Rich Chili Oil
Rich chili oil is made by heating neutral oil with aromatics like ginger, garlic, and shallots until they turn golden, then pouring that oil over a mix of chili flakes, toasted sesame seeds, and Sichuan peppercorns. The key is controlling the temperature so the aromatics infuse the oil without burning, which would turn the oil bitter.
Watch your oil temperature carefully
If the oil smokes, it is too hot and will incinerate the chili flakes instantly. Use a thermometer or keep the heat low enough that the aromatics bubble gently, not aggressively.
- small saucepan
- heat-proof glass jar
- fine mesh strainer
- thermometer
What goes in.
- 1 cupneutral oil (grapeseed or canola)
- 1/2 cupcoarse red chili flakes
- 2 tbspSichuan peppercorns, lightly crushed
- 3 clovesgarlic, smashed
- 1 largeshallot, sliced thin
- 1 inchginger, sliced into coins
- 1 tbsptoasted sesame seeds
- 1 tspsea salt
The Bloom
The oil must be hot enough to toast the chili flakes upon contact, releasing their deep red color and aroma, but not so hot that it turns the flakes black.
The method.
Prepare the dry base
Place the chili flakes, toasted sesame seeds, salt, and crushed Sichuan peppercorns into a heat-proof glass jar. Mix to combine.
Infuse the oil
Add the oil, garlic, shallot, and ginger to a small saucepan. Heat over medium-low. Keep it around 225°F (107°C).
Extract flavor
Cook until the shallots and garlic are a deep amber brown. This takes about 10–15 minutes. Do not rush this; you want the aromatics to dry out slightly.
Strain
Remove the pan from heat. Fish out the solids with a slotted spoon and discard them—they have given all their flavor to the oil.
The pour
Let the oil sit for one minute to drop in temperature slightly. Carefully pour the hot oil over the dry chili mixture. It should bubble vigorously.
Steep
Let the oil cool completely in the jar before sealing. The color will intensify as it sits overnight.
Other turns to take.
Star Anise Version
Add two whole star anise pods to the oil while infusing for a deep, licorice-scented base.
Extra Heat
Replace half of the coarse chili flakes with fine-ground bird's eye chili powder.
When it doesn't go to plan.
Use a glass jar to prevent plastic from melting or absorbing the spice.
If the chili flakes look like they are burning (turning dark brown/black) immediately, add a tablespoon of room-temperature oil to lower the temperature.
Store in a cool, dark cupboard; the flavor deepens over the first 48 hours.
The ones that keep coming up.
Can I leave the garlic and shallots in the oil?
You can, but they will soften and shorten the shelf life of the oil. Straining them out ensures the oil stays fresh for weeks.
Why use Sichuan peppercorns?
They provide a distinct numbing quality that sets traditional chili oil apart from standard hot oils.
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