3/4 C. Canola Oil
3 Star Anise
1 small stick cinnamon
7 Tepin chilis, dried
1/4 Cup Crushed Red Chili Flakes
2 cloves garlic, minced well
Bring to a simmer the cinnamon, star anise, Tepin chile’s and oil over medium high heat in a heavy duty sauce pan. When oil begins to bubble, tune down heat to medium low and cook for 20 min. Remove from heat and allow to cool slightly-5 to 10 min. *always be sure to watch your oil while it’s cooking to avoid burning spices or your house down*
After the oil has cooled, add chili flakes and garlic to a heat proof jar or bowl. Slowly pour and stir oil over pepper flakes-use a strainer to catch the spices from the pan so that they can be discarded. Go slow so that the chili flakes and garlic don’t burn. *it will bubble as you pour the oil over the flakes and garlic, so pour safely* Allow oil to cool completely and then store in the fridge in an air tight container (glass).
*more chili flakes can be added to intensify the flavor. Also different types of chili’s can lend different flavors so it’s worth playing around with!
*use clean utensils to retrieve oil if using a jar to reduce the risk of contamination and spoilage.