From aromatic drizzle to crunchy heat \u2013 two classic chili oils, two radically different approaches.<\/em><\/p>\n This final workshop in the Master of Peppers<\/strong> series dives into the world of chili-infused oils, exploring how fat carries flavor across cultures. We\u2019ll make two iconic versions: a smooth, fragrant Italian-style infusion and a bold, textured Chinese-style chili crisp.<\/p>\n Aromatic and elegant, this oil captures the essence of Mediterranean heat. Slowly warmed with garlic, herbs, and chili, it\u2019s perfect for finishing pizza, pasta, roasted vegetables, or crusty bread.<\/p>\n Ingredients (yields ~200 ml):<\/strong><\/p>\n 200 ml extra virgin olive oil<\/p>\n<\/li>\n 1 tsp red pepper flakes or<\/em> 2 dried chilies<\/p>\n<\/li>\n 1 sprig fresh rosemary or<\/em> thyme<\/p>\n<\/li>\n 3\u20134 black peppercorns<\/p>\n<\/li>\n<\/ul>\n Method:<\/strong><\/p>\n Gently heat the olive oil in a small pan over low heat (do not exceed 90\u00b0C).<\/p>\n<\/li>\n Add chili, herbs, and optional aromatics. Important they need to be dry!<\/p>\n<\/li>\n Let the ingredients steep in the warm oil for 10\u201315 minutes, stirring occasionally.<\/p>\n<\/li>\n Remove from heat and allow to cool completely.<\/p>\n<\/li>\n Strain through a fine mesh or cheesecloth into a clean, dry jar or bottle.<\/p>\n<\/li>\n Store in the fridge and use within 1 week. Bring to room temperature before serving.<\/p>\n<\/li>\n<\/ol>\n Deeply savory and crunchy, this oil balances intense umami with numbing spice. A pantry essential for dumplings, noodles, stir-fries, or even eggs and toast.<\/p>\n Ingredients (yields ~250 ml):<\/strong><\/p>\n 200 ml neutral oil (e.g., sunflower, canola, or grapeseed)<\/p>\n<\/li>\n 3 tbsp chili flakes (Lao Gan Ma-style, Korean coarse flakes, or a mix)<\/p>\n<\/li>\n 1 tbsp Sichuan peppercorns<\/p>\n<\/li>\n 2 star anise pods<\/p>\n<\/li>\n 1 small cinnamon stick<\/p>\n<\/li>\n 1 tbsp sesame seeds<\/p>\n<\/li>\n 1 shallot, thinly sliced<\/p>\n<\/li>\n 2 garlic cloves, thinly sliced<\/p>\n<\/li>\n \u00bd tsp sugar<\/p>\n<\/li>\n \u00bd tsp salt<\/p>\n<\/li>\n<\/ul>\n Method:<\/strong><\/p>\n In a heatproof bowl, combine chili flakes, sesame seeds, shoyu sauce, sugar, and salt.<\/p>\n<\/li>\n In a pan, heat oil over medium heat with the garlic, shallot, star anise, cinnamon, and Sichuan peppercorns.<\/p>\n<\/li>\n When the garlic and shallots turn golden brown (130\u2013140\u00b0C), remove from heat immediately to avoid burning.<\/p>\n<\/li>\n Carefully strain the hot oil directly into the bowl of chili flakes\u2014it will sizzle and release a rich aroma.<\/p>\n<\/li>\n Stir thoroughly and allow to cool completely.<\/p>\n<\/li>\n Transfer to a clean jar and refrigerate. The flavor improves over time and keeps for several weeks.<\/p>\n<\/li>\n<\/ol>\n Tips:<\/strong><\/p>\n For the Italian oil, swap in basil or oregano for a different herb profile.<\/p>\n<\/li>\n Always use clean, dry utensils when scooping to prolong shelf life.<\/p>\n<\/li>\n<\/ul>\n This workshop is a spicy finale to the Master of Peppers<\/strong> series\u2014bringing together technique, tradition, and the delicious power of chili.<\/p>\n","protected":false},"excerpt":{"rendered":" From aromatic drizzle to crunchy heat \u2013 two classic chili oils, two radically different approaches. This final workshop in the Master of Peppers series dives into the world of chili-infused oils, exploring how fat carries flavor across cultures. We\u2019ll make two iconic versions: a smooth, fragrant Italian-style infusion and a bold, textured Chinese-style chili crisp. 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\n\u00a0Part 1: Italian-Style Infused Chili Oil<\/h3>\n
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\n\u00a0Part 2: Chinese-Style Chili Crisp Oil<\/h3>\n
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