Homemade Chili Oil
Elevate your culinary creations with this irresistibly fragrant Homemade Chili Oil, a versatile condiment that adds a spicy, aromatic kick to any dish. Made with a blend of dried red chili flakes, Sichuan peppercorns, star anise, and a medley of aromatics like garlic, ginger, and cinnamon, this recipe perfectly balances heat, spice, and subtle sweetness. The infused oil bursts with bold, authentic Chinese flavors, creating a stunning fiery red hue that’s as visually enticing as it is flavorful. Ready in just 30 minutes, this homemade chili oil is perfect for drizzling over noodles, stirring into soups, or using as a dipping sauce. Plus, it keeps well for weeks, making it a must-have pantry staple for spice lovers. Whether you're building bold flavors for a stir-fry or simply enhancing your favorite dish with a touch of heat, this chili oil is the secret weapon your kitchen has been missing!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup vegetable oil
- 1 cup dried red chili flakes
- 1 tablespoon Sichuan peppercorns
- 3 pieces star anise
- 1 piece cinnamon stick
- 1 piece bay leaf
- 1 inch, sliced ginger
- 4 cloves, smashed garlic
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
Place the chili flakes in a heatproof bowl and add the salt and sugar. Set aside.
In a small saucepan, combine the vegetable oil, Sichuan peppercorns, star anise, cinnamon stick, bay leaf, ginger slices, and garlic cloves.
Heat the oil mixture over medium-low heat. Allow it to cook gently for about 15-20 minutes. You should see gentle bubbles around the spices, but avoid allowing it to smoke.
Stir occasionally and make sure the garlic and ginger do not burn. Adjust the heat as needed.
Once infused, remove the oil from the heat and let it cool slightly for about 5 minutes.
Carefully strain the hot oil over the chili flakes using a fine sieve. Discard the solid spices.
Stir the chili mixture well to combine. You should see the chili flakes releasing their color into the oil, creating a vibrant red hue.
Allow the chili oil to cool to room temperature, then transfer it into a clean, airtight jar.
Store in a cool, dark place for up to one month. The flavor will develop further as it sits.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.2 g | 312% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 106.3 g | 380% | |
| Total Sugars | 38.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5258 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
