Chili Oil Fundamentals
This is a pantry staple that relies on precision rather than complexity. When done right, the oil takes on a deep, rust-colored hue and a complex heat that lingers.
Watch the oil temperature closely.
Use a neutral oil with a high smoke point, like grapeseed or vegetable, to keep the focus on the spice profile. Keep your ventilation fan running.
- Heavy-bottomed small saucepan
- Heat-proof glass or stainless steel jar
- Thermometer
- Fine-mesh strainer (optional)
What goes in.
- 1 cupneutral oil
- 1/3 cupcoarse red chili flakes
- 2star anise pods
- 1 stickcinnamon
- 1 tbspSichuan peppercorns
- 2garlic cloves, smashed
Temperature Control
Aim for 225°F to 250°F (107°C to 120°C). At this range, the aromatics sweat their oils into the main oil without burning the delicate skins of the chili flakes.
The method.
Prepare the heat-proof jar
Place the chili flakes, star anise, cinnamon, and Sichuan peppercorns directly into the glass jar. Do not heat them in the pan.
Infuse the oil
Heat the oil and smashed garlic in the saucepan over medium-low heat until the garlic turns light golden brown. Remove the garlic.
The pour
Carefully pour the hot oil over the ingredients in the jar. It will bubble aggressively; this is normal.
Steep
Let the mixture sit until completely cool. The oil will darken as it rests.
Other turns to take.
Nutty Crunch
Add two tablespoons of toasted sesame seeds to the jar before pouring the oil.
Umami Heavy
Add a teaspoon of fermented black beans to the jar for a deeper, saltier profile.
When it doesn't go to plan.
If you don't have a thermometer, drop a single chili flake into the oil; it should sizzle immediately but not turn dark brown within seconds.
Store in a sealed jar at room temperature. It keeps for several weeks.
Do not filter out the solids if you want a thicker, textured condiment.
The ones that keep coming up.
Why did my chili oil turn black?
The oil was likely too hot when it hit the flakes, or you left the aromatics in the pan while heating rather than pouring the oil over them.
Can I use olive oil?
Avoid it. The strong flavor of olive oil competes with the aromatics and will smoke before you reach the ideal infusion temperature.
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