Making Chili Oil
Chili oil is a infusion of hot oil over dried aromatics and chiles, balancing heat with deep, toasted complexity. You achieve the correct profile by controlling the oil temperature to toast—not burn—the spices before pouring it over the chili flakes, ensuring the oil takes on the color and scent without turning bitter.
Temperature control is your only constraint.
Use a heavy-bottomed pan to prevent hot spots and keep a thermometer handy; if the oil smokes, it has gone too far and will taste acrid.
- heavy-bottomed saucepan
- thermometer
- heat-proof glass jar
- fine mesh strainer
What goes in.
- 1 cupneutral oil, such as grapeseed or canola
- 1/2 cupcoarse crushed red chili flakes
- 2star anise pods
- 1cinnamon stick
- 1 tspSichuan peppercorns
- 2garlic cloves, smashed
Thermal extraction
The oil must be hot enough to sizzle the chiles, but not so hot that it incinerates them. Pouring the oil in two stages—once to bloom the spices and once to draw color from the flakes—prevents scorching.
The method.
Combine oil and aromatics
Place the neutral oil, star anise, cinnamon, and garlic into a cold saucepan. Turn the heat to medium-low.
Infuse the base
Heat the oil slowly until it reaches 225°F (107°C). Maintain this temperature for 10 minutes. The garlic should turn light gold.
Prepare the chiles
While the oil infuses, place the chili flakes and Sichuan peppercorns in a heat-proof jar.
The first pour
Carefully pour half of the hot oil (strain out the solids first) over the flakes. It should bubble vigorously.
The finish
Heat the remaining oil to 275°F (135°C) and pour the rest into the jar. Let it cool completely before sealing.
When it doesn't go to plan.
Discard the cinnamon, star anise, and garlic after the infusion to prevent the oil from developing a stale, vegetal taste over time.
Store in a cool, dark place; the flavor intensifies after 24 hours.
Always use a dry spoon when removing oil from the jar to prevent moisture-induced spoilage.
The ones that keep coming up.
Why did my chili oil turn black?
The oil was likely heated past 300°F or the chili flakes were too fine and burned on contact. Keep the temperature steady at 275°F or lower.
Can I add fresh herbs?
Fresh herbs contain water, which introduces the risk of botulism in long-term oil infusions. Stick to dried aromatics for safety.
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