Seasoned Chili Oil (Recipe)

One of my favorite "cheater" secrets is a fantastic sauce, or in this case, oil that can go on anything. Case in point, this seasoned chili oil is one of those save-the-day items that can transform an okay dish into a vibrant and interesting meal. Versatile enough to go from vegetables to fish to any other type of protein, this can be made ahead, in large batches and kept in the fridge for up to one month to liven up a Tuesday night boiled chicken dinner or a more inspired weekend meal with friends and family.


Here's what you'll need:
1/2 cup neutral-flavored oil (eg: Canola, Safflower)
10-15 dried thai chilis, or any other small dried chilies you like
1 tsp. ground red or green szechuan pepper corns (or a mix of both)
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. black pepper
1/4 tsp. salt
2 tbsp. soy sauce
2 tbsp. brown sugar, loose
2 tbsp. finely sliced green onion or chives

Here's what you'll do:
- Pour the oil in a small pot and place over high heat for exactly 60 seconds.
- After 60 seconds, turn the burner off and gently swirl the pot a few times and place on a cold burner. The oil should be warm but not smoking or rippling hot.
- Add all dry ingredients to the oil. There may be some sizzling, which is okay.
- When the sizzling dies down, add the soy sauce and green onions.
- Stir with a metal or wood spoon until all the sugar is dissolved.
- Let sit until cooled, then pour into a glass container with a lid. This can keep in the fridge for up to one month.
- Use cold to season already cooked proteins and vegetables.
- The dry ingredients may settle at the bottom of the oil. Just scoop from the bottom to get some of the dry ingredients along with oil to add to food.
- The example below is some flaked black cod over rice with charred sugar snap peas.
- Enjoy!