Crispy Chili Oil

INGREDIENTS: 3 shallots, thinly sliced

8 garlic cloves, thinly sliced

2 star anise

1/2 cinnamon stick

1 tsp whole peppercorn

1 1/2 cups avocado oil

1/4 cup crushed red pepper flakes

3 tsp paprika


  1. In a medium sized pot, on medium/low heat, add the shallots, garlic, star anise, cinnamon stick, peppercorn, and oil.

  2. Cook, stirring occasionally for 20-25 minutes until the shallots and garlic start to brown.

  3. Strain the oil through a metal sieve into a glass bowl.

  4. Add the red pepper flakes and paprika to the oil, mix well.

  5. When the mixture is cool, store in an airtight jar for up to 2 months.

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