Lemongrass Chili Oil
A simple chili oil recipe made with Filippo Berio olive oil infused with aromatics.
Servings: 1 cup
Add chili flakes and sesame seeds to a bowl or jar. Set aside.
Add Filippo Berio Extra Light Olive Oil, coriander, fennel seeds, cinnamon sticks, bay leaves, star anise, Sichuan peppercorns, shallot, lemongrass, and garlic to a sauce pan. Heat over medium low heat and simmer for 30 minutes to an hour.
After simmering, make sure the oil reaches 225-250 degrees F. This results in a lighter chill oil where the chili flakes are moderately toasted. If you want a darker, more toasted chili oil, bring the oil up to 250-300 degrees F.
Pour oil over chili flakes. Add salt and serve!
Serving: 2teaspoons | Calories: 110kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 114mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg