Sichuan Red Chile Oil (Hong You)

Name: Sichuan Red Chile Oil (Hong You)
Total time: PT0D0H0M
Yield: makes ABOUT 2 CUPS
Ingredients: 2 cups canola oil; 4 star anise; 3 cloves garlic, smashed; 3 cao guo (black cardamom pods); 3 whole cloves; 2 bay leaves; 1 stick cinnamon, broken in half; 1 (3") piece ginger, smashed; 1 cup (about 32) chiles de arbol , stemmed and chopped; 3 tbsp. Sichuan peppercorns; 1 tbsp. light soy sauce; 1 ⁄ 2 tsp. kosher salt

Serves
makes ABOUT 2 CUPS

ALICE KIM

By SAVEUR Editors

Published on February 24, 2013

This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes. See Matt Gross's article See Matt Gross's article Flavors of Sichuan for information on hard-to-find ingredients. This recipe first appeared in our March 2013 issue along with Matt Gross's story Capital of Heat.

Ingredients

2 cups canola oil
4 star anise
3 cloves garlic, smashed
3 cao guo (black cardamom pods)
3 whole cloves
2 bay leaves
1 stick cinnamon, broken in half
1 (3") piece ginger, smashed
1 cup (about 32) chiles de arbol, stemmed and chopped
3 tbsp. Sichuan peppercorns
1 tbsp. light soy sauce
¹⁄₂ tsp. kosher salt

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Instructions

Step 1

Heat oil, star anise, garlic, cardamom, cloves, bay, cinnamon, and ginger in a 2-qt. saucepan over medium heat; cook, stirring occasionally, until garlic is golden, 15-20 minutes. Transfer to a 1-qt. glass jar with chiles, peppercorns, soy, and salt; let cool to room temperature. Using a slotted spoon, remove and discard garlic and ginger; seal jar and let sit at least 24 hours. To use, strain oil, discarding solids. Store refrigerated up to 3 months.