Chili + Spice Oil
Ingredients
- 1½ cups / 375ml cold-pressed olive oil
- 4-5 shallots thinly sliced
- 15 cloves garlic about 1 head, peeled and thinly sliced
- 10 whole black peppercorns
- 1 medium cinnamon stick
- 1 black cardamom pod crushed
- 5 whole star anise
- ¼ cup / 20g cup crushed chili flakes
- 2 Tbsp. ginger peeled, very finely chopped
- 2 Tbsp. tamari
- 1 Tbsp. coconut sugar
Directions
- In a medium saucepan, combine the oil, shallots, garlic, black peppercorns, cinnamon, cardamom and star anise. Bring to a light simmer, and cook on the lowest heat as possible, and cook for about an hour until the oil is deeply fragrant and the shallots and garlic are totally soft.
- Add the chili flakes, ginger, tamari and coconut sugar. Stir well to combine, let simmer for 5 more minutes, then turn off the heat and let cool before removing the cinnamon and start anise (if desired). Transfer into a large jar for storage.
- Keep in the fridge for up one month. Makes a great gift!
Notes
Makes about 1 ½ cups / 375ml
