This homemade chili can last up to a year. Mine do not last that long. I use them as toppings for dumplings or simply to season some recipes that requires some spicy kick. When I use it as toppings I make sure to include some pepper flakes pieces and salt that is in the jar. I hope you enjoy this as much as my husband an I do. Happy eating!
Homemade Chili Oil
Ingredients:
1 cinnamon stick
2 bay leaves
8-10 cardamom pods
1 tsp. four peppercorn blend
1 cup gochugaro (Korean pepper flakes)
1 cup neutral tasting oil – I used canola oil in this recipe.
2 tsp. sea salt
Steps:
1. In a small sauteing pan, heat in medium high heat all the spices until aroma is released. Toss spices around to prevent burning. This can take around 4-7 minutes.
2. Meanwhile while spices are resting, heat oil in a small saucepan.
3. Toss all the spices into the oil and let it continue cooking.
4. Bubbling will appear after a few minutes, let it bubble for 3 more minutes. Turn off heat and let cool for a few minutes.
5. Place the gochugaru in a small mason jar.
6. Using a strainer, add the oil into the jar with the gochugaru.
7. Add back into the jar the cinnamon sticks and bay leaves. Toss the rest of the spices into the trash or use for later.
8. Add the salt into the jar.
9. This concoction can last up to a year. Mine don’t last long. I use it for soups and dumpling or to simply season food.
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