSG