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)


What is the best oil to make 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.

How long will homemade chilli oil last? ›

Homemade chili oil can last for 2-3 months when stored in an airtight container in a cool dark place at room temperature, and even longer in the refrigerator, though shelf life can vary depending on ingredients used.

Can I make chilli oil with chilli powder? ›

This easy chili oil is made by pouring some hot oil over a mixture of chili flakes, chili powder, and sesame seeds, with a little Chinese black vinegar for an extra touch of flavor. But there are chili oil that's extra aromatic, like our homemade Chinese chili oil, which infused spices and aromatics into the oil.

Which chilli is used in chilli oil? ›

Types of chilli flakes

The best one to use in my opinion are Sichuan chilli flakes. These are the ones used in most commercial chilli oils. They produce a deep red colour whilst also providing heat. Sichuan chilli flakes also tend to have slightly fewer seeds in comparison to the Italian counterpart.

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.

How do you thicken chili oil? ›

Use All-Purpose Flour or Cornstarch

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews.

Why did my chilli oil go Mouldy? ›

Fresh chillies have enough water content that they will go mouldy even when put in oil. The easiest thing to do is dry them first.

Can you use fresh chilis in chili oil? ›

When you use fresh chilies to make hot chili oil at home, you will likely need to add more when compared to dry chilies. This is because dried chilies have a more intense flavor and, subsequently, more intense heat or spice.

Does chili oil get better with age? ›

To ensure the best quality and flavor, it is generally recommended to use chili oil within six months of opening the container. Personally, we've kept chili oils for longer than a year. Some of them do become more spicy while others tend to lose some of its flavor.

Is crispy chili oil the same as chili oil? ›

Chili crisp is a condiment consisting of oil infused with peppers and other flavorful, often crispy, crunchy ingredients. It is also sometimes called “chili crunch,” “chili oil” and “chili sauce,” with crunches and crisps tending to have a higher ratio of crispy bits to oil (though not always).

Why is chilli oil so tasty? ›

Oil has a unique quality in that it may not have a smell to start with but it takes on the aroma of whatever it's infused with, just as it does with flavor. Considering how long chili is infused with it, you'll be able to smell the delicious pepper flavor even before you take the first bite.

Why is chili oil so good? ›

At the first mouthful, you'll immediately get hits of the wonderfully smoky peppercorn and sesame oil. Let it roll between your cheeks and teeth, and you'll taste the umami notes from the blend of shallots, mushroom powder, garlic, and spices. The aftertaste in your throat simply leaves you wanting more.

Is grapeseed oil good for chili oil? ›

Any oil that is flavorless is good unless you are looking for that flavor to be a component of the finished product. I prefer peanut oil because of its high smoke point but, coconut, grape seed or avocado oils are all great too. I also make a sesame chili oil for gyozas that is very simple.

Do Italians use chilli oil? ›

Chilli oil (olio al peperoncino) is indeed a great classic of Italian cuisine, extremely popular especially in southern Italy and here in Abruzzo, where it's always on the table.

Is olive oil good for chili oil? ›

Ingredients for Italian Chili Oil

While it is important to use a flavorful olive oil, the most prominent flavor in this condiment is the heat. So, the delicate flavor of a very high-end, extra-virgin olive oil will likely become masked.

Is olive oil good for chilli oil? ›

For a good chilli pepper oil you need a quality and good intensity extra virgin olive oil, possibly fruity, which lends itself well to pairing with chilli.

Is avocado oil good for making chili oil? ›

Chili Avocado Oil

Avocado oil is a wonderful medium for oil infusions because of its mild, buttery flavor. Heating helps to infuse the oil faster (and kills off bacteria that could potentially spoil the oil) and the high smoke point of avocado oil allows for heating without degrading the oil.


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