Spicy Sichuan Chili Oil Recipe – Kashmiri Chili & Sesame Flavor

Last Updated on 4 months by Neha Deshmukh

Spicy Sichuan Chili Oil Recipe – Kashmiri Chili & Sesame Flavor

Hey everyone! If you’re anything like me, you’re obsessed with adding a little kick to everything. And let me tell you, this Spicy Sichuan Chili Oil is about to become your new best friend. I first stumbled upon chili oil during a trip to a local Asian market, and I’ve been hooked ever since. Making it at home just takes it to another level – you control the spice, the flavor, and honestly, it’s just so satisfying!

Why You’ll Love This Recipe

This isn’t just any chili oil. We’re talking about a vibrant, fragrant blend of Kashmiri and Byadagi chilies, the tingling sensation of Sichuan peppercorns, and the nutty richness of toasted sesame oil. It’s a flavor bomb that will elevate your noodles, dumplings, eggs, and honestly, just about anything you drizzle it on. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this magic:

• 20 dry red chilies (Kashmiri & Byadagi mix)
• 4 tablespoons toasted sesame oil
• 1 tablespoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 0.25 cup finely chopped shallots
• 3-4 Sichuan peppercorns
• 0.5 tablespoon finely chopped celery
• 0.5 cup water
• 2 teaspoons raw sugar
• 0.5 teaspoon light soy sauce
• 1 tablespoon rice vinegar

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Dry Red Chilies: We’re using a mix of Kashmiri and Byadagi chilies for both flavor and color.
• Sesame Oil: Don’t skimp here! Toasted sesame oil is key for that signature nutty aroma.
• Sichuan Peppercorns: These aren’t about heat, they’re about that unique tingling sensation. More on that later!
• Shallots: These are milder and sweeter than onions, adding a lovely depth of flavor.
• Celery: A surprising addition? Maybe! But it adds a subtle freshness that balances the richness.

Kashmiri & Byadagi Chili Blend – Flavor & Color

The secret to a beautiful, flavorful chili oil lies in the chilies. Kashmiri chilies are known for their vibrant red color and mild heat, while Byadagi chilies add a bit more punch. Using both gives you the best of both worlds – a stunning hue and a complex flavor profile.

Sichuan Peppercorns – The Unique ‘Ma La’ Sensation

Okay, let’s talk about Sichuan peppercorns. These aren’t your average peppercorns! They create a unique tingling, numbing sensation called ‘ma la’ – it’s a cornerstone of Sichuan cuisine. It’s not spicy, it’s… different! Trust me, you’ll love it.

Toasted Sesame Oil – Choosing the Right Oil

Toasted sesame oil is the heart and soul of this chili oil. Look for a good quality oil with a rich, nutty aroma. Avoid anything that smells burnt or artificial. It really makes all the difference.

Regional Variations in Chili Oil – A Culinary Journey

Chili oil isn’t just an Indian thing! You’ll find variations all over Asia. From the fiery Lao Gan Ma in China to the fragrant Korean gochugaru-based oils, each region puts its own spin on this beloved condiment. It’s fascinating to explore the different flavors and techniques.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your 20 dry red chilies in hot water for about 30 minutes. This rehydrates them and makes them easier to blend. You can deseed them if you prefer a milder flavor.
2. Next, blend the soaked chilies with 2-2.5 tablespoons of water until you have a smooth paste. Set this aside.
3. Now, coarsely crush your 3-4 Sichuan peppercorns using a mortar and pestle. Don’t grind them into a powder – you want some texture.
4. Heat 4 tablespoons of toasted sesame oil in a pan over medium heat. Add 1 tablespoon of finely chopped garlic and 1 teaspoon of finely chopped ginger and sauté until fragrant, about 30 seconds.
5. Add 0.25 cup of finely chopped shallots and cook until they become translucent, another 2-3 minutes.
6. Stir in the chili paste and crushed Sichuan peppercorns. Sauté for a few minutes until the oil starts to separate and turn a beautiful red color.
7. Pour in 0.5 cup of water, 2 teaspoons of raw sugar, 0.5 teaspoon of light soy sauce, and 1 tablespoon of rice vinegar. Bring to a simmer and cook for 5-6 minutes, stirring occasionally.
8. Let the oil cool completely, then transfer it to an airtight jar. Refrigerate for up to 3 weeks.

Expert Tips

• Low and Slow: Don’t rush the sautéing process. Cooking the chilies slowly allows the flavors to develop fully.
• Oil Separation: The oil separating is a good sign! It means the flavors are infusing properly.
• Taste as You Go: Adjust the sugar and vinegar to your liking.

Variations

• Vegan Adaptation: This recipe is already vegan-friendly!
• Spice Level Adjustment – Mild to Fiery: Use more or fewer chilies, or deseed them for a milder oil.
• Festival Adaptations – Chinese New Year & Beyond: Chili oil is a staple during Chinese New Year, symbolizing good luck and prosperity. It’s also fantastic year-round!
• Gluten-Free Considerations: Ensure your soy sauce is gluten-free if needed.

Serving Suggestions

Oh, the possibilities! Drizzle this chili oil over:

• Noodles (ramen, udon, or even simple wheat noodles)
• Dumplings
• Eggs (fried, scrambled, or boiled)
• Rice
• Vegetables
• Tofu

Honestly, I even put it on pizza sometimes!

Storage Instructions

Store your homemade chili oil in an airtight jar in the refrigerator for up to 3 weeks. The flavor may intensify over time.

FAQs

What’s the difference between Kashmiri and Byadagi chilies?

Kashmiri chilies are milder and primarily contribute color, while Byadagi chilies have a bit more heat and a slightly different flavor profile.

Can I use other types of vinegar besides rice vinegar?

You can, but rice vinegar has a delicate sweetness that complements the other flavors. White wine vinegar or apple cider vinegar could work in a pinch.

How can I adjust the heat level of this chili oil?

Use fewer chilies, deseed them, or remove the chili paste during the simmering stage for a milder oil.

What is ‘Ma La’ and how do Sichuan peppercorns create that sensation?

‘Ma La’ is a Sichuan flavor profile characterized by a numbing, tingling sensation (‘ma’) and spiciness (‘la’). Sichuan peppercorns contain a molecule that activates certain receptors in your mouth, creating that unique tingling feeling.

How long does homemade chili oil typically last?

Properly stored in an airtight jar in the refrigerator, it should last up to 3 weeks.

Can I use a food processor instead of a mortar and pestle for the Sichuan peppercorns?

You can, but a mortar and pestle gives you more control over the texture. You want a coarse crush, not a fine powder.

What are some creative ways to use this chili oil beyond noodles?

Try it as a marinade for meat or tofu, a dipping sauce for spring rolls, or even a finishing drizzle for soups and stews!