Infused Chili Crisp Oil
Chili oil is the hottest thing in your kitchen for about a minute, which makes it the easiest edible to ruin. The fix is patience: sizzle the aromatics the normal way, walk away until the jar is cool enough to hold, then stir in the infused oil. One measured amount for the whole jar, one number on the label.
By Canabee Kitchen
Ingredients
Makes 20 servings, about 60 mg THC in the whole batch
Instructions
- 1
Load the jar
Put the chili flakes, sesame seeds, salt and sugar in a heatproof jar or bowl. Set it on a board, not a cold counter, so the hot oil does not crack it.
- 2
Sizzle the aromatics
Warm the plain oil with the garlic, shallot and star anise over medium-low. Let it bubble gently until the garlic and shallot turn golden and crisp, eight to ten minutes. Pull it before anything browns dark.
10 min - 3
Pour it over
Fish out the star anise, then pour the hot oil and crisped aromatics over the flakes. It will sizzle and foam. Stir once.
2 min - 4
Walk away
Let the jar cool until you can hold it comfortably, about twenty minutes. That heat would burn off your dose, so this wait is the recipe.
20 min - 5
Stir in the infused oil
Add the infused oil and stir until the jar looks uniform. Seal and label it with the milligrams per teaspoon.
- 6
Use it a spoon at a time
One teaspoon on noodles, fried eggs or dumplings is a serving. It keeps a month in the fridge; the oil will thicken when cold, so let a spoonful sit out a minute.
Tips from the kitchen
- This makes about a cup and a quarter. Count it as twenty tablespoon servings, or sixty teaspoons if you want a gentler number on the label.
- Start with half a spoon and wait two hours. Chili oil is easy to keep adding.
- Stir the jar before every use so the flakes and the infusion stay evenly distributed.
You might also like
More staples
Infused Basil Pesto
Classic basil pesto with part of the olive oil swapped for your infused oil. No heat ever touches it, so the full dose survives, one tablespoon at a time.
Infused Garlic and Herb Compound Butter
Soft butter beaten with garlic, herbs and salt, folded with infused butter until the colour is even, rolled into a log and sliced into coins of the same thickness. One coin is one dose.
Infused Simple Syrup
Equal parts sugar and water warmed until clear, a tincture stirred in off the heat, and a splash of lecithin so it stays mixed. One labelled bottle doses every drink you make.
Read next
The technique and the math behind this recipe.
Scale recipes, run Cook Mode timers, and track every dose
Bring this recipe into the app to resize servings instantly, follow step-by-step Cook Mode with smart timers, and log your dosage as you go. Free to start.