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 other oils in the Homemade Chilli 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, or vegetable oil.

Can you adjust the amount of chilli flakes in Homemade Chilli Oil?

I use half a cup of chilli flakes because I like thicker chilli oil. Start with 1/4 cup 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 air-tight container in the pantry for up to 1 year.

Homemade Chilli Oil

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5 from 1 review

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

Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

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, and 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. Add the chilli flakes, chilli powder, and salt in a heat-proof jar.
5. Strain the oil into the jar directly over the chilli and salt mixture. Use a spoon to stir.
6. Add one star anise, cinnamon stick, and 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, or vegetable oil.

 

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

MAKE AHEAD

Store in an air-tight container in the pantry for up to 1 year.

LEFTOVERS

Store in an air-tight 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