Serrano Garlic Shallot Chili Oil

Category: condiments
Serrano Garlic Shallot Chili Oil

Serrano Garlic Shallot Chili Oil (Makes 4-5 cups)

6 shallots
¼ onion
20 serrano chiles
40 garlic cloves

3 cups oil, divided
4 tblsp soy sauce
4 tblsp doubanjiang
3 tblsp sugar
½ tsp salt
1½ tblsp Sichuan peppercorns, toasted & ground
½ tsp Chinese five-spice
2 tsp MSG (MonoSodium Glutamate)


NOTES: You can use vegetable, canola, grape seed or avocado oil. Doubanjiang, also known as douban, toban-djan, "broad bean chili sauce", or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.

 

Over medium heat, saute the shallots, chili peppers, onion and garlic in ½ to 1 cup oil, stirring frequently, if the mixture is sticking add more oil or lower the heat (or both!) after 20 minutes on low heat until not brown, but light golden in color. All the garlic, shallots and chilis will be very soft. Turn off the heat and stir in the soy sauce and the chili bean sauce. Stir and leave on the warm burner for about 1 minute.

Stir in the sugar, salt, stir well, now add the Schezuan pepper and msg, remove the pan from the stove and let cool. At this point you can add more oil. I stored my oil, after cooling, in the refridgerator, I used a glass jar with a top that can be sealed.

You can use the oil, or the the shallot/pepper/garlic confit, or both. If you end up using more of the oil, you can add more oil to the confit and let sit in the fridge to flavor up that oil.

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