Add spice and flavour to any meal with this homemade chilli oil. This healthy alternative to store-bought or bottled chilli oil contains no trans fats or preservatives and is prepared in minutes in your own kitchen!
It is so versatile and can be added to your favourite meal, from noodles to pizza and more. Simply drizzling on the food as a finishing touch.
In this post: Everything you need for making the chilli oil
How do you make this chilli oil?
The dried chilli is blended into flakes and mixed with salt. Then pour the hot oil with sesame seeds over it before mixing thoroughly. Once it is completely cooled down, you can transfer it to a container and store it in the fridge for up to a month.
There are many complex versions of making chilli oil, but less is more! That’s what I do, every time. I keep coming back to this simplest version.
Ingredients For Homemade Chilli Oil:
- Chilli Pepper: I use a type of Chinese chili pepper called Er Jing Tiao. They are not very spicy but have a strong fragrance. You can use any dried chillies and be aware that Thai dried chilies are spicier than Chinese ones. If you have access to several types of dried chilies, you can mix them too.
- Oil: I use canola oil in this recipe. You can use other oil. Olive oil is a good alternative. But it does turn cloudy when you store it in the fridge.
- Sesame Seeds: The sesame seeds add a great flavor to this recipe. I also use them as an oil temperature indicator, and they turned lightly golden when the oil was at its perfect temperature.
Recipe Notes
- Safety: This recipe uses hot oil, so be careful not to burn yourself and keep it away from kids.
- Container: The container to mix the hot oil and chilli flakes need to be able to withstand the high temperature of the mixture.
- Chilli flakes: You can use store-bought chilli flakes. These are less flavorful, so it’s similar to the difference between packaged coffee powder and fresh roasted and blended coffee powder.
- Adding more flavors: These are many complex versions of the chilli oil. You can infuse the oil with onion, ginger, coriander, and spring onion. Cook these ingredients with the oil over low heat until they are slightly brown. Drain out the oil then add the sesame seeds.
FAQs:
Q: How long will homemade chilli oil last?
A: Homemade chili oil can last for up to 2 to 4 weeks when stored properly in an airtight container in the refrigerator. It’s important to check for any signs of spoilage before consuming it.
Q: Can I store the chili oil at room temperature?
A: It’s best to store homemade chili oil in the refrigerator to ensure its freshness and quality.
Q: What can I use chili oil for?
A: Chili oil can be used as a condiment for various dishes, such as stir-fries, noodles, and dumplings. It can also be used as a marinade or as a flavoring for sauces and dressings.
Homemade Chilli Oil
Make your own chillii oil at home with just three steps. So simple and flavourful.
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Servings 2
Ingredients
- 50 g dried chilli pepper (to make half cup of chilli flakes)
- 1.5 cup oil (less or more to your liking)
- 3 tablespoon sesame seeds
- 1 pinch salt
Instructions
- Making chilli flakes: Add the dried chilli peppers and one tablespoon of oil in a saucepan over medium heat. Toast on both sides until slightly browned and aromatic. Once cooled, you can crush the dried peppers in a blender to make the chilli flakes. Placing them with the salt in a heatproof bowl.
- Heating the oil: Add 1.5 cup of oil and sesame seeds to the saucepan over low to medium heat and cook until the sesame seeds just turn slightly golden. Turn off the heat.
- Mixing all together: Pour the hot oil and sesame seeds into the chilli flakes. Stir to evenly distribute the heat of the oil. Once it has cooled down, you can store it in a glass container for later use.
Recipe Notes:
- Chilli Pepper: I use a type of Chinese chili pepper called Er Jing Tiao. They are not very spicy but have a strong fragrance. You can use any dried chillies and be aware that Thai dried chilies are spicier than Chinese ones. If you have access to several types of dried chilies, you can mix them too.
- Oil: I use canola oil in this recipe. You can use other oil. Olive oil is a good alternative. But it does turn cloudy when you store it in the fridge.
- Sesame Seeds: The sesame seeds add a great flavor to this recipe. I also use them as an oil temperature indicator, and they turned lightly golden when the oil was at its perfect temperature.
- Safety: This recipe uses hot oil, so be careful not to burn yourself and keep it away from kids.
- Container: The container to mix the hot oil and chilli flakes must withstand the high temperature of the mixture.
- Chilli flakes: You can use store-bought chilli flakes. These are less flavorful, so it’s similar to the difference between packaged coffee powder and fresh roasted and blended coffee powder.
- Adding more flavors: These are many complex versions of the chilli oil. You can infuse the oil with onion, ginger, coriander, and spring onion. Cook these ingredients with the oil over low heat until they are slightly brown. Drain out the oil then add the sesame seeds.
Nutrition Information:
Calories: 1635kcalCarbohydrates: 20gProtein: 5gFat: 175gSaturated Fat: 13gPolyunsaturated Fat: 51gMonounsaturated Fat: 109gTrans Fat: 1gSodium: 43mgPotassium: 524mgFiber: 9gSugar: 10gVitamin A: 6623IUVitamin C: 8mgCalcium: 128mgIron: 3mg
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