Chili Oil 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.
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