Last updated on April 17th, 2023 at 09:27 am
Learn how to infuse oil with chili peppers from scratch in 10 minutes to use in cooking and as a condiment.
Follow along this easy chili oil recipe and come up with a fresh batch of chili infused oil.
Do you fancy a drop or spoonful of spicy oil with your bowl of noodles or stir fry?
It does add an extra flavour to food, doesn’t it?
Like many things, it is easy to find chili oil in the shops.
There is also a wide variety to choose from.
Homemade chili oil is easy and satisfying to make.
From China to Japan to Thailand and back in the Philippines, it is a standard condiment.
It is present in the cupboards and tables for when needed.
Step into an Italian restaurant and they have their own version as well.
When I moved to England I started to make loads of things from scratch.
My husband is fond of spicy as well as Asian food.
I could not bear the thought of hundreds of pounds spent on a pot of chili oil or steamed buns so I have decided to make them.
We buy packs of whole chilies anyway I thought why not try and experiment.
Are you thinking what I’m thinking?
Let’s weigh the pepper and measure the oil.
Toast the peppers.
Discard most of the seeds then grind.
Heat the oil.
Pour it over the coarsely ground pepper.
Stir. Stir.
Let cool and you are done.
That’s how easy it is.
You will find you have your first pot of infused oil goodness.
We haven’t gone back to buying one again.
Knowing what is in a jar of condiment is somewhat comforting.
This recipe is the most basic of all with only two ingredients used.
Let’s get to it.
What is chili oil?
Chili oil is a condiment and cooking ingredient made of chili peppers of choice is infused in vegetable oil.
What type of chili to use?
You can use any chili of choice.
From hot to mild and bright red to the not so vibrant coloured.
Ground chili could be bought from the shops but I prefer to pan roast them whole and grind them myself.
What other ingredients should you use to flavour the oil?
Aromatics and spices could be added to the oil for more flavour.
In China, ginger, garlic, star anise, cassia bark, Sichuan peppercorns, bay leaves, cardamom, onion and might be other things are used.
Every family has their signature flavourings.
How to use chili oil?
Cook with it as you cook with other oil.
Fry an egg with it.
Serve it as a condiment to a bowl of soup, congee and stir fries.
Or use it to stir fry or add to dressings.
Drizzle over tortang talong or garlic fried rice.
Make pad see ew spicy with it as well.
Add to dipping sauces for Chinese dumplings or steamed buns.
Try it on mashed potatoes too like on our bangers and mash.
A quick note on cooking with it, I recommend checking the spiciness first as it might be too hot.
You might like to add a tablespoon of it to regular cooking oil you are cooking with.
Should I strain or not?
Strain the hot oil into a bowl where the chilies are.
Strain the pepper and serve it as just oil or leave it steeped.
It is totally up to one’s preference.
What is the best oil to use?
Vegetable oil is typically used. Use sunflower, canola, groundnut oil, some use olive and sesame oil too.
Storage
Store the oil in a jar with a lid that fits at room temperature for two weeks or up to six months in the fridge.
Watch the video on how to make the chili oil.
A few notes on cooking
- Deseed the pepper to avoid having too spicy oil.
- Do not get rid of all the seeds as you want the spiciness it imparts.
- Watch the temperature of the oil. Do not let it boil.
Ingredients
- coarsely ground dried chili peppers
- vegetable oil
Chili Oil Recipe
- Toast the pepper in a pan for a minute for a smoky flavour.
- Deseed the pepper.
- Put in a grinder and coarsely grind the chilies.
- Set aside in a jar.
- Heat the oil in a saucepan over medium-low heat.
- Check the oil temperature. It should reach about 190C.
- Leave to cool for 5 minutes.
- Pour over the pepper in the jar.
- Let cool, put the lid on, store and enjoy!
If you give this recipe a try let us know how it goes.
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How to Make Chili oil
Ingredients
- 1/4 cup coarsely ground chili peppers
- 1 cup vegetable oil
Instructions
- Toast the pepper in a pan for a minute for a smoky flavour.
- Deseed the peppers. Discard most of the seeds leave some to infuse the oil.
- Put in a grinder and coarsely grind the chilies.
- Set aside in a jar.
- Heat the oil in a saucepan over medium-low heat.
- Check the oil temperature. It should reach about 190C.
- Leave to cool for 5 minutes.
- Pour over the pepper in the jar.
- Let cool, put the lid on, store and enjoy!
Video
Notes
- Deseed the the pepper to avoid having too spicy oil.
- Do not get rid of all the seeds as you want spiciness it imparts.
- Watch the temperature of the oil. Do not let it boil.
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