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Chili oil is a pantry staple and a perfect condiment for all your favorite Asian-inspired dishes. This delicious and spicy oil is infused with aromatic Chinese spices and red pepper chili flakes for added heat.
Homemade chili oil is easy to make and will complement the flavors in your cooking. Whenever I am needing my recipes to have added dimension and flavors, I reach for this incredible chili oil. It’s great to store and have on hand! Try it in this stirfry, on pad Thai noodles, or drizzle the hot oil over my easy ramen.
What is Chili Oil?
If you only cook with plain neutral oil, you really are missing out. Infused oils are the way to go, and I don’t think I could live without this chili oil! It adds a delicious and spicy flavor to any recipe. And if you’re already an infused oil fiend like me, then it’s time to start using this chili oil.
You’ll always find me sprinkling chili flakes on my Italian and Asian-inspired dishes. It just adds a hint of heat and enhances the experience of every bite. Why not infuse it into your cooking oil!? The flavor is so incredible, that I reach for it more times than not. I love making staple ingredients at home like this chili oil because it is easy and cheaper than storebought. Try some of my homemade staple ingredients like this seasoning, this sauce, or my favorite dressing!
Ingredients Needed For Chili Oil
You will need some kind of neutral oil of course, but once you have all the spices you’re good to go! And then you have all of the ingredients on hand to make up multiple batches of this amazing chili oil. The exact measurements are below in the recipe card.
- Canola Oil:Â Any kind of neutral-tasting oil works!
- Sichuan chili flakes:Â Regular red pepper flakes work as well. Use more or less, it all depends on your personal preference.
- Ground Sichuan Peppercorns: You can use regular peppercorn flakes if you can’t find Sichuan.
- Chinese Five Spice: I have an easy recipe linked in this recipe, but store-bought works as well.
- Salt: Balances out the spices.
- Sesame Seeds: Feel free to use black, white, or a mixture of colors.
Chili Oil Recipe
Are you ready to make homemade chili oil? I know you’ll love how it turns out and want to use it for everything! I walk you through how to make chili oil, so let’s get to it. Follow the exact instructions below in the recipe card.
- Heat the Oil: In a small saucepan over medium heat, add the oil then allow the oil to heat up for a few minutes.
- Add the Spices: Add in your chili flakes, Sichuan peppercorns, Chinese five spice, salt, and sesame seeds. Stir to combine.
- Simmer: Reduce the heat to low then simmer for 30 minutes. You can keep cooking it for up to an hour.
- Cool: Remove the saucepan from heat then allow the oil to cool to room temperature.
- Store: Use a funnel to pour the oil into an airtight container or jar. Store it at room temperature for up to 1 month.
Storing Oil
Storing chili oil is easy and it can be stored in the refrigerator or on the counter at room temperature. It doesn’t have to be stored in the refrigerator, but it just keeps it from going rancid. Using a clean spoon every time helps prevent rancidity. Follow my instructions below for storing leftover oil.
- On the Counter: Freshly made chili can be stored at room temperature then kept in your pantry in a sealed jar for up to 1 month.
- In the Refrigerator: Store in an airtight container in the refrigerator for up to 6 months. As it chills the oil will change in color and consistency, but just bring it back to room temperature before using and it’s good as new!
Add Garlic
Add fresh minced garlic for added flavor! The addition of garlic makes it a garlic chili oil and doesn’t that sound amazing? Simply add the garlic with all the other ingredients then the flavors will marry into that oil. Adding garlic is the best because it makes everything taste better. It will take your chili oil to the next level! Then your food will taste even more incredible!
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In a small saucepan over medium heat, add your oil. Allow the oil to heat up a few minutes.
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Add in your chili flakes, Sichuan peppercorns, Chinese five spice, salt, and sesame seeds. Stir to combine.
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Once everything has mixed together reduce the heat to low and keep the mixture simmering for at least 30 minutes. You can keep cooking it for up to an hour.
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Remove the saucepan from heat and allow the oil to cool to room temperature.
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Using a funnel, pour the oil into an airtight jar or container. Store it at room temperature for up to 1 month.
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Serves: 20
Serving2tablespoonsCalories253kcal (13%)Carbohydrates2g (1%)Protein1g (2%)Fat28g (43%)Saturated Fat3g (15%)Polyunsaturated Fat4gMonounsaturated Fat19gSodium165mg (7%)Potassium71mg (2%)Fiber1g (4%)Sugar0.2gVitamin A881IU (18%)Vitamin C0.1mgCalcium17mg (2%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This story originally appeared on TheRecipeCritic
