Ingredients: (makes around 1.5L – 3 jars roughly)

• 1.5L neutral oil (I used vegetable oil)
• 10 tbsp red chilli flakes
• 10 tbsp korean red pepper flakes
• 6 tsp salt
• 6 cinnamon sticks if small, or 4 large ones
• 9 bay leaves
• 6 star anise
• 1 tbsp Chinese 5 spice
• 1 handful of peppercorns
• 1 handful of schechuan peppercorns (usually in the herb section in the supermaket)
• 1 shallot, peeled and roughly chopped
• 1 whole bulb of garlic, peeled
• 3 spring onions, roughly chopped

Method

1. In a large heatproof bowl, add both types of chilli flakes and the salt. Set aside
2. Put a large pan on low heat.
3. Add in all the rest of the ingredients (the oil and all the aromatics).
4. Leave this on a low heat for about 30 minutes to allow the flavours to infuse.
5. After this time, put the heat on high so the oil becomes very hot and bubbling.
6. Then pour this over the chilli and salt mix in the bowl. This will then sizzle as it cooks the chillies.
7. Simply allow to cool then place into sterlised jars (see below).

How to sterilise your jars:

1. Place the oven on 200 degrees C.
2. For this recipe, I used 3 medium sized pasta jars but you can use any.
3. Using hot soapy water, wash all the jars thoroughly.
4. Without drying, place the wet jars and lids on a clean baking tray.
5. Place in the hot oven for 15 minutes to sterilise.
6. Allow to cool naturally.