House Chili Oil
Making this at home changes how you approach pantry staples. When you control the steep, you get an oil that balances heat with deep, toasted complexity rather than just one-note spice.
Watch the heat, keep the glass
Use a heat-proof glass or stainless steel bowl for the chili flakes; plastic will melt. Stay close to the stove, as oil passes the point of no return quickly.
- Heavy-bottomed saucepan
- Fine-mesh strainer
- Heat-proof glass bowl
- Glass jar for storage
What goes in.
- 1 cupNeutral oil (grapeseed or canola)
- 1/2 cupCoarse crushed red chili flakes
- 1 tbspSichuan peppercorns, toasted and crushed
- 2Shallots, sliced thin
- 3Garlic cloves, smashed
- 1 inchGinger, sliced into coins
- 1Star anise
Controlled Infusion
The oil is ready when the aromatics turn light tan. Pouring it over the chili flakes in two stages prevents the flakes from burning while ensuring the oil captures the full intensity of the spices.
The method.
Prepare the dry base
Place the chili flakes and crushed Sichuan peppercorns into your heat-proof bowl. Ensure it is completely dry.
Infuse the oil
Add the oil, shallots, garlic, ginger, and star anise to the saucepan over medium-low heat. Let it simmer gently until the aromatics are golden and crisp, about 10–12 minutes.
Strain
Remove the pan from the heat. Carefully strain the oil into a clean container, discarding the spent aromatics.
Temper
Reheat the strained oil briefly until it shimmers. Pour half over the chili flakes—they should bubble aggressively. Pour the remaining oil in once the bubbling slows.
Cool and store
Let the mixture sit until fully cool. Transfer to a clean glass jar.
Other turns to take.
Crunchy style
Keep the fried shallots and garlic in the final oil instead of straining them out.
Citrus-forward
Add a strip of dried orange peel to the infusion step for a bright, floral note.
When it doesn't go to plan.
If the oil smokes, it is too hot; let it cool for a minute before pouring over the flakes.
Store in a cool, dark place to maintain the bright red color.
Use a metal spoon to test the oil temperature; if the spoon fizzes when dipped in, the oil is ready.
The ones that keep coming up.
How long does it stay fresh?
Stored in an airtight jar in a cool pantry, it will hold its flavor for up to three months.
Can I use different peppers?
Yes, but different flakes have different grind sizes. Adjust your pour temperature accordingly; finer flakes burn faster.
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