Spice up your dishes with this homemade chili oil recipe!
Infused with fiery chili flakes and aromatic peppercorns, this versatile condiment adds a punch of heat to noodles, stir-fries, soups, and more.
Shake up your meals and treat your taste buds with just a drizzle of this homemade chili oil.
Discover the secret to adding depth and flavor to your favorite dishes with our easy-to-follow recipe.
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Chili oil is a fiery and flavorful condiment that adds a punch of heat to a variety of dishes.
Making chili oil at home is simple and allows you to customize the spice level and flavor to your liking.
To make it, heat oil in a pan and add dried chili flakes, Sichuan peppercorns, and salt.
Let the mixture simmer until the oil is infused with the spicy goodness of the chili flakes.
Once the chili oil is ready, it can be served in numerous ways.
Drizzle it over noodles, stir-fries, or soups to add a spicy kick and depth of flavor. Use it as a dipping sauce for dumplings or spring rolls to add an extra layer of heat and complexity.
It can also be used as a marinade for meats or tofu, infusing them with a deliciously spicy flavor before grilling or roasting.
Chili oil is incredibly versatile and can be used to enhance a wide range of dishes.
Whether you're cooking up a quick weeknight dinner or hosting a dinner party, having a jar of homemade chili oil on hand is sure to elevate your culinary creations.
Just a few drops of this fiery condiment can transform an ordinary dish into something extraordinary, leaving your taste buds tingling with delight.
So, why not try making your own chili oil at home and experience the fiery goodness for yourself?
Why You'll Love This Recipe
- Use it as a flavorful addition to a wide range of dishes, from noodles to marinades.
- This chili oil recipe is budget friendly.
- Customizable Heat: Adjust the spice level to suit individual preferences, ensuring the perfect balance of heat.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Neutral Flavored Oil: Such as vegetable oil, canola oil, or peanut oil.
- Dried Red Chili Flakes
- Sichuan Peppercorns
- Salt and Pepper
Instructions
This recipe for chili oil makes about 1 cup (250 ml/grams, 8.82 ounces).
Step One: In a small to medium sized saucepan, heat the neutral oil over medium heat until it reaches around 300°F (150°C). You can use a thermometer to monitor the temperature if available.
Step Two: Once the oil is hot, carefully add the dried red chili flakes and peppercorns to the saucepan.
Step Three: Lower the heat to medium-low and let the chili flakes infuse into the oil for about 10-15 minutes, stirring occasionally.
Step Four: Add the salt to taste and stir well.
Step Five: Continue to cook the chili oil for another 5 minutes, stirring occasionally.
Step Six: Once the chili oil is fragrant and the flavors have infused into the oil, remove the saucepan from the heat and let it cool for about 10-15 minutes.
Step Seven: Using a fine mesh sieve or cheesecloth, strain the chili oil to remove the solids. Transfer to a clean heatproof container or glass jar.
Tips for Success
- Adjust the amount of chili flakes used to achieve desired heat intensity.
- Store the chili oil in a clean, airtight container in a cool, dark place to maintain freshness.
Cost To Make
Estimated cost = $5.10
Substitutions / Variations
Infuse the oil with lemon or orange zest for a refreshing, citrusy kick.
Mix in chopped fresh herbs like cilantro or basil for an extra layer of freshness.
Combine garlic with freshly grated ginger for a dynamic flavor combination.
Serving Suggestions
- Noodle Dishes: Drizzle over noodles, such as ramen or lo mein, for an added kick of flavor.
- Stir-Fries: Add to stir-fried vegetables or meats for a spicy and aromatic boost.
- Dipping Sauce: Serve as a dipping sauce for dumplings or spring rolls for an extra punch of heat.
- Marinades: Use as a marinade for chicken, tofu, or seafood before grilling or roasting.
- Pizza Topping: Drizzle over pizza for a spicy alternative to traditional pizza sauce.
- Salad Dressing: Mix into salad dressings for a spicy and flavorful addition to salads.
Storage
Store homemade chili oil in a sealed container or glass jar in a cool, dark place to maintain its freshness and flavor for an extended period.
FAQ
The best oil for making chili oil is one with a neutral flavor and a high smoke point, such as grapeseed oil, vegetable oil, or peanut oil, ensuring optimal infusion without overpowering the chili flavor.
Homemade chili oil can typically last for several weeks to a few months when stored properly in a sealed container in a cool, dark place, maintaining its freshness and flavor over time.
While dried chili flakes are commonly used in chili oil for their intense flavor and longer shelf life, you can use fresh chilies for a different flavor.
However, fresh chilies may spoil more quickly and may require refrigeration.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sauces and Condiments
Recipe
Chili Oil Recipe
Ingredients
- 1 cup neutral oil such as vegetable, canola, or peanut oil
- ¼ to ½ cup dried red chili flakes or adjust to your liking
- 1 teaspoon Sichuan peppercorns
- Salt to taste
- Pepper to taste
Instructions
- In a small to medium sized saucepan, heat the neutral oil over medium heat until it reaches around 300°F (150°C). You can use a thermometer to monitor the temperature if available.
- Once the oil is hot, carefully add the dried red chili flakes and peppercorns to the saucepan.
- Lower the heat to medium-low and let the chili flakes infuse into the oil for about 10-15 minutes, stirring occasionally.
- Add the salt to taste and stir well.
- Continue to cook the chili oil for another 5 minutes, stirring occasionally.
- Once the chili oil is fragrant and the flavors have infused into the oil, remove the saucepan from the heat and let it cool for about 10-15 minutes.
- Using a fine mesh sieve or cheesecloth, strain the chili oil to remove the solids. Transfer to a clean heatproof container or glass jar.
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