Arbol Chili Oil

Ingredients:

• 1 cup dried Arbol chilies
• 1 to 1.5 cups neutral oil (like grapeseed, vegetable, or canola oil)
• 3 garlic cloves, thinly sliced (optional)
• 1 inch ginger, thinly sliced (optional)
• 1 tsp Sichuan peppercorns (optional, for a numbing effect)
• 1 bay leaf (optional)
• 1 star anise (optional)
• 1 cinnamon stick (optional)

Instructions:

1. Prepare the Chilies: a. Remove the stems from the dried Arbol chilies. b. Optionally, for a milder flavor, shake out some of the seeds. c. With a mortar and pestle or in a blender/food processor, roughly crush the chilies into flakes.

2. Heat the Oil and Aromatics (if using): a. In a saucepan, add the neutral oil and set it over medium heat. b. If you’re using garlic, ginger, and spices, add them now. c. Allow the aromatics and spices to gently fry until fragrant but not browned. This infuses the oil with their flavors.

3. Add the Chili Flakes: a. Reduce the heat to low. Carefully add the crushed Arbol chili flakes to the oil. b. Let the mixture simmer gently. You’re aiming to see tiny bubbles rising from the chili flakes. This step is essential for releasing the chili’s flavors without burning them. It should take about 5 minutes. c. Turn off the heat before the chili flakes darken significantly. They will continue to cook a little in the residual heat.

4. Cool and Store: a. Allow the chili oil to cool down to room temperature in the pan. b. Once cooled, transfer the oil and chili flakes to a sterilized glass jar with an airtight seal. c. Store in a cool, dark place. The oil should be good for at least a month. Refrigeration can extend its shelf life.

Notes:

• Intensity: The number of chilies and seeds you use can be adjusted according to your heat preference.
• Flavor Variations: Feel free to experiment by adding other aromatics or spices to customize the flavor profile of your chili oil.

Enjoy your homemade Arbol Chili Oil as a drizzle on noodles, dumplings, salads, or any dish that could use a spicy kick!