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Chili Oil Recipe

Chili Oil is a condiment made by infusing oil with chili peppers and other flavorings. Chili Oil is one of the most popular recipes that is trending now and is popular in Chinese, Thai and Vietnamese cuisines.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings10
AuthorSharmilee J

Ingredients

  • 1/2 cup oil
  • 1 small bay leaf
  • 1/2 teaspoon schezwan pepper
  • 1 one inch cinnamon
  • 1 and 1/2 tablespoon chili flakes
  • 1 tablespoon chili powder
  • 2 tablespoon garlic finely chopped
  • 1 teaspoon brown sugar
  • 2 tablespoon sesame seeds
  • 1 teaspoon salt

Instructions

  • Heat 1/2 cup oil in medium flame. You can use any flavorless oil.
  • Add 1 small bayleaf, 1 star anise, 1/2 teaspoon schezwan pepper, 1 one inch cinnamon. Give a quick mix. You can even add 4 small onion or shallots if you prefer. If you are adding garlic to the oil then add it as a clove around 4 cloves of garlic - do not chop or mince it.
  • Simmer for 10 minutes. Do not let the spices burn, it you feel it gets darkened then switch off then on it. Remove the pan periodically to avoid burning of spices. The flame should be in lowest flame as possible. As you can see only small bubbles should be coming. To be more accurate the oil temperature should be between 110 deg C - 120 deg C not more than that.
  • Switch off.
  • Now to a mixing bowl add 1 and 1/2 tablespoon chili flakes, 1 tablespoon chili powder, 2 tablespoon garlic finely chopped, 1 teaspoon brown sugar, 2 tablespoon sesame seeds, 1 teaspoon salt.
  • Mix this well first.
  • Now strain and add the infused oil. Make sure oil is not smoking hot, the resting time while mixing the ingredients is just enough.
  • It should slowly bubble up like this only then it will not burn the spices.
  • Mix it well. Homemade chili oil is ready.

Video

Notes

  • Use any neutral flavored oil.
  • The 4 basic essential aromatic spices you need are bay leaf, cinnamon, schezwan pepper and star anise. Optional aromatics include ginger, black cardamom, cloves etc.
  • Make sure the oil temperature should be low else it will burn the spices. If its sizzling then switch off cool down for a while then again switch on this way the spices won't get burnt.
  • After the oil is heated let it cool down for sometimes at least for the time while you mix in all other ingredients in a bowl. May be give it a resting time of at least 5 minutes before straining and pouring into the spice mixture.
  • You can use small onion and spring onion too if you like the flavor.
  • Adding brown sugar is option but I recommend adding it as it gives a nice twist.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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