Homemade Chili Oil (Non-Spicy and Spicy Versions)

Steps

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1. 1
   Roughly chop the red onion, garlic, ginger, and green onions. Heat a sauté pan to medium, add the cinnamon sticks, star anise, cloves, and cardamom pods, toast for 3 to 5 minutes, then set aside.
   ≈1:20
2. 2
   Turn off the heat, add the avocado oil, then very carefully add all the ingredients from step 1. Return to medium heat, add sesame seeds and salt, and gently stir.
   ≈1:43
3. 3
   When the oil begins to bubble, reduce heat to medium-low and simmer for 10 to 15 minutes. Add the gochugaru, stir gently, simmer for another 3 to 5 minutes, then turn off heat. Let the chili oil cool completely.
   ≈2:20
4. 4
   Very carefully pour the oil through a strainer into a large bowl to create the non-spicy chili oil. For a clearer result, strain a second time through a finer mesh.
   ≈3:44
5. 5
   For the spicy version: slice the Scotch bonnets in half and place in the pan. Carefully pour in half of the non-spicy chili oil, heat on medium. When the oil begins to bubble, reduce to medium-low and simmer for 15 to 20 minutes.
   ≈4:38
6. 6
   Once the chili oil is completely cool, very carefully pour it and the peppers through a strainer into a bowl. Place a dried red chili pepper in bottles intended for the spicy oil. Bottle both versions in glass containers.
   ≈5:27