Chili Oil Vegan

Let's Cook

1. Step 1.

   In a medium skillet over medium-low heat, roast the whole dried arbol chilies for 3 to 4 minutes, shaking the pan and turning them occasionally, until they have bloomed (filling your kitchen with their sweet, spicy smell, lightly smoking, and probably making you cough a little) and slightly darkened. Leave the arbols whole.

2. Step 2.

   In a small pot over medium-low heat, combine the roasted arbol chilies, peanut oil, coarsely chopped garlic, and coarsely chopped fresh ginger. Bring the oil to a simmer, then reduce the heat to low and lightly simmer for 8 to 10 minutes, until a kitchen thermometer set in the oil reaches between 225 and 250°F. The garlic will become golden and slightly crisped with brownish edges; do not let it burn or the oil will taste bitter.

3. Step 3.

   Remove the pot from the heat and let it cool for about 20 minutes. Pour the chili oil through a fine-mesh sieve into a wide-mouth half-pint or pint glass jar or other nonreactive container. Discard the arbol chilies, ginger, and garlic.

4. Step 4.

   Return the strained oil to the small pot over medium-low heat, and stir in the toasted sesame oil and red pepper flakes. Bring the oil back to a simmer and heat for 1 to 2 minutes, until a kitchen thermometer set in the oil reaches between 225 and 250°F.

5. Step 5.

   Let the chili oil cool at room temperature for 10 to 15 minutes, then transfer it to the glass jar (strain off the chili flakes if you want; I prefer to keep them in the oil). Cover the jar tightly with a lid and store it in a cool place for up to 2 months.