Chili Oil Recipe (How to Make Chili Oil) (2024)

Hi Mike and Patty,
Ralph here from South Africa.
I LOVE your site. These recipes are amazing!

I have a variation of this chili oil which I've evolved from a recipe on another site, which I'd like to share. This is not a 5 minute version, though 🙂

Unfortunately, down here we don't get shallots, so I used red onions, and some spring onion (I think in the US you'd call them green onions... which are apparently NOT exactly the same as scallions, but I'm sure scallions would work fine).
It's also really hard to find a decent variety of chilis other than bird's eye, Jalapeno, Habs and a few others, so I've tweaked the recipe according to what I have managed to get my hands on. In future I will rather get seeds and start growing my own. But for now this is what I used.

Below are the ingredients and their quantities used in my last batch (I weighed and recorded everything as I went along. Please note I'm in South Africa so we use the metric system (liters and grams) so please convert to pounds, ounces, gallons...etc:

2L sunflower cooking oil
76g Serenade chili
39g red Bird's Eye chili
252g green Jalapeno chili
150g dried chili flakes
75g white salad onions (short spring onions, white and green parts - green onions in the US)
Cloves from 4 heads of garlic (+- 300g)
3 red onions (530g)
3 Knorr Chicken stock cubes
1 Knorr beef stock cube
120g brown sugar (not the sticky kind. Same consistency as white sugar, but a light brown, almost caramel colour. That's the sugar we use at home. I'm sure ordinary white sugar would be just fine).
100g sesame seeds (optional for extra crunch and flavour - leave these until very last).

This is the 2nd time I've made this recipe, and this time around I used your recipe and video instructions to roast the chilis beforehand. This is of course optional. I was just intrigued by the idea of different flavours coming out during the roasting.

Chop up the chilis, garlic and onions to a course mixture and set aside.

In a large pot heat the oil on a medium heat. My stove settings go up to 12. I had it up to 5, so it's just below halfway on the dial. (I used a pot because a pan is not deep enough for 2 liters of oil - I'm sure a wok would work, but then cooking time may be reduced... a pot takes a bit longer, I'd think)

When the oil is hot enough, put the dried chili flakes, sugar and broken up stock cubes into the oil and fry for about 5 minutes.

Then add the onion, chili and garlic and fry, stirring often so it doesn't stick.
Fry this for another 25 minutes, so the total cooking time since you added the flakes etc is about 30 minutes.

Then I turned up the heat to 8/12 (2 third heat on the dial) for another 20 minutes (total cooking time so far is around 50 minutes). During this part you need to stir almost constantly as it is possible to burn the mixture. The reason I cranked up the heat on the stove is that it almost crisps the chili mix, which I really love. If you don't care, don't mind, or don't have a full hour, you can take it off the stove at this point. But seriously... leave it on 🙂

And then for the last 10 minutes, add the sesame seeds. The reason I added the sesame seeds so late is because I'm scared of burning them and don't want to ruin the entire batch by putting them in too early and risk burning them. If anyone knows f they can survive longer in hot oil without spoiling or burning, let me know.
But I put in for the last 10 minutes.

That's it. Remove from the stove and let it cool.
I first used a ladle to get the chunky mixture into the jars, filling each one about halfway. Then I shared out the oil to fill each jar.
Seal and put in the fridge.

The only thing that worries me is some of the comments in this post about using within a month or it'll go off. I hope that by keeping it in the fridge, it'll last a bit longer. From the last batch I made, I gave so many away, my remaining jars got used up before a month was up.

Anyway, check it out, play around and have fun.
Thanks for reading this, and thank you for this amazing page!!

REPLY: Ralph, thank you for sharing this. Sounds great! -- Mike from Chili Pepper Madness.

Chili Oil Recipe (How to Make Chili Oil) (2024)

FAQs

What chili is best for chili oil? ›

Chili flakes: You will need Sichuan chili flakes for best results. Avoid regular crushed red pepper flakes.

How long will homemade chilli oil last? ›

I restock my chili oil every 2-3 months and I always have jars in my fridge ready to go. It lasts in the fridge up to 3 MONTHS and I use it on everything, noodles, wontons, dumplings, eggs, radish cakes, homemade buns, literally EVERYTHING.

What is chili oil made of? ›

Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar.

What is the strongest chilli oil? ›

Carolina Reaper Chilli Oil is made from top quality Extra Virgin Olive Oil and the hottest chilli in the world, the Carolina Reaper.

Can I use fresh chilies in chilli oil? ›

The short answer is – yes! You can make hot chili oil using fresh or dried chilies, so it's totally up to you what option you choose.

What is the Chinese name for chili oil? ›

LGM or Lao Gan Ma is the most famous brand of chilli oil used throughout China. Mix well before use for best flavour.

Can I use chili powder instead of chili flakes for chili oil? ›

You can use chili powder, chili flakes or grind your own chili mix of whole chilis. The chili you choose will in the end determine the taste of your oil.

What are the white specks in chili oil? ›

Well, the sediment is from the onions, ginger, cloves and other ingredients you added to make this incredible chili oil with sediment. Chili oil is not that stuff you see on the shelves of your supermarket in the international aisle. It's doesn't run clear like that.

Is homemade chili oil healthy? ›

Is chilli oil healthy? Chilli oil can be healthy in moderation as it contains capsaicin, which may boost metabolism and have some health benefits. However, it's high in calories and should be consumed sparingly.

Why did my chili oil go mouldy? ›

Garlic cloves are high in moisture content and when combined with oil, it creates an ideal environment for bacteria growth and mold. Homemade garlic chili oil must be refrigerated and enjoyed within 7 days to be on the safe side.

What oil to use when making chili oil? ›

The best oil for making chili oil

Since you're cooking the oil at high temperature, you can use oils such as corn oil, canola oil, teaseed oil, or peanut oil. These oils are also known as neutral oils, which means they don't impart strong flavors.

Can you fry things in chili oil? ›

Suppose you want the short answer – yes! You can cook with chili oil, which is far more than just a condiment. All across Asia and often beyond, you will find that chefs replace plain oil with their hot chili oil blend to start as a spicy base.

What can I make with chili oil? ›

10 Delicious Ways to Use Chilli Oil
  1. Dumplings. When it comes to dumplings, most of the flavour is nestled inside the wrapper, whether it's filled with meat, veg or a combination of both. ...
  2. Fried eggs. What's better than an outrageously crispy egg with a sunny, jammy yolk? ...
  3. Noodles. ...
  4. Rice. ...
  5. Smashed cucumbers. ...
  6. Tofu. ...
  7. Pizza. ...
  8. Salad.
Jul 27, 2021

How unhealthy is chilli oil? ›

Is chilli oil healthy? Chilli oil can be healthy in moderation as it contains capsaicin, which may boost metabolism and have some health benefits. However, it's high in calories and should be consumed sparingly.

What oil is used for chilli oil? ›

Neutral oil works best so it doesn't overpower the spices and seasonings. I used vegetable oil for mine but you're free to use other neutral oil like avocado and canola. Using oils with strong aroma like olive oil can overpower the seasonings so your chili oil could have a strong olive oil taste if you use that.

Why is chili oil so good? ›

However, in our opinion, chili oil really became famous due to the very subdued and slow-release spice it contains, as well as how it gives an instant Asian tinge to any recipe it's used in. That versatility is a big part of why chili oil is so popular.

How do you extract chilli essential oil? ›

Traditional extracting method is to use organic solvent (as acetone, ether, ethanol etc.) that the exsiccant capsicum is extracted, makes with extra care, to obtain oleoresin capsicum.

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