Ingredients
Scale
- 8 cups Avocado oil
- 1/2 cup red pepper
- 2 dried habanero chiles
- 2 tbsp Sichuan peppercorns
- 2 tbsp crushed red pepper flakes
- 2 tbsp Flat Iron crushed pepper
Instructions
- Crush the dried habanero chiles into smaller pieces and measure out your red pepper flakes and Sichuan peppercorns.
- In a small saucepan, heat the avocado oil over medium heat. Add the all the chili peppers. Let them infuse the oil for 5–7 minutes, but don’t let the oil smoke. You’re looking for a gentle simmer.
- While the oil heats, keep stirring making sure everything is fully immersed into the oil.
- Once the oil is fragrant and golden, strain out the solids and immediately pour the hot oil over the chili flakes. The mixture will sizzle, releasing an irresistible aroma.
- Let the chili oil cool completely before sealing the jar. Store it in a cool, dark place, and it will keep for several months.
- Prep Time: 15
- Category: condiment, dips
Keywords: chili oil, infused oil, spicy oil, holiday gifts, diy gifts