Chili Oil Recipe (How to Make Chili Oil) (2024)

Hi Mike and Patty,
Ralph here from South Africa.
I LOVE your site. These recipes are amazing!

I have a variation of this chili oil which I've evolved from a recipe on another site, which I'd like to share. This is not a 5 minute version, though 🙂

Unfortunately, down here we don't get shallots, so I used red onions, and some spring onion (I think in the US you'd call them green onions... which are apparently NOT exactly the same as scallions, but I'm sure scallions would work fine).
It's also really hard to find a decent variety of chilis other than bird's eye, Jalapeno, Habs and a few others, so I've tweaked the recipe according to what I have managed to get my hands on. In future I will rather get seeds and start growing my own. But for now this is what I used.

Below are the ingredients and their quantities used in my last batch (I weighed and recorded everything as I went along. Please note I'm in South Africa so we use the metric system (liters and grams) so please convert to pounds, ounces, gallons...etc:

2L sunflower cooking oil
76g Serenade chili
39g red Bird's Eye chili
252g green Jalapeno chili
150g dried chili flakes
75g white salad onions (short spring onions, white and green parts - green onions in the US)
Cloves from 4 heads of garlic (+- 300g)
3 red onions (530g)
3 Knorr Chicken stock cubes
1 Knorr beef stock cube
120g brown sugar (not the sticky kind. Same consistency as white sugar, but a light brown, almost caramel colour. That's the sugar we use at home. I'm sure ordinary white sugar would be just fine).
100g sesame seeds (optional for extra crunch and flavour - leave these until very last).

This is the 2nd time I've made this recipe, and this time around I used your recipe and video instructions to roast the chilis beforehand. This is of course optional. I was just intrigued by the idea of different flavours coming out during the roasting.

Chop up the chilis, garlic and onions to a course mixture and set aside.

In a large pot heat the oil on a medium heat. My stove settings go up to 12. I had it up to 5, so it's just below halfway on the dial. (I used a pot because a pan is not deep enough for 2 liters of oil - I'm sure a wok would work, but then cooking time may be reduced... a pot takes a bit longer, I'd think)

When the oil is hot enough, put the dried chili flakes, sugar and broken up stock cubes into the oil and fry for about 5 minutes.

Then add the onion, chili and garlic and fry, stirring often so it doesn't stick.
Fry this for another 25 minutes, so the total cooking time since you added the flakes etc is about 30 minutes.

Then I turned up the heat to 8/12 (2 third heat on the dial) for another 20 minutes (total cooking time so far is around 50 minutes). During this part you need to stir almost constantly as it is possible to burn the mixture. The reason I cranked up the heat on the stove is that it almost crisps the chili mix, which I really love. If you don't care, don't mind, or don't have a full hour, you can take it off the stove at this point. But seriously... leave it on 🙂

And then for the last 10 minutes, add the sesame seeds. The reason I added the sesame seeds so late is because I'm scared of burning them and don't want to ruin the entire batch by putting them in too early and risk burning them. If anyone knows f they can survive longer in hot oil without spoiling or burning, let me know.
But I put in for the last 10 minutes.

That's it. Remove from the stove and let it cool.
I first used a ladle to get the chunky mixture into the jars, filling each one about halfway. Then I shared out the oil to fill each jar.
Seal and put in the fridge.

The only thing that worries me is some of the comments in this post about using within a month or it'll go off. I hope that by keeping it in the fridge, it'll last a bit longer. From the last batch I made, I gave so many away, my remaining jars got used up before a month was up.

Anyway, check it out, play around and have fun.
Thanks for reading this, and thank you for this amazing page!!

REPLY: Ralph, thank you for sharing this. Sounds great! -- Mike from Chili Pepper Madness.

Chili Oil Recipe (How to Make Chili Oil) (2024)


How do you balance chilli oil? ›

Add sweetness: Sweetness can help to balance the heat in the hot sauce. Try adding a small amount of sugar, honey, or fruit juice to the sauce. Add cream or dairy: The fats in cream or dairy products can help to neutralize the capsaicin in chili peppers that cause the heat.

