Chilli Oil

The common Chinese name for chilli oil – Hong you (红油), or ‘red oil’ – is a reference to its astonishingly vibrant colour. In its purest form. Chilli oil is made by pouring hot oil over crushed dried chillies and leaving them to infuse. I like mine with heaps of salty sediment, and this recipe ensures the maximum amount of ‘bits’ at the bottom of the jar.

I’ve divided the recipe into parts for clarity. Try to track down dried Sichuan chillies (see