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Flavor-Packed Chili Oil

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My homemade chili oil is deeply aromatic, layered with garlic, star anise, cinnamon, bay leaves, and a blend of crushed dried chiles for balanced heat. Infused with warm spices and finished with tamari for savory depth, it is bold, fragrant, and perfect for drizzling over noodles, rice bowls, dumplings, roasted vegetables, eggs, and more!

A jar of chili oil with a spoonful of fiery chili flakes held above it; dried red chili peppers rest on the vibrant red surface nearby.
My homemade chili oil is packed with garlic, aromatic spices, and crushed dried chiles.
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A Note From Kristen

I love spicy food, so creating my own homemade chili oil felt inevitable! I wanted complete control over the heat level and flavor, and the store-bought versions never quite had the complexity I was looking for. This chili oil is deeply aromatic, layered with warming spices and garlic, and I’m super happy with it! I always keep a jar in the fridge now. I spoon it over noodles, rice bowls, dumplings, tofu, roasted vegetables, you name it! I hope you love it too!
~Kristen

A glass jar of chili oil with a spoon, set on a reddish surface beside dried whole chilies.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Ingredients for chili oil arranged on a countertop, including tamari sauce, oil, salt, spices, dried chilies in a mortar, and measuring cups with peppercorns and chili flakes.
  • Neutral Oil: Serves as the base that carries all the flavors from spices, chillies, and aromatics. I like to use avocado oil for this recipe, but canola oil, vegetable oil, or sunflower oil can also work well. 
  • Pink Peppercorns: Add a subtle floral and fruity note to the chili oil.  You can also swap in Sichuan peppercorns for a more traditional chili oil with a tingling, numbing heat.
  • Garlic: Release savory and rich flavors that balance the heat. 
  • Star Anise: Contributes a sweet, licorice-like aroma and taste to the oil. 
  • Cinnamon Stick: Infuses the chili oil with a gentle, sweet-spicy warmth. 
  • Bay Leaves: Provides a mild, herbal aroma that complements other spices. 
  • Assorted Dried Red Chilies: The main source of heat, color, and chili flavor, releasing their oils and spiciness into the neutral oil during infusion. See notes below in the recipe card for the types of peppers I like to use.
  • Red Pepper Flakes: Boost the heat and texture of the chili oil. 
  • Gochugaru (Korean Red Pepper Flakes): Add mild, slightly smoky heat, giving the oil a Korean-style flavor dimension.
  • Tamari: Gives a salty, umami-filled depth to the homemade condiment. Use gluten-free if necessary.
  • Salt: Enhances the natural flavors of all the ingredients. 
A jar of chili oil sits on a reddish surface beside dried chili peppers, with a spoon holding some vibrant chili oil and fiery flakes.

How to Make Chili Oil

01

WARM THE AROMATICS

Warm the oil with the peppercorns, garlic, star anise, cinnamon, and bay leaves over low heat for about 15 minutes, until fragrant and the garlic turns lightly golden.

A saucepan containing water, bay leaves, star anise, cinnamon stick, sliced ginger, cardamom pods, pink peppercorns, and a hint of chili oil for a subtle kick.

02

COMBINE CHILES

Place the crushed dried chiles, red pepper flakes, and gochugaru in a 16-ounce jar.

A glass jar containing crushed red pepper flakes sits on a reddish-brown surface, perfect for adding heat to dishes or infusing into chili oil.

03

STRAIN OIL

Carefully strain the hot oil directly over the crushed chiles in the jar.

A metal bowl containing star anise, cinnamon sticks, bay leaves, peppercorns, dried ginger slices, and red spices for chili oil, viewed from above against a reddish surface.

04

ADD SEASONINGS

Stir in the soy sauce and salt, then let the mixture cool completely.

A glass jar of chili oil with red pepper flakes, containing a spoon, viewed from above on a reddish surface.

05

USE

Enjoy!

A jar of chili oil with a spoon inside, surrounded by dried chili peppers on a reddish surface, captures the bold essence of homemade chili oil.

Serving Ideas

A spoon with chili oil, dried chili peppers, and a jar of homemade chili oil rest on a reddish surface.

Kristen’s Top Tips

  • I like to use a mix of dried ancho, guajillo, cayenne, and Thai chiles for making my own chili oil, but any mix of dried red chiles will work. Adjust for your heat preferences. 
  • I use a mortar and pestle to crush the dried chiles, but you can also pulse them in a blender, food processor, or spice/coffee grinder until they break down into small pieces. If you’re making a bigger batch, crush the chiles in stages so they stay even.
  • Keep the oil temperature at medium heat, not smoking, as overheating can create bitter flavors. Small bubbles are a good sign. Different pans heat differently, so if you’re unsure, use a thermometer to keep the heat steady.
  • The garlic should gently sizzle, not brown quickly.
  • Let it rest (preferably for 24 hours or more) before using, so the flavors have time to fully develop and meld together.  
  • Always shake the jar before use to redistribute the flavