Making Chili Oil at Home
A good chili oil relies on patience and temperature control. You are building layers of flavor through slow infusion, ensuring the base oil carries the essence of the aromatics before hitting the dried chilis.
Watch the temperature
Keep a thermometer handy or use a small piece of scallion to test the oil; if it sizzles aggressively, it is ready. If it smokes, it is ruined.
- small heavy-bottomed saucepan
- fine-mesh strainer
- glass jar for storage
- heat-proof bowl
What goes in.
- 1 cupneutral oil (grapeseed or canola)
- 1/3 cupcoarse red chili flakes
- 2star anise pods
- 1 stickcinnamon
- 1 tbspSichuan peppercorns
- 2 clovesgarlic, smashed
- 1 pieceginger, sliced into coins
Temperature calibration
The oil must be hot enough to sizzle the flakes but cool enough to leave them deep red rather than dark brown. If the flakes turn black, the oil will taste bitter.
The method.
Prep the chilis
Place the chili flakes in a heat-proof glass bowl. Do not add the spices here yet.
Infuse the oil
Combine the oil, star anise, cinnamon, peppercorns, garlic, and ginger in the saucepan over medium-low heat. Bring to a gentle heat and let it steep for 15 minutes.
Test the heat
The aromatics should be golden. Remove the saucepan from the heat for 2 minutes to let the temperature stabilize.
Pour
Strain the hot oil slowly over the chili flakes. The mixture will bubble and hiss; keep stirring to ensure the heat is distributed evenly.
Cool and store
Let the mixture sit until completely cool before transferring to a clean, airtight glass jar.
Other turns to take.
Nutty Crunch
Add two tablespoons of toasted sesame seeds to the chili flakes before pouring the oil.
Shallot Heavy
Fry thin slices of shallot in the oil until crispy, then strain and add them back into the final jar.
When it doesn't go to plan.
Use a neutral oil so the flavor of the spices and chilis remains the focus.
The oil will improve after sitting for 24 hours in the pantry.
If you like it extra numbing, add more Sichuan peppercorns during the infusion stage.
The ones that keep coming up.
Does this need to be refrigerated?
No, if you strain out all the solid bits like garlic and ginger, the oil is shelf-stable for several weeks in a dark cupboard.
Why did my oil turn bitter?
The oil was likely too hot when it hit the chili flakes, causing them to burn instantly.