In our kitchen, the simplest things end up getting the most mileage. And our current so-simple-it-feels-like-cheating obsession is chili oil, that condiment thrown in with the packets of soy sauce in your favorite Chinese delivery order.
In the States, much of the chili oil we encounter comes straight from the jar. This is a downright shame, since making your own is a) ridiculously simple and long lasting, and b) far more flavorful. The only slightly tricky part might be the sourcing: most Asian markets will have whole Szechuan chilies (not to be confused with Szechuan peppercorns), but ground Korean chili flakes will do just fine.Read more