I am obsessed with this spiced oil. It is insane on avocado toast, eggs, tossed in pasta and to cook veggies. You can do this technique with your favorite combination of spices. Burlap and Barrel carries the most beautiful spices I have ever tasted. Each spice is so unique and I am constantly inspired to incorporate and experience with them in recipes.
Spiced Chili Oil
Description
I am obsessed with this spiced oil. It is insane on avocado toast, eggs, tossed in pasta and to cook veggies. You can do this technique with your favorite combination of spices. Burlap and Barrel carries the most beautiful spices I have ever tasted. Each spice is so unique and I am constantly inspired to incorporate and experience with them in recipes.
Ingredients
1 1/2 cup avocado oil
4 cloves are garlic, smashed but skins intact
1 Tablespoon black peppercorn
2 cinnamon leaves or bay leaves
3 star anise
5 cloves
1/2 cup chili flakes
Pinch of salt
Instructions
- In a small pot combine avocado oil, garlic, anise , cloves, peppercorns and cinnamon leaves. Bring to a gentle simmer and let cook for 15-20 minutes. Make sure the garlic does not start to burn. If it does remove from the heat.
- Turn off the heat and cover the pot. Allow the oil to steep for 1-2 hours.
- Put the chili flakes inside a jar. Return the oil to the heat and bring to a light simmer. When the oil starts to boil remove and strain the oil Ito the chili flakes. Add a pinch of salt. You can also add the garlic cloves to the oil. Discard the rest of the spices.
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