With the current state of grocery and gas prices, we probably need to start saving as much money as we can. Cutting back on costs can help a lot, especially when it comes to eating in versus eating out. Homemade food, including condiments, can be quick, easy, and cheap for anyone to make.
In the history of Asian cuisine, chili oil has been an absolute must on rice, noodles, dumplings, and more. I’m sure I’m not the only person who’s grown up with a designated jar of Lao Gan Ma in the kitchen. Though, there are many benefits to making chili oil at home, and it’s much easier than you might expect!
Why should you make chili oil at home?
Store-bought chili oil typically ranges between $4 and $15 depending on how premium the brand is. Homemade chili oil requires only a few cheap ingredients, and can help you to save a lot of money in the long run.
Additionally, making your own chili oil is not only cheaper, but it also allows you to really alter the recipe and get it perfectly suited to your tastes. Are the store-brought brands not spicy enough? Not salty enough? Not oily enough? Well, you can adjust all of those to however you’d like when you’re making it yourself.
How do you make homemade chili oil?
The most basic form of chili oil consists of only a few simple ingredients: chili peppers and oil. I know, pretty crazy. But while the core of chili oil remains pretty straightforward, the most delicious chili oil is made with additional ingredients to improve the taste. Some things you may want to include are salt, MSG, sugar, garlic, onions, and black beans. Much of homemade chili oil involves the lack of measurements, with the beauty of it being that you can adjust each factor to best suit your taste.
To start, heat up some oil in a pot with aromatics of your choice such as garlic, ginger, onions, or star anise. In a heat-proof, add red chili flakes to your heart’s desire. Take your aromatics out when they start to brown and crisp, and then pour the oil over your red chili flakes when it’s around 230°F to 250°F. If your oil’s at the right temperature, your chili flakes should sizzle rather than turning black. Then, while the oil’s still warm, add your seasonings. Finally, when the oil has cooled down, you can transfer it to a resealable container and you have the most amazing homemade chili oil for the next six months (if it even lasts that long).