Homemade crispy chilli oil
- Published: 19 Jan 23
- Updated: 2 May 24
This is a full-flavoured, in-your-face crispy chilli oil, with plenty of fire, spice and floral numbness from the Sichuan peppercorns. Use it as a base recipe to then tweak, amend and experiment with until you’ve found your perfect combination.
Try it drizzled over mackerel and miso udon soup.
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Makes 250ml -
Hands-on time 30 min, plus overnight infusing
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Recipe from January 2023 Issue
Nutrition
Nutrition: per serving
- Calories
- 105kcals
- Fat
- 11.4g (0.8g saturated)
- Protein
- 0.1g
- Carbohydrates
- 0.5g (0.3g sugars)
- Fibre
- 0.1g
- Salt
- 0.6g
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