Name: Crispy chilli oil
Total time: 35 min
Yield: Makes 500ml
Ingredients: 30 dried kashmiri chillies (see cook's notes); 2 tbsp Szechuan peppercorns; 2 tbsp cumin seeds; 1 tbsp black peppercorns; 3 star anise; 50g salted peanuts roughly chopped; 2 thumb-sized pieces ginger finely chopped; 1 tbsp sea salt flakes; 2 tbsp soft light brown sugar; 600ml groundnut oil; 3 echalion shallots halved and thinly sliced; 10 cloves garlic thinly sliced

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Crispy chilli oil

Crispy chilli oil

Adam Bush

Published: March 17, 2020 at 4:15 PM

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Makes 500ml

Easy

Total time: 35 mins

+ Cooling

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Make this garlic-spiked, umami-packed chilli oil in no time – and put it on everything!

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Ingredients

30 dried kashmiri chillies

(see cook's notes)
2 tbsp Szechuan peppercorns
2 tbsp cumin seeds
1 tbsp black peppercorns
3 star anise
50g salted peanuts

roughly chopped
2 thumb-sized pieces ginger

finely chopped
1 tbsp sea salt flakes
2 tbsp soft light brown sugar
600ml groundnut oil
3 echalion shallots

halved and thinly sliced
10 cloves garlic

thinly sliced

Method

step 1

Use a pair of kitchen scissors to cut open the chillies then remove and reserve the seeds. Pulse (or grind with a pestle and mortar) the skins, discarding any stalks, until the consistency of shop-bought dried chilli flakes. Tip into a large bowl. Toast the szechuan peppercorns, cumin seeds and black peppercorns in a frying pan until smelling toasty, then tip into the spice grinder and whizz into a powder. Tip into the bowl with the star anise, peanuts, ginger, salt and sugar, as well as half of the reserved chilli seeds, or more if you prefer it hotter.
step 2

Heat the groundnut oil until shimmering and put a metal sieve over a heatproof bowl. Cook the shallots for 4-5 minutes, stirring, until crispy, golden and caramelised. Carefully pour the oil and shallots through the sieve into the bowl and leave to drain for a minute. Carefully pour the oil back into the pan and heat until shimmering again. Add the garlic and cook for 1-2 minutes until golden, but not too dark, then pour through the sieve. Tip the shallots and garlic into the bowl with the chillies, and cool the oil for 10-15 minutes until warm but not hot, then pour this into the bowl and mix well.
step 3

Divide this between two 250ml sterilised jars and allow to cool completely. It is ready to eat once cool, but will keep in the fridge for a month.

Cook's notes

Dried kashmiri chillies are mild chillies that give food a vivid red colour – they are available online and from Asian supermarkets.

Drizzle your oil over a homemade pizza

Pizza Pie Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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