Best Chili Oil

Sure you can buy bottled chili oil from the store, but it will definitely not have the same unique flavor and complexity as this one. This is great served over any noodles, but in particular cumin lamb noodles. Both recipes are taken from Lady and Pups.

Ingredients

• 2 cups canola oil
• 1/2 cup sichuan chili flakes or Korean chili flakes (I don’t recommend using any other kind)
• 3 tbsp white sesame seeds
• 4 star anise
• 2-3 dried bay leaves
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1/4 tsp curry powder
• 2 tbsp ground sichuan peppercorn
• 2 tbsp soy sauce
• 4 grated garlic cloves

Instructions

1. Mix the soy sauce and grated garlic together, then set aside.
2. Combine canola oil, chili flakes, white sesame seeds, star anise, dried bay leaves, ground coriander, ground cumin and curry powder (leave the ground sichuan peppercorn for later!) in a large, deep pot and set over medium heat.  Bring to a gentle boil and fry the mixture for 3-4 minutes, stirring constantly, until the chili flakes have turned darker in color (but NOT BLACK!!).  Turn off the heat immediately, then add the ground sichuan peppercorn. Stir and let fry in residual heat for about 10 seconds. 
3. Then add the soy sauce/grated garlic mixture.  The oil will boil up a little due to the added moisture.  Just keep stirring until the sizzling has died down.
4. Let the chili oil sit for at least 2 hours, or best overnight before using.

Serves a lot.