Learn to make chili oil using just four ingredients. This easy homemade recipe can be made in minutes, offering a healthy option without any trans fats or preservatives.
How to Make Chili Oil
How do you make this chili oil?
The dried chili 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 chili oil, but less is more! That’s what I do, every time. I keep coming back to this simplest version.
Ingredients For Chinese Chili Oil:
- Chili 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 chilies 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 chili flakes need to be able to withstand the high temperature of the mixture.
- Chili flakes: You can use store-bought chili flakes. These are less flavourful, so it’s similar to the difference between packaged coffee powder and fresh roasted and blended coffee powder.
- Adding more flavours: These are many complex versions of the chili 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 chili 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.
Other Spicy Recipes:
This homemade chili oil is so versatile and can be added to your favorite meal, from noodles to pizza and more. Simply drizzling on the food as a finishing touch.
How to Make Chili Oil
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:
-
- Chili 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 chilies 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 chili flakes must withstand the high temperature of the mixture.
- Chili flakes: You can use store-bought chili 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 flavours: These are many complex versions of the chili 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:
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This chili oil turned out absolutely perfectly! It was the right amount of spice and oil. I put it into a noodle recipe which has now become our favorite meal. I have a question about the recipe. What’s the best way to sweeten it? Is honey better or should I use maple syrup? I would like to make it for a stir fry. Thanks.
You can add sugar, but just know that honey will make it a bit sticky. If that’s the texture you’re going for, go ahead and use it!
great receipe
Yumm