Gary Wiviott’s Chili Oil
Complex and flavorful with a powerful heat, I use my signature Chili Oil both as a condiment and an ingredient. Drizzled on morning eggs, in mayonnaise or BBQ mops – and the solids that sink to the bottom add texture, flavor and heat to everything from noodles and salad dressings to marinades.
- 1 cup dried red chile flakes, as hot and fresh as you can find
- 2 1/2 cups corn or peanut oil
- 1/3 cup Japanese sesame oil
- 1/3 cup fermented black beans, coarsely chopped (do not rinse)
- 5 cloves garlic, lightly smashed and peeled
- 5 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 teaspoon whole Szechuan peppercorn
2. Scrape the oil and solids into a sterilized clean glass jar or plastic container. Store at room temperature or in the refrigerator.
Note: Recipe multiplies well, I typically make a 5X batch