This Chili Oil Recipe has been used on so many dishes lately, we had to share it with you! This is a simple tutorial with variation on how to make chili oil at home and how you can use it. It needs just a few minutes and it adds a punch of flavor when drizzled over any meal.
There’s something about a simple condiment that can upscale your meals and LIFE! Something like our Hot Honey Recipe which is super simple and keeps forever. But when added to salmon in this Honey Glazed Salmon, it feels like such an elevated way to eat salmon! Likewise when added Roasted Butternut Squash.
Another phenomenal condiment is the Garlic Toum. It’s not just for shawarmas, but rather on salads, sandwiches, marinades and much more! I also can’t miss the opportunity to remind of you my grandpa’s viral Hot Pepper Sauce. It’s NOT your average hot sauce as it’s made with fresh peppers and blended with flavors like no other!
So let’s get back to today’s magic condiment.
What is Chili Oil?
Chili Oil is an infused neutral oil that is used as a condiment or cooking oil in some cases. You basically need a neutral tasting oil, usually vegetable oil, but we found avocado il to be better.
The oil is infused with pepper flakes, garlic, ginger, scallions and sesame seeds as a base, and then any whole spice of your choice. We kept it basic and simple today because that’s our preference and that allows us to use it on many dishes. The whole spices are great but can sometimes limit the use of the oil on certain dishes.
Chili Oil is believed to originate from Asian cooking, most likely Chinese or Japanese. And while you may find it at most grocery stores, making it at home couldn’t be easier!
Ingredients You’ll Need
- Oil. While classically made using vegetable oil, we have found avocado oil to be a great choice. It has a high smoke point and loaded with omega 3 and good fat, so by all means we chose avocado oil.
- Chilli Powder. You can use your favorite flavorful chilli powder, and chilli flakes.
- Seasoning. Salt and sugar are used here to balance out the flavors.
- Fresh Flavoring. This is optional, we love grated ginger, minced garlic and minced scallions.
- Sesame Seeds. White un toasted sesame seeds.
How to Make Chili Oil Recipe Step By Step
- Begin by heating up the oil. You’ll need a small pot, about 3 quart. It’s best if you have a sauce pan that has the pouring tip so you can pour out the oil right away.
- You’re going to heat up the oil over medium heat while watching it closely. You don’t want the oil to be boiling hot or smokey, you want it to heat up enough that it may begin to simmer lightly on the edges.
- In the meantime you’re going to add all the ingredients above into a large enough jar. A wide mouth jar is best so you can have enough room to pour in the hot oil without spattering.
- If you’d like to be safe, you can use a funnel when pouring the oil or wear oven mitts.
- Carefully and slowly, make sure you have full control over the hot oil. Begin to pour the oil ver the jar of ingredients.
- The oil will bubble vigorously as it begins to come in contact with the chilli and other ingredients.
- Make sure to pour the oil to a point where it can bubble within the jar, then stop pouring and wait for it to settle. Then pour again gradually and slowly to avoid spilling.
- Once the oil has settled down, take a spoon and mix up the oil with the all the ingredients in the jar until it feels blended.
- This is how it looks like. Perfect chili oil recipe made at home, customized to your taste, in MINUTES! SO GOOD!
TIPS for Making Homemade Chili Oil
- Choose a type of oil that’s neutral in taste with a high smoking point. We LOVE avocado oil for this recipe!
- Make sure to heat up the oil to a point where it’s hot but not smoking. Ideally a temperature of 350 degrees F up to 375 degrees F is best. If it gets too hot, remove it from the heat and let it cool down to the correct tempertaure, as it can burn the chilli flakes.
- The chilli mix can be simply a blend of different chilli flakes if you don’t to add the remaining ingredients.
- To flavor up the chili oil recipe we added minced ginger, garlic, scallions and sesame seeds. But it’s definitely not necessary.
- If you’re infusing the oil with whole spice, add them to the oil while it’s heating up, not to the chilli flakes mix.
- Whole spices like cinnamon sticks, cardamoms, cloves, anise, all spice and any other works well.
- If you prefer a smooth chili oil recipe, simply strain the oil after it has infused for a couple hours.
- to store the oil, simply wait until it cools down and seal the jar. Keep it at room temperature in your pantry for upto 1 month and use it when needed.
How to Use Chili Oil
We love it over eggs! It makes the perfect breakfast. Just cook your sunny side eggs and once down, drizzle the chili oil right on top for a tasty finish to the dish.
We also love it over this Asian cucumber salad (recipe coming soon!) or salmon. Use it on salad dressings, sandwiches, or over a Hot Honey Chicken. It’s also perfect tossed with Spicy Ramen Bowl, Easy Stir Fry Recipe or Sushi Bowl.
Chili Oil Recipe
This Chili Oil Recipe has been used on so many dishes lately, we had to share it with you! This is a simple tutorial with variation on how to make chili oil at home and how you can use it. It needs just a few minutes and it adds a punch of flavor when drizzled over any meal.
Ingredients
- 1 1/2 cups Avocado Oil
- 3 tablespoons scallions minced (we use the white parts)
- 2 Tablespoons ginger Findley diced
- 3 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 Tablespoons sesame seeds
- 2-3 Tablespoons chilli flakes MORE OR LESS OT YOUR TASTE
Instructions
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Heat up the avocado oil in a small pot over medium high heat for 3 minutes until the temperatures reaches about 375 degrees F and up to 375 degrees F.
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In a jar, add the remaining ingredients and mix them together.
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When the oil reaches the correct temperature, pour it directly into the jar over the garlic, ginger and remaining ingredients.
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Watch it bubble and infuse the oil.
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Mix it gently and set aside to cool completely.
Recipe Video
Recipe Notes
TIPS for Making Homemade Chili Oil
- Choose a type of oil that's neutral in taste with a high smoking point. We LOVE avocado oil for this recipe!
- Make sure to heat up the oil to a point where it's hot but not smoking. Ideally a temperature of 350 degrees F up to 375 degrees F is best. If it gets too hot, remove it from the heat and let it cool down to the correct tempertaure, as it can burn the chilli flakes.
- The chilli mix can be simply a blend of different chilli flakes if you don't to add the remaining ingredients.
- To flavor up the chili oil recipe we added minced ginger, garlic, scallions and sesame seeds. But it's definitely not necessary.
- If you're infusing the oil with whole spice, add them to the oil while it's heating up, not to the chilli flakes mix.
- Whole spices like cinnamon sticks, cardamoms, cloves, anise, all spice and any other works well.
- If you prefer a smooth chili oil recipe, simply strain the oil after it has infused for a couple hours.
- to store the oil, simply wait until it cools down and seal the jar. Keep it at room temperature in your pantry for upto 1 month and use it when needed.
How to Use Chili Oil
We love it over eggs! It makes the perfect breakfast. Just cook your sunny side eggs and once down, drizzle the chili oil right on top for a tasty finish to the dish.
We also love it over this Asian cucumber salad (recipe coming soon!) or salmon. Use it on salad dressings, sandwiches, or over a Hot Honey Chicken. It's also perfect tossed with Spicy Ramen Bowl, Easy Stir Fry Recipe or Sushi Bowl.
I always have a pot in the fridge, and this hot chilli oil is a year-round necessity for everyone. It’s so easy to make, too! Thanks!
This chili oil was easy to make and perfect to mix into my fried eggs! Love the use of avocado oil which is better for my gut health!