Chili Oil
These past 17 days I have been on the Whole 30 eating plan. Desperate to lower my inflammation, I have been trying to cut out the sugar, wheat and dairy. It seems to be working! And although I am at a crossroads as how this new diet change is sustainable (don’t worry, I still will be baking - just not as much), I have been really creative in the short term with my menus. I have realized that I REALLY need flavorful sauces for my meals. I also love spicy foods, so I decided to give this recipe a try.
I got the recipe from this website called The Woks of Life . Not only is this recipe so much better than regular chili oil from the store, but it’s pretty easy and I love how you can put it onto anything. If you want the recipe, just click the link above.
Here are some tips if you make this recipe:
Make sure all your ingredients are measured out beforehand, also any fresh ingredients like garlic or shallots are already cut up.
Use a thermometer for more accurate cooking. I cooked the oil to 225F, but I wish I let it cook just a little bit longer - maybe till 230 or 235F.
Put your chili in a large bowl with a strainer on top before you cook the spices on the stove.
Get real Sichuan chili, regular red pepper flakes won’t work. Also it enables you to support a local Asian grocer!
Heat-proof glass container is the best to store the oil.
This chili oil goes well over tofu, vegetables, dumplings, fish, etc. I hope you try to make it! More recipes coming soon, I had to take a break but hopefully will be back with more regularity. Bon appetit!
