This vibrant, deep red chili oil gets its silky base from avocado oil, slowly warmed with cinnamon, star anise, and Sichuan peppercorns until the kitchen fills with that unmistakable numbing, fragrant aroma. Thin slices of shallot and garlic fry right in that same pot until they turn deep golden and shatteringly crisp, then get poured — oil, spices, and all — straight over a bowl of coarse gochugaru and toasted sesame seeds for that signature sizzle-and-bloom moment. A touch of tamari and a drizzle of toasted sesame oil round out the finished condiment with savory depth and nutty warmth. Every spoonful carries three textures at once: silky oil, crackling shallot bits, and a fine rubble of toasted spice. Spoon it over noodles, dumplings, rice, or eggs, and it keeps beautifully in the fridge for weeks. Built entirely on real aromatics and a well-chosen base oil, this one is a genuinely solid pick for a seed oil free kitchen.
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Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz
La Tourangelle Avocado Oil
Spectrum Naturals Avocado Oil
La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.
Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl and set aside.
Grind 1 tbsp of the whole Sichuan peppercorns in a spice grinder or mortar and pestle until coarsely ground. Set aside 1 tsp for the chili base; reserve any remainder for another use.
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