Homemade Chili Oil: A Global Condiment
A simple yet potent recipe for homemade chili oil, perfect for adding a spicy, aromatic kick to your favorite dishes from various cuisines.
Ingredients
- 1 cup neutral oil such as canola or grapeseed
- 0.5 cup dried red chili flakes or a mix of flakes and powder
- 3 cloves garlic minced (optional)
- 1 tsp Sichuan peppercorns optional
- 0.5 tsp salt
- 0.25 tsp sugar
Instructions
- Heat the oil in a small saucepan over medium heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, heat until a wooden chopstick bubbles gently when dipped in.
- In a heat-proof jar or bowl, combine the chili flakes, minced garlic (if using), Sichuan peppercorns (if using), salt, and sugar.
- Carefully pour the hot oil over the chili mixture. It will sizzle and bubble vigorously. Stir well to ensure all ingredients are coated and submerged.
- Let the mixture cool completely to room temperature. This allows the flavors to infuse.
- Once cool, transfer the chili oil to an airtight jar. It can be used immediately, but flavors deepen over a day or two. Strain out the solids for a clear oil or leave them in for extra texture and flavor.
Notes
Experiment with different dried chili flakes (e.g., gochugaru for a milder, vibrant red, or arbol for more heat). Add aromatics like star anise, bay leaf, or a small piece of cinnamon stick to the oil while heating for extra depth. Store in an airtight jar in a cool, dark place for up to 3-4 weeks. The oil can be strained for a clear version, or the solids can be left in for added texture.