A glossy, garlicky chilli oil built on a base of mild flakes, with Ghost Pepper doing the heavy lifting. Spoon it over noodles, eggs, dumplings and pizza.
How much heat
1 to 2 teaspoons of Ghost Pepper flakes is plenty for the whole jar. Make it once, then adjust next time.
Ingredients
Method
- 01
Open a window and switch on the extractor. Ghost Pepper fumes sting the eyes and throat when hot oil hits them.
- 02
Put both kinds of chilli flakes, the sesame seeds, salt and sugar into a heatproof jar or bowl.
- 03
Warm the oil with the garlic and star anise over low heat for 10–12 minutes, until the garlic is pale gold and crisp.
- 04
Lift out the star anise. Let the oil cool for 2–3 minutes, then pour it over the flakes in three additions, stirring between each.
- 05
Cool completely, stir in the soy sauce and leave overnight so the heat settles before tasting.
With the fried garlic left in, keep the oil in the fridge and use it within a week. Strained, it keeps refrigerated for up to a month.
Cooked with
Ghost Pepper Chilli FlakesTextured flakes with a fruity aroma and a precise, lingering fire.
