Alex Lau
This will become your new go-to favorite spicy condiment. It pairs particularly well with our Aromatic Shrimp and Noodle Medicine Soup.
Recipe information
Yield
Makes about ¾ cup
Ingredients
2
Fresno chiles, halved
1
red Thai chile, halved
2
star anise pods
¾
cup vegetable oil
1
tablespoon crushed red pepper flakes
1
teaspoon black peppercorns
Need to make a substitution?
Preparation
Step 1
Heat chiles, star anise, oil, red pepper flakes, and peppercorns in a small saucepan over medium until fragrant and just beginning to bubble, 5–7 minutes. Remove from heat; let steep 1 hour.
Step 2
Purée mixture in a blender until smooth. Strain oil through a fine-mesh sieve, pushing on solids, into an airtight container; discard solids.
Step 3
Do Ahead: Chili oil can be made 1 week ahead. Cover and chill.