Making Chili Oil at Home
This is a base recipe designed for control. By managing the temperature of the oil, you determine the depth of the toasted flavor versus the brightness of the chili notes.
Watch your oil temperature carefully.
If the oil is too cold, the flakes won't bloom; if it's too hot, they will turn bitter and black. Use a high-smoke-point oil like grapeseed or vegetable.
- Small stainless steel saucepan
- Heat-proof glass or ceramic jar
- Thermometer
What goes in.
- 1 cupNeutral oil
- 1/2 cupCoarse dried chili flakes
- 1 tbspSichuan peppercorns, toasted and crushed
- 2 slicesFresh ginger
- 1Star anise
- 1 tspSalt
The Bloom
Aim for an oil temperature between 225°F and 250°F (107°C-120°C). This is hot enough to release the chili oils but gentle enough to keep the flakes a deep, bright red.
The method.
Prepare the aromatics
Place the chili flakes, salt, and crushed Sichuan peppercorns into a heat-proof glass jar. Give them a quick stir to combine.
Heat the oil
Combine the oil, ginger slices, and star anise in a saucepan over medium heat. Bring it to 235°F.
Infuse
Remove the ginger and star anise. Carefully pour the hot oil over the chili flakes. It will hiss and bubble aggressively.
Cool and store
Let the mixture sit undisturbed until it reaches room temperature. The color will darken as it steeps.
Other turns to take.
Garlic-heavy
Add 2 tablespoons of finely minced fried garlic to the jar before pouring the hot oil.
Nutty
Toast 1 tablespoon of sesame seeds and add them to the chili flakes before the pour.
When it doesn't go to plan.
Use high-quality coarse flakes rather than fine powder to avoid a muddy texture.
If the oil smokes, take it off the heat immediately and wait a minute before pouring; smoking oil is burnt oil.
Store in a clean, airtight glass jar in a cool, dark cupboard.
The ones that keep coming up.
How long does it stay good?
Kept in an airtight jar, it stays usable for up to three months.
Why did my oil turn black?
The oil was likely too hot when you poured it, which scorched the chili flakes.
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