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
1. Combine all of the ingredients in a heavy-bottomed, non-reactive 3-quart saucepan. Clip a deep-fry or candy thermometer to the rim of the pot*. Bring the mixture to a bubbly 225ºF over medium-low heat, stirring frequently. Maintain a low simmer for 40 minutes, checking to ensure the temperature does not increase above 225ºF. The oil is done when the garlic starts to turn light brown. Remove from the heat and allow the oil to cool completely.
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
Regards,