FLAVOR ENHANCER DELUXE
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We usually try to keep our enthusiasm for our recipes under wraps, but in this case, it’s both impossible and completely inappropriate:
Our homemade chili seasoning oil is one of our great classics and far more than just a simple “heat booster”; it’s more like a highly concentrated spice paste that can (and must) be diluted with large amounts of oil.
The ingredient list alone shows that this is a heavyweight flavor bomb:
The wonderful taste of roasted garlic, the intensely salty fermented soybeans, and the numbing heat of Szechuan pepper are beautifully balanced by a delicate vanilla note, while star anise, fennel seeds, and cinnamon add spicy accents.
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Despite its initially incredible flavor intensity, the oil has become a staple in our everyday kitchen and is especially suited to turning boring takeout from the Asian restaurant into an exotic feast.
But beware – the chili oil is quite dominant in flavor and has earned the working title “Killer Argument” in our kitchen: delicate flavor nuances unfortunately get mostly lost, and Johannes sometimes throws a fit if he’s put effort into cooking and chili oil ends up on every plate without being tasted first.
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Once a year, we meet in front of our workshop – roasting the chilis indoors is like a tear gas attack and led to an involuntary day outdoors on the first try – and produce our annual supply:
Stored in canning jars, the oil keeps easily for a whole year, the initially numbing heat and intensity mellow over time, and eventually, you can even refill the jar with fresh chili flakes to raise the heat level again.
We always fill about half of the oil into small jars, so we always have nice gifts and hostess presents ready.
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THE IDEAL FLAVOR ENHANCER
Ingredients for 8 liters of finished CHILI OIL
500 g small dried red chili peppers (Asian shop)
170 g Szechuan peppercorns (Asian shop)
50 g whole star anise
50 g fennel seeds
40 g cinnamon sticks
1 vanilla pod
10 g bay leaves
350 g black salty fermented beans (Asian shop)
500 g peanuts (unsalted)
4 large yellow cooking onions
1 bunch spring onions
1 large knob of ginger
200 g sesame seeds
1 large bulb of garlic
7 L high-heat vegetable oil
STEP BY STEP
MAKE THE SPICE BASE
1) Roast the chili peppers in a large, very hot pan until they are slightly blackened in spots.
WARNING! ENSURE ADEQUATE VENTILATION!
The smoke from roasted chilis burns like tear gas and can temporarily make living spaces uninhabitable.
2) Do the same with the Szechuan peppercorns, star anise, cinnamon sticks, bay leaves, fennel seeds, sesame seeds, and peanuts.
3) Process the roasted spices (except the sesame and peanuts) into powder using a powerful blender and set aside.
4) Also blend the peanuts and black beans into a homogeneous mass.
Only then mix the spice powder with the nut mixture.
FLAVOR THE OIL
5) Meanwhile, heat 1 L of oil in a pot to about 80-90°C (176-194°F). It must not start to smoke, or the oil is too hot. (An induction cooktop with temperature display or a thermometer is recommended.)
6) Peel and roughly chop the onions and garlic.
7) Slice the ginger into about 0.5 cm thick slices and cut the spring onions into about 5 cm long pieces.
8) Then let the onions, ginger, and spring onions steep in the hot oil for about 20 minutes so they release their aroma into the oil and lightly brown.
Afterwards, strain the flavored oil through a sieve into a second pot and discard the cooked vegetables.
9) Reheat the flavored oil and roast the garlic in it until golden brown.
Strain the oil, keep the garlic, and set aside.
COMBINE
10) Now put the roasted garlic, the spice-nut base, and the vanilla pod into the blender and process into an aromatic paste.
11) Transfer the finished paste to a large pot, pour in the still hot flavored oil and the sesame seeds, and fold in.
12) Now it’s time to fill:
The best containers are clean, previously hot-rinsed canning jars, which are filled about ¼ with the chili paste and then topped up with vegetable oil.
Done!
