Walnut chili oil is a homemade condiment that combines toasted walnuts with crispy garlic and shallots in chili-infused neutral oil, ready in under 30 minutes. The addition of walnuts creates a unique double-crunch texture alongside the classic crispy aromatics.
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In a large heatproof bowl, combine the red chili flakes, paprika, white pepper, salt, and sugar. Mix well and set aside.
Preheat your oven. Spread the walnuts on a baking sheet and toast until fragrant and lightly browned.
Once cooled, finely chop the toasted walnuts and set aside.
Heat the neutral oil in a pot over medium heat. Add the thinly sliced garlic and fry until golden brown and crispy. Remove with a slotted spoon and set aside.
In the same oil, add the finely chopped shallots and fry until crispy. Strain the shallots from the oil, setting them aside with the fried garlic.
Return the strained oil to the pot and reheat it until it's very hot and shimmering.
Carefully pour the hot oil over the dry spice mixture in the heatproof bowl. The mixture will sizzle intensely.
Add the reserved fried garlic, fried shallots, and chopped toasted walnuts to the chili oil.
Stir everything together until well combined. Allow to cool completely before transferring to an airtight jar for storage.
Store in an airtight glass container at room temperature for up to 2 weeks, or refrigerate for up to 1 month; oil will thicken when cold but returns to pourable consistency at room temperature.
Yes, pre-roasted unsalted walnuts work, but toasting raw walnuts fresh intensifies their flavor and ensures they crisp properly in the hot oil.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. The oil may solidify when chilled; let it sit at room temperature to return to pourable consistency.
Vegetable, canola, or light olive oil are ideal. Avoid extra-virgin olive oil, which has a lower smoke point and will overpower the nutty and chili flavors.
Yes, the ratio scales proportionally. Keep all ingredient ratios the same and use 2 cups of oil as your base measurement.
Drizzle over noodles, rice, roasted vegetables, soups, eggs, or use as a dipping oil for bread. It works as a finishing oil for almost any savory dish.
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