Homemade Chilli Oil

Homemade Chilli Oil is the perfect way to add some heat and extra flavour to your dishes, and it’s incredibly easy to make. This simple recipe uses readily available supermarket ingredients to create a delicious and versatile condiment that can be used in a variety of dishes, from noodles to stir-fries to dumplings. The best part is that it can be stored in your pantry for up to a year, so you can enjoy the spicy goodness anytime you want. Feel free to adjust the amount of crushed chilli depending on how thick and spicy you like your chilli oil.

Can you use another oil in the Homemade Chilli Oil rather than olive oil?

I used olive oil because I don’t mind the taste of it in my Asian dishes. If preferred, you can use neutral-flavoured oil, such as peanut, canola (rapeseed) or vegetable oil.

Can you adjust the amount of chilli (red pepper) flakes in Homemade Chilli Oil?

I use 1/2 cup (30 g) of chilli (red pepper) flakes because I like thicker chilli oil. You could start with 1/4 cup (15 g) and add more if needed at the end until you reach your desired consistency.

How long can you store Homemade Chilli Oil?

Homemade Chilli Oil can be stored in an airtight container in the pantry for up to 1 year.

Homemade Chilli Oil

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Make this easy Homemade Chilli Oil to drizzle over your Asian-inspired dishes and add a little extra heat. It keeps for up to 1 year in the pantry. 

• Total Time: 11 mins
• Yield: Makes approximately 1.5 cups 1x

Ingredients

Scale 1x2x3x

• 4 star anise
• 1 cinnamon stick
• 2 bay leaves
• 3 tbsp Sichuan peppercorns
• 8 cardamom pods (see note 1)
• 1 cup (81/2 fl oz) oil (see note 2)
• ¼–1/2 cup (15–30 g) crushed chilli (red pepper) flakes (see note 3)
• ¼ cup (25 g) chilli powder
• 2 tsp sea salt flakes

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Instructions

1. Heat a medium pan over low heat. Add the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods. Toast for 1 minute, stirring continually.
2. Add the oil, and simmer on low heat for 5 minutes so the spices gently infuse the oil with their flavour.
3. Set the oil aside to cool for 5 minutes.
4. Place the chilli flakes, chilli powder and salt into a clean heatproof jar.
5. Strain the oil into the jar directly over the chilli and salt mixture. Use a spoon to stir.
6. Add 1 star anise, a cinnamon stick and a bay leaf back into the jar.
7. Keep sealed in the pantry for up to 1 year.

Notes

Note 1 – Use the palm of your hand to gently flatten/crack the cardamom pods to stop them from sputtering during cooking.

 

Note 2 – I used olive oil because I don’t mind the taste of it in my Asian dishes. If preferred, you can use neutral-flavoured oil, such as peanut, canola (rapeseed) or vegetable oil.

 

Note 3 – I use 1/2 cup (30 g) of chilli flakes because I like thicker chilli oil. You could start with 1/4 cup (15 g) and add more if needed at the end until you reach your desired consistency.

MAKE AHEAD

Store in an airtight container in the pantry for up to 1 year.

LEFTOVERS

Store in an airtight container in the pantry for up to 1 year.

 

Source – This recipe is inspired by Marion Grasby’s Chilli Oil recipe, which you can view here.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 6 mins
• Category: condiment
• Method: pan, combine