What oil is best for chilli oil? ›

The best oil for making chili oil

Since you're cooking the oil at high temperature, you can use oils such as corn oil, canola oil, teaseed oil, or peanut oil. These oils are also known as neutral oils, which means they don't impart strong flavors.

How long does homemade chili oil last? ›

How Long Does Chili Oil Last? Homemade chili oil can last for 2-3 months when stored in an airtight container in a cool dark place at room temperature, and even longer in the refrigerator, though shelf life can vary depending on ingredients used.

What temperature should the oil be for chili oil? ›

Over medium low heat, bring the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor), or until the aromatics are a deep golden brown. Monitor the temperature of oil so it stays in this temperature range.

What is the chemical in chili oil? ›

The pungency of chili oil is proportional to the content of capsaicinoids. Capsaicinoids are alkaloids containing phenolic hydroxyl groups, which are the key chemical substances causing the spicy and pungent taste of chili. The main components of capsaicinoids are capsaicin and dihydrocapsaicin (Fig.

How do you thicken chili oil? ›

Use All-Purpose Flour or Cornstarch

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews.

What can too much chili oil cause? ›

Although usually enjoyable in our food, too much hot pepper can result in nausea, vomiting, abdominal pain, diarrhea and a burning sensation when ingested. During meal preparation, if capsaicin-containing oils get on the skin, it can lead to pain and redness with irritation.

What should chili oil taste like? ›

Not too spicy to where you can't taste any of the other condiments and not too mild to where you can't taste it at all. Most commonly available versions of chili oil will have a subdued spice level. Of course you'll find some crazy ones with extra hot peppers in them but for the most part, it's easy to eat.

Can you put chili powder in chili oil? ›

Chili pepper powder - Essentially, Chinese chili pepper powder is added to give the chili oil extra red color. If you prefer, you can use Korean fine chili powder (gochugaru) as substitute.

Does chili oil need to be refrigerated? ›

A: No. It does not need to be refrigerated. Nowhere on the label does it say it needs refrigeration. I always have a jar on my kitchen counter.

What tastes good with chili oil? ›

10 Delicious Ways to Use Chilli Oil
  • Dumplings. When it comes to dumplings, most of the flavour is nestled inside the wrapper, whether it's filled with meat, veg or a combination of both. ...
  • Fried eggs. What's better than an outrageously crispy egg with a sunny, jammy yolk? ...
  • Noodles. ...
  • Rice. ...
  • Smashed cucumbers. ...
  • Tofu. ...
  • Pizza. ...
  • Salad.

What are the white specks in chili oil? ›

Well, the sediment is from the onions, ginger, cloves and other ingredients you added to make this incredible chili oil with sediment. Chili oil is not that stuff you see on the shelves of your supermarket in the international aisle. It's doesn't run clear like that. It's got stuff in it.

Why did my chilli oil go Mouldy? ›

Fresh chillies have enough water content that they will go mouldy even when put in oil. The easiest thing to do is dry them first.

Is homemade chili oil healthy? ›

Is chilli oil healthy? Chilli oil can be healthy in moderation as it contains capsaicin, which may boost metabolism and have some health benefits. However, it's high in calories and should be consumed sparingly.

What is Chinese chilli oil made of? ›

Made from vegetable oil infused with various peppers and hot oils, chili oil works brilliantly as a source of spice in cooked dishes as well as a dipping condiment amongst your table spread. The origins of Chinese chili oil date back to the Ming Dynasty, when chili was first brought over from Latin America.

What is Japanese chili oil made of? ›

Heated sesame oil with added chili peppers to infuse it with the flavor and aroma.

Why is chili oil so good? ›

At the first mouthful, you'll immediately get hits of the wonderfully smoky peppercorn and sesame oil. Let it roll between your cheeks and teeth, and you'll taste the umami notes from the blend of shallots, mushroom powder, garlic, and spices. The aftertaste in your throat simply leaves you wanting more.

What is the purpose of chili oil? ›

Chili oil adds a hint of spice without it being too fiery. Use it as a condiment to dip in, drizzle it over your salads, pair it with some red meats, infuse it into your pasta dishes, or best of all, pair it with veggies to make eating them that much more exciting.


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