Chili Oil
Homemade chili oil costs little and takes about ten minutes, which makes the jarred kind hard to justify. This version uses chile flakes, whole dried chiles, paprika and optional Szechuan peppercorn in plain vegetable oil. Toasting the whole chiles first adds a smoky edge, and the choice of chile sets the heat, with thai chiles giving a fiercely hot oil. Keep it simple with only flakes and oil if you prefer.
Instructions
For a smokier flavor, toast the whole dried chiles and the Szechuan peppercorn in separate dry frying pans over medium heat, stirring constantly. They are ready after a few minutes, when you can smell them across the kitchen. Chop the chiles with a knife or scissors, or crush them in a mortar and pestle, then set everything aside.
Pour the oil into a pot or saucepan and heat it over medium-high heat. It is hot enough when it thins out and the surface shimmers.
Carefully add the chile flakes, the prepared whole chiles, the peppercorn and the paprika to the hot oil. Stir gently, and lower the heat if needed so the oil stays below a simmer.
Take the pot off the heat once the chiles have blackened, then let the oil cool. The solids will settle to the bottom as it cools.
You can strain the oil off the solids for a clearer result, as many restaurants do, or leave it as it is for a more rustic look and texture. Left unstrained, the oil darkens over time from the solids below.
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