How to Make Chili Oil
Learn how to infuse oil with chili peppers from scratch in 10 minutes to use in cooking and as a condiment.
Equipment
- pan small
- wood spoon
- heat-resistant jar
Ingredients
- 1/4 cup dried chili peppers whole
- 1 cup vegetable oil
Instructions
- Toast whole dried chilies in a dry pan over medium heat for 1-2 minutes until fragrant.
- Remove from heat and let cool slightly.
- Break open chillies and remove most seeds (keep some for heat).
- Coarsely grind toasted chillies in a spice grinder or mortar and pestle.
- Transfer ground chilies to a clean, heat-safe jar.
- Heat oil in a saucepan over medium-low heat to 190°C (375°F).
- Remove from heat and let cool for 5 minutes.
- Slowly pour hot oil over ground chillies in the jar (it will sizzle).
- Stir well and let cool completely.
- Seal the jar and store.
Video
Notes
- Heat control: Remove most seeds for milder oil, keep more for extra spice
- Don't overheat: Oil that smokes will burn chillies and taste bitter
- Optional aromatics: Add garlic, ginger, star anise, or Sichuan peppercorns to hot oil before pouring
- Strain or not: Leave chunky for texture or strain for pure oil
- Storage: Room temperature for 2 weeks, refrigerated for up to 6 months
- Flavor tip: Tastes even better after 24 hours