HOMEMADE CHILI OIL

Serves: 48
It’s just way toooo easy and provides instant hot-sauce gratification. Meaning it’s ready in 5 minutes, done. No simmering, no layering, no additional anything. Yes, you should cool it but if you want to douse your food with hot hot sauce, that’s your business.
This is the homemade condiment for those of you scared to make your own condiments. It’s super easy (as long as you have a blender or food processor) and takes minute
NOTES:
If you don’t want to use either coconut oil or avocado oil, I recommend using light olive oil.
Szechuan Peppercorns used to be hard to find but now they are relatively easy. Penzey’s Spices carries small amounts and most Asian grocery stores and spice shops have them in stock.
Ingredients
1 ounce whole dried Hot Thai Chiles
½ Tablespoon Szechuan Peppercorns
½ cup organic virgin coconut oil
½ cup avocado oil (or light olive oil)
pinch salt
Instructions
Place whole dried chilies in bowl of food processor along with szechuan peppercorns. Process for 3 to 4 minutes until chilies are broken up into small pieces.
Combine coconut oil and avocado oil in a small saucepan and heat on medium until coconut oil is melted (if solid) or oil starts to get hot
Add processed spices and cook over medium heat 3 to 4 minutes until peppercorns turn just a shade darker
Remove from heat, add a pinch of salt, stir to combine and let cool.
Once cool, transfer to a glass storage container with a lid. Store in a cool, dark cabinet and Enjoy!
Recipe and photo: Everyday Maven Posted: Amanda Conradie