Sous Vide Chili Oil
This Sous Vide Chili Oil is easy to make, incredibly aromatic, and flavorful. It is made by infusing Chinese peppers and spices in a water bath for 8-16 hours. The low temperature of sous vide cooking helps preserve many of the aromatic compounds found in the chile peppers and spices.
Ingredients
- 1 cup neutral oil
- 1 cup Chinese dried chili peppers
- 1 tablespoon Sichuan peppercorns
- 10 star anise
- 2 cinnamon sticks
- 2 teaspoons fennel seeds
- 1 tablespoon coriander seeds
Instructions
- Preheat your immersion circulator to 160℉.
- Crush the chili peppers, Sichuan peppercorns, fennel, and coriander seeds until coarsely ground in a mortar and pestle. You can also use a Ziplock bag and a rolling pin. Transfer the spices to a sous vide bag along with the star anise, cinnamon, and 1 cup of oil.
- Submerge the bag of chilis in the water bath and cook for 8 hours and up to 16 hours. Since water is denser than oil, the bag will float. You can place a heat-resistant object on top of the bag to submerge it in the water.
- Strain the oil through a fine-mesh sieve into a storage container. You can use it immediately or refrigerate it for up to two weeks.
Notes
If you're looking for a non sous vide version, try my Sichuan-style chili oil.
Nutrition
Calories: 2822kcalCarbohydrates: 181gProtein: 28gFat: 240gSaturated Fat: 19gPolyunsaturated Fat: 71gMonounsaturated Fat: 144gTrans Fat: 1gSodium: 222mgPotassium: 4756mgFiber: 76gSugar: 97gVitamin A: 62754IUVitamin C: 77mgCalcium: 284mgIron: 19mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!