Chili Oil Inspired by Memories at Din Tai Fung

​Serves multiple uses, about 1 cup of chili oil
Takes ~30 mins to make

Ingredients

• 3 fresh Fresno chili peppers
• 1/2 tsp kosher salt
• 2 heads garlic
• 3/4 cup dried chilies
• 1/2 tsp dried Sichuan peppercorns
• 2/3 cup avocado oil
• 1/2 tbsp sugar  
• 1 tbsp soy sauce
• 1 tbsp black vinegar (or rice vinegar)
• 1/2 tbsp roasted sesame oil

Steps

Prepare the fresh chili paste.

Roughly chop:

• 3 fresh Fresno chili peppers

Remove the stem and seed. Keep some loose seeds if you like a more spicy flavor. Grind in a food processor. Then mix in:

• 1/2 tsp sugar
• 1/2 tsp kosher salt

Mince the garlic.

Finely mince:

• 2 heads garlic

Prepare dried chilis.

In a saucepan over medium-low heat, toast:

• 3/4 cup dried chilies
• 1/2 tsp dried Sichuan peppercorns

The dried chilies can easily burn, so keep an eye on it. Turn the heat to low if needed. Once cool, grind them into a fine powder in a food processor. 

Infuse flavors with heat.

In a saucepan over medium-low heat, heat

• 2/3 cup avocado oil

Add the minced garlic and let it simmer until golden. Stir occasionally to make sure nothing sticks to the bottom.

Add the fresh Fresno chili paste and simmer for 1-2 more minutes.

Mix in the toasted chili flakes mixture and

• 1/2 tbsp sugar  

for a hint of sweetness. Simmer for 1-2 more minutes, then turn off the heat.

Stir in:

• 1 tbsp soy sauce
• 1 tbsp black vinegar (or rice vinegar)
• 1/2 tbsp roasted sesame oil

Cool, serve, store.

Allow the oil to cool to room temperature. Serve with wontons, cucumber salad, and more.

Store in an airtight container in the fridge, and use within 2-3 weeks for optimal freshness and safety.

Equipment

a good food processor

a coffee grinder to get a coarse powder

a sharp knife

a saucepan

measuring cups and spoons

a heat-proof spatula

condiment containers

a cutting board

Metadata

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