120g neutral oil with a high smoking point (canola oil, sunflower oil, rice bran oil or grapeseed oil)
Place the Crunchy Chilli Oil Blend into a heatproof jar.
Heat the oil to 180˚C or until it starts to smoke.
Carefully pour the hot oil over the spice blend, then let it sit to infuse.
Once it cools down, cover the jar with a lid and store it in a cool place for up to one month. Stir before serving.
Tip: If you don’t have a thermometer, you can place a teaspoon of the blend in the cold oil. If the blend begins to bubble and brown, the oil is at temperature. Getting the right temperature is crucial. A 180˚C temperature is ideal, as it is hot enough to toast the spices and release flavour, but not so hot that the spices are burnt.