Homemade Chilli Oil

homemade chilli oil
Delicious, homemade chilli oil that you can leave in your pantry for up to one year. The perfect condiment for noodles, stir-fry's and dumplings made with simple, supermarket ingredients.
Ingredients
  • 4 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tbsp Sichuan peppercorns
  • 8 cardamom pods (see note 1)
  • 1 cup of oil (see note 2)
  • 1/4 cup – 1/2 cup crushed chilli flakes (see note 3)
  • 1/4 cup chilli powder
  • 2 tsp sea salt flakes
Method
  1. Heat a medium sized pan on 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, simmer on low heat for 5 minutes so that the spices gently infuse the oil with their flavour.
  3. Set the oil aside to cool for 5 minutes.
  4. In a heat proof jar, add the chilli flakes, chilli powder and salt.
  5. Strain the oil into the jar directly over the chilli and salt mixture. Use a spoon to stir.
  6. Add one star anise, the cinnamon stick and one bay leaf back into the jar.
  7. Keep sealed in the pantry for up to 1 year.

Note 1 – Use the palm of your hand to gently flatten/crack the cardamom pods to stop them spluttering 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 a neutral flavoured oil such as peanut oil, canola oil or vegetable oil.

Note 3 – I use half a cup of chilli flakes because I like a thicker chilli oil. Start with 1/4 cup and add more if needed at the end until you reach your desired consistency.

This recipe is inspired by the amazing Marion Grasby’s Chilli Oil recipe which you can view here.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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