Homemade Chili Oil
Elevate your culinary creations with this irresistibly flavorful homemade chili oil that rivals any store-bought variety! With just a handful of ingredients like aromatic garlic and vibrant red pepper flakes, you’ll whip up a bold, spicy oil that’s perfect for drizzling over pizza, pasta, or your favorite noodles. Get ready to unleash a whole new level of flavor with this easy-to-make condiment!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garlic chopped (half cup around 15-20 cloves chopped finely) (120 ml)
- Onion chopped (one big onion)
- Spring onions - 2 tablespoon (30 ml)
- White pepper powder - 1/2 tablespoon (gamechanger) (7.5 ml)
🫙Pantry Staples(3)
- Oil - One and a half cup oil (I filled it the brim; any neutral oil works, I used ground nut oil) (360 ml)any neutral oil works
- Sesame - 1+1/2 half tablespoon (22.5 ml)
- Sugar - 1 tablespoon (15 ml)
🧂Spices & Seasonings(8)
- Bay leaf - 1
- Black pepper - 3-4
- Coriander stems (4-5, a little crushed)
- Cinnamon - 1 medium size stick
- Cloves - 3
- Garlic powder - 1 tablespoon (15 ml)
- Salt - 1 tablespoon (15 ml)
- Star anise - 2
🍯Sauces & Condiments(2)
- Soy sauce - 2 tablespoon (30 ml)
- Vinegar - 1 tablespoon (15 ml)
📦Other(2)
- Chilli flakes - 5 tablespoons (75 ml)
- Chilli powder - 2+1/2 tablespoon (37.5 ml)
👨🍳 Instructions
- 1
Add the aromatics and chopped onion and garlic to cold oil so that they slowly release flavor. This will take about 15-20 minutes on low heat.
- 2
Remove the aromatics and keep aside. Use only the brown onion and garlic.
- 3
Store in an airtight container and use on anything you desire.
💡 Pro Tips
- ✓Heat oil to exactly 225-250°F when adding chili flakes - higher temps (300°F+) will burn the capsaicin and create bitter compounds instead of extracting the fruity heat.technique225-250°F
- ✓Use a 3:1 ratio of neutral oil to chili flakes by weight, as this provides optimal extraction without over-diluting the capsaicin concentration.ingredient3:1 ratio
- ✓Allow the oil to cool completely before straining (about 45-60 minutes) because hot oil will push solids through filters and create cloudy, gritty chili oil.timing45-60 minutes
- ✓Toast whole spices like Sichuan peppercorns and star anise in the cold oil for the full 15-20 minutes to extract oil-soluble compounds that water-based cooking cannot access.technique15-20 minutes
- ✓Use a candy thermometer clipped to your pan because visual cues for oil temperature are unreliable - properly extracted chili oil requires precise heat control throughout the process.equipment
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Chili Oil
Elevate your culinary creations with this irresistibly flavorful homemade chili oil that rivals any store-bought variety! With just a handful of ingredients like aromatic garlic and vibrant red pepper flakes, you’ll whip up a bold, spicy oil that’s perfect for drizzling over pizza, pasta, or your favorite noodles. Get ready to unleash a whole new level of flavor with this easy-to-make condiment!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garlic chopped (half cup around 15-20 cloves chopped finely) (120 ml)
- Onion chopped (one big onion)
- Spring onions - 2 tablespoon (30 ml)
- White pepper powder - 1/2 tablespoon (gamechanger) (7.5 ml)
🫙Pantry Staples(3)
- Oil - One and a half cup oil (I filled it the brim; any neutral oil works, I used ground nut oil) (360 ml)any neutral oil works
- Sesame - 1+1/2 half tablespoon (22.5 ml)
- Sugar - 1 tablespoon (15 ml)
🧂Spices & Seasonings(8)
- Bay leaf - 1
- Black pepper - 3-4
- Coriander stems (4-5, a little crushed)
- Cinnamon - 1 medium size stick
- Cloves - 3
- Garlic powder - 1 tablespoon (15 ml)
- Salt - 1 tablespoon (15 ml)
- Star anise - 2
🍯Sauces & Condiments(2)
- Soy sauce - 2 tablespoon (30 ml)
- Vinegar - 1 tablespoon (15 ml)
📦Other(2)
- Chilli flakes - 5 tablespoons (75 ml)
- Chilli powder - 2+1/2 tablespoon (37.5 ml)
👨🍳 Instructions
- 1
Add the aromatics and chopped onion and garlic to cold oil so that they slowly release flavor. This will take about 15-20 minutes on low heat.
- 2
Remove the aromatics and keep aside. Use only the brown onion and garlic.
- 3
Store in an airtight container and use on anything you desire.
💡 Pro Tips
- ✓Heat oil to exactly 225-250°F when adding chili flakes - higher temps (300°F+) will burn the capsaicin and create bitter compounds instead of extracting the fruity heat.technique225-250°F
- ✓Use a 3:1 ratio of neutral oil to chili flakes by weight, as this provides optimal extraction without over-diluting the capsaicin concentration.ingredient3:1 ratio
- ✓Allow the oil to cool completely before straining (about 45-60 minutes) because hot oil will push solids through filters and create cloudy, gritty chili oil.timing45-60 minutes
- ✓Toast whole spices like Sichuan peppercorns and star anise in the cold oil for the full 15-20 minutes to extract oil-soluble compounds that water-based cooking cannot access.technique15-20 minutes
- ✓Use a candy thermometer clipped to your pan because visual cues for oil temperature are unreliable - properly extracted chili oil requires precise heat control throughout the process.equipment