Thoroughly clean your jar and dry it completely so it is ready for storing the oil. This is crucial to ensure the oil has a long shelf life. If it is not cleaned correctly, the oil will risk developing a bacteria culture and will result in spoilage if not stored properly. Tip: Do not use a towel to dry it as it leaves a residue, instead let it air dry

Rinse the ginger, garlic, and scallions and pat dry with a microfiber towel. Then finely chop them into pieces so the flavor can easily absorb the oil. Tip: By mincing them, each spoonful will have a little bit of everything inside.

Place minced ginger, garlic, scallions, spices, and pepper flakes onto the plate and mix to combine well. Tip: Do not mix it too much, as the natural water will dilute the oil.

Put a few spoons of red pepper powder, a pinch of salt, and pepper on top of the mixture. (optional: Unami)

As a rule of thumb, heat the oil to around 225-250° F / 110-120° C. Tip: If the oil is too hot, it will destroy the flavors of the aromatics by burning them. If it is too cold, it will be less flavorful. Try to keep the temperature somewhere in the middle. That way, the aromas can fully develop without ruining them.

Pour heated oil onto the mixture and mix until evenly coated. Tip: Be a little more generous with the oil amount, as the minced ingredients absorb more as you stir it up.

Once cooled, the chili oil can be stored in the glass jar for up to two months if kept refrigerated or at room temp.

Enjoy!