Chili Oil is a great pantry staple! Put it on rice bowls, stir frys, eggs, and anything else you’d wish!
You can use the dried chilis of your choice, and remove the seeds according to the level of spiciness you’d like.
Grapeseed oil can also be replaced with any neutral oil.
This Chili Oil is best used within two months, but it will last for up to six months if well stored.
Cut out the stems of 50 g of dried red chilis
Transfer the chilis to a blender jar and add 300 g of grapeseed oil
Blend on maximum speed until homogeneous
Prepare a fine mesh sieve with 3 paper towels inside over a bowl
Sieve the chili oil to remove all solid parts
Transfer the chili oil to a storage container. The chili oil is ready
Enjoy! Use this chili oil over rice bowls, fried eggs, and anything else you could think of!
Yield 300 g
Dried Red Chili50 g
Grapeseed Oil300 g
Fine Mesh Sieve