How to Make Chili Oil

This homemade chili oil recipe is truly one of my favorites because of its versatility. Use it as a cooking oil, or to top your dish once it’s finished cooking. You can use it as a hot sauce or a dipping sauce for basically anything. I love to put it on my eggs in the morning, toss my sweet potatoes in it before baking, or as a base oil to cook a delicious stir-fry in on the stove. 

You really can’t go wrong with this recipe. I promise you’ll love the taste and the fact that it has no preservatives or additives that any store bought hot sauce has. 

Recipe Ingredients

1 ½ cups vegetable oil (or canola oil) 

½ cup crushed dried Thai chili peppers (1.4 oz whole dried peppers)

⅛ teaspoon salt 

Step by Step Instructions

Step 1: If using whole dried peppers, pulse them in a food processor until they are ground into fine pieces but haven’t yet formed a powder. This is what you will mix with the salt. 

Step 2: Add the peppers and salt into a heat safe bowl. Mix to combine. Set aside. 

Step 3: In a small pot, heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.

 

Step 4: Once the oil is heated, pour it into the heat safe bowl with the chili peppers. Mix to combine. 

Step 5: Store the chili oil in a mason jar.

What To Serve With Chili Oil

• Serve your homemade chili oil with tacos, rice, noodles, or any vegetable. You can also use it as a cooking oil to cook your chicken, beef, or tofu.
• This chili oil recipe is so easy and so versatile! Use it on anything you’d typically put hot sauce or chili sauce on. 

Substitutions

• Many chili oils are flavored with other seasonings such as star anise, bay leaves, cinnamon, or Sichuan peppercorns. Feel free to add these or other spices if you’d like! 
• You can swap the vegetable or canola oil for avocado oil.

Expert Tips & Tricks

• Be careful when pouring the hot oil as it will bubble when it hits the chili peppers. 
• Make sure to use gloves when making this recipe. Do not rub your eyes or face after touching the chilies. 

FAQs

How long does homemade chili oil last?

• If stored in an airtight container and handled with clean utensils, it will last for up to 6 months in the fridge.

Does chili oil need to be refrigerated?

• If you are not going to consume it right away, putting it in the fridge will prolong its life.

Whole red chilies or dried flakes?

• Either! This is completely up to you and your preference. Try this recipe with both options and see which you like best.

Where can I buy dried red chilies?

• Your local grocery store will have dried red chiles. If you have a local farmers market or fruit/vegetable stand; I always prefer local over a store bought option.

Can you infuse fresh ingredients into the oil?

• Absolutely! Basil, garlic, rosemary, thyme, and/or oregano will just add more flavor to your chili oil. 
• To infuse your favorite fresh ingredient into your chili oil simply add your desired amount into your pot and let it simmer until fragrant. 

What type of chili do you use to make the oil?

• Use either dried Thai chili peppers OR whole dried peppers. It’s up to you!

How do you adjust the spiciness?

• To make your chili oil less spicy, only use ¼ cup crushed dried Thai chili peppers or 1 oz whole dried peppers.
•  For all of my spicy food lovers, add more dried Thai chili peppers or whole dried peppers. I recommend slowly adding more peppers and then doing a taste test so that you can achieve the right amount of spiciness.
• Another option is to add ¼ teaspoon of red pepper flakes to the recipe; always taste testing before adding more!

Click the link below to learn how to make your own herb infused oils!

Herb Infused Oils - How to Make Herbal Oils with Dried Herbs