How to Make Chili Oil

Name: Chili Oil Recipe
Prep time: 5 min
Ingredients: 1 1/2 cups vegetable oil; 1/2 cup crushed dried Thai chili peppers ((or 1.4 oz whole dried peppers)); 1/8 tsp salt

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This homemade delicious 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 for stir fries on the stove as a base oil.

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.

Homemade Chili Oil 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

How to Make Chili Oil

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.

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.

Should I use whole red chilies or dried flakes?

Either! This is completely up to you and your preference. Try this chili oil 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

What’s the best oil to use when making chili oil?

Mild-tasting oils like vegetable oil, canola oil, peanut oil, or corn oil are the best options. Stronger-tasting oils like olive oil or coconut oil will alter how your chili oil tastes.

Can you make chili oil using fresh chilies?

Short answer - yes. However, fresh chilies may alter the spiciness of the chili oil so keep that in mind!

small bowl with homemade chili oil with a light colored background

Chili Oil Recipe

By: Abbey Rodriguez

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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: 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