There’s something magical about homemade chilli oil. It’s more than just a condiment – it’s a flavor-packed, aromatic infusion that can instantly elevate your dishes. Whether you’re drizzling it over dumplings, tossing it with noodles, or adding a spicy kick to eggs and rice, chilli oil is a kitchen essential.
What’s the best way to store?
- Use a Sterilized Jar: Store the chili oil in a clean, airtight glass jar to keep it fresh and prevent spoilage.
- Refrigerate: While chili oil can be kept at room temperature, refrigeration is recommended for homemade versions to extend shelf life and maintain flavor.
- Keep It Submerged: Ensure the chilli flakes and any other solids are completely submerged in oil. This creates a barrier that helps preserve the mixture.
- Avoid Cross-Contamination: Always use a clean spoon or utensil when scooping out chili oil to prevent bacteria from entering the jar.
Tips for the best chilli oil
- Use a neutral oil like canola, peanut, vegetable, or grapeseed oil. These oils have a high smoke point and won’t interfere with the chili flavor.
- For the best flavor, let the chili oil sit for a day or two before using it. This allows the flavors to meld together beautifully.
- Low and slow infusion. Heat the oil gently with aromatics, then pour it over the chilies to “bloom” the flavors, creating a rich, spicy, and slightly smoky condiment.
It pairs well with…
- Wonton Soup
- Chinese Egg Drop Soup
- Chilli Oil Eggs
- Salt and Pepper Tofu
The best homemade chilli oil recipe
There are some great store-bought chilli oil options, but why not try make your own with a few kitchen staples and ingredients?
Ingredients
Base ingredients
- dry chilli flakes
- neutral oil vegetable oil, rapeseed oil
- salt
Aromatics
- star anise
- whole garlic, peeled
- shallots
- ginger, sliced
- sichuan peppercorns
- bay leaves
- cinnamon stick
Extra flavour boosters
- sesame seeds
- soy sauce
- sugar
Instructions
- Add chilli flakes, salt, and any optional sesame seeds into a heatproof bowl.
- In a small saucepan, add oil and all the aromatics (garlic, ginger, Sichuan peppercorns, star anise, etc.). Heat on low to medium heat for about 5-10 minutes, stirring occasionally. The garlic should slowly turn golden brown, and the oil will be fragrant, don’t let it burn!
- Remove the aromatics from the oil with a slotted spoon or fine mesh strainer. Carefully pour the hot oil over the chilli flakes – it should sizzle! Stir well to bloom the flavours.
- Let the chilli oil cool completely before transferring it to a clean, airtight jar. Store at room temperature for up to 1 month, or refrigerate for up to 3 months.
