Friends, Gary Wiviott
1 cup dried red chiles, flakes, as hot and fresh as you can find
1/3 cup fermented black beans, coarsely chopped, not rinsed
5 cloves garlic, lightly smashed and peeled
5 cloves garlic, minced
2 tablespoons ginger, fresh, minced
2 1/2 cups corn oil, or peanut oil
1/3 cup sesame oil, Japanese style
1/2 teaspoon Szechuan peppercorn, lightly crushed
I’ve been making Chili Oil for 20+ years. Its changed over the years, started life as a riff from China Moon Cookbook by the incredible Barbara Tropp, RIP. I just updated the recipe after a few recent requests, including a 6X batch, and thought I’d post on FB.
Combine all of the ingredients in a heavy, non-aluminum 3-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat bring the mixture to 225 stir almost constantly. Gently simmer for 30-40 minutes, checking to ensure the temperature does not rise. Remove from the heat* and let stand until cool or overnight.
Scrape the oil and solids into glass jars or plastic container. (I use Ball jars run though the dish machine)
Store at room temperature. (I store in refrigerator)
Notes:
It is best to use a deep-fry or candy thermometer as oil temperature is hard to judge and will burn quite easily.
* Oil is done when garlic starts to turn light brown.
Recipe multiplies well, I typically make a 6X batch
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Gary Wiviott Chili Oil 6X Batch
Complex, flavorful with noticeable heat use as both a condiment and 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, salads and marinades.
6 cup dried red chiles, flakes, as hot and fresh as you can find
2 cup fermented black beans, coarsely chopped, not rinsed
30 cloves garlic, lightly smashed and peeled
30 cloves garlic, roughly chopped
12 tablespoons ginger, fresh, minced
15 cups corn oil, or peanut oil (120-oz)
2 cup sesame oil, Japanese style
1 scant tablespoon Szechuan peppercorn, lightly crushed
Combine all of the ingredients in a heavy, non-aluminum 8-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat bring the mixture to 225 stir almost constantly. Gently simmer for 30-40 minutes, checking to ensure the temperature does not rise. Remove from the heat* and let stand until cool or overnight.
Scrape the oil and solids into glass jars or plastic container. (I use Ball jars run though the dish machine)
Store at room temperature. (I store in refrigerator)
Notes:
It is best to use a deep-fry or candy thermometer as oil temperature is hard to judge and will burn quite easily.
* Oil is done when garlic turns light brown.