XFF Chili Oil

While most sauces like sriracha aim to get the bright, acidic bite of fresh peppers, we go for that deep, fiery, earthy heat of roasted chile peppers. So while our chili oil might look red and intimidating, it actually caps off quite early in terms of spice level, and instead focuses on the flavor and fragrances of spices like star anise, cloves, and bay leaves. I add it to eggs, congee, and any and all noodles. A drop or two will add a small but powerful kick; a splash will make your mouth