Sichuan Chili Oils
Ingredients: Erjingtiao chili, Xiaomila millet chili, Xinjiang Kashmiri chili (powder), Rapeseed oil (Caiziyou) / Mustard Seed oil / Unprocessed peanut oil / Olive oil · 60 min cook time · 1000kcal · ~₩35,000
Ingredients
60g Erjingtiao chili, 10g Xiaomila millet chili, 30g Xinjiang Kashmiri chili (powder), 1000ml Rapeseed oil (Caiziyou) / Mustard Seed oil / Unprocessed peanut oil / Olive oil
Instructions
1. Understand the core components of chili oil: chilis and oil. The quality of these two ingredients is paramount.
2. Select your workhorse chili for fragrance and taste. Ideally, it should be fresh enough to be pliable. Erjingtiao is ideal, but Guajillo or other quality chilis from your region (Hungary, Turkey, Korea, Calabria) can work.
3. Choose a spicy chili to adjust the heat level to your personal tolerance. Xiaomila millet chili is used in Sichuan, but Dried Thai Bird's eye, or even Carolina Reapers can be used. Quality demands are lower here, but avoid extracts.
4. Select a chili for color. These are often very red and mild. Erjingtiao is used in Sichuan, but Kashmiri chili, 'big chili' (for Nam Prik Pao), or Gochugaru are good international alternatives. Sweet paprika can also work, but avoid food coloring.
5. Choose your oil. Caiziyou (unprocessed rapeseed oil) is traditional in Sichuan for its taste, viscosity, and liquid state at room temperature. Internationally, Indian Mustard Seed oil is the best substitute (note 'for external use only' label in the US). Unprocessed peanut oil or even olive oil can be used, but olive oil requires heating past its smoke point and overnight resting.
6. Prepare the chili blend for Hongyou (Red Sichuan Chili Oil): Combine 60 grams Erjingtiao chili (workhorse), 10 grams Xiaomila millet chili (heat), and 30 grams Xinjiang Kashmiri chili (color, powder form is acceptable).
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