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    The Butter Half / Recipe Index / Sauces and Dressings / How to Make Chili Oil

    How to Make Chili Oil

    By Madi • Published: Aug 30, 2022 • Modified: Sep 30, 2022 • Leave a Comment • This post may contain affiliate links.

    JUMP TO RECIPE PRINT

    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. 

    food processor filled with whole dried peppers

    food processor with dried peppers blended

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

    glass bowl with blended dried peppers and salt with light colored background

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

    small black pot heated to 350 degrees fahrenheit 

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

    glass bowl with homemade chili oil with a light colored background
    homemade chili oil recipe

    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!

    small bowl with homemade chili oil with a light colored background

    How to Make Chili Oil

    By: Abbey Rodriguez
    PRINT PIN RECIPE
    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.
    Prep Time 5 minutes
    Servings: 1.5 cups

    Ingredients

    • 1 ½ cups vegetable oil
    • ½ cup crushed dried Thai chili peppers (or 1.4 oz whole dried peppers)
    • ⅛ teaspoon salt

    Instructions

    • 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.
    • Add the peppers and salt into a heat safe bowl. Mix to combine. Set aside.
    • In a small pot, heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
    • Once the oil is heated, pour it into the heat safe bowl with the chili peppers. Mix to combine.
    • Store the chili oil in a mason jar.

    Notes

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

    Nutrition

    Sodium: 194mg | Potassium: 0.04mg | Calcium: 0.1mg

    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

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    Hi, I'm Abbey! Certified Holistic Nutritionist & Herbalist | I healed my body using holistic nutrition and herbs. And I believe you can, too. Here you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish. Because you can achieve your ultimate wellness goals using plants and whole foods.

    More about me →

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