Chili Oil Recipe Ready in 40 Minutes

Instructions:

1. Combine the 0.5 cup Gochugaru, 2 tbsp red chili flakes, 0.5 tsp sea salt, and 1 tsp mushroom powder in your heat proof glass jar. Mix well to ensure the salt and mushroom powder are distributed.
2. Place the 1.5 cups Avocado oil in your saucepan. Add the 2 whole star anise, 1 cinnamon stick, 1 tbsp Sichuan peppercorns, and 2 bay leaves while the oil is still cold.
3. Turn the heat to medium low. This cold start allows the aromatics to gently release their oils as the temperature rises, preventing the outside from burning before the inside is infused.
4. Once the oil reaches about 200°F, stir in the 3 tbsp garlic, 2 tbsp shallots, and 1 tbsp fresh ginger. Note: These will bubble vigorously as their moisture evaporates.
5. Keep the oil between 225°F and 250°F for 20 minutes. Cook until the garlic and shallots are a light golden brown. If they turn dark brown, they will become bitter.
6. Use a slotted spoon to fish out the star anise, cinnamon stick, and bay leaves. You can leave the Sichuan peppercorns if you like the crunch, or remove them for a smoother oil.
7. Increase the heat to bring the oil up to 325°F. This is the critical shatter temperature.
8. Carefully pour the hot oil over the chili flake mixture in the jar. Pour slowly until the mixture sizzles and foams to the top.
9. Use a metal spoon to stir the mixture, ensuring all the dry flakes are hydrated by the hot oil. This prevents dry pockets that could mold later.
10. Let the jar sit uncovered at room temperature until completely cool. The color will deepen significantly over the next 24 hours as the pigments fully bleed into the oil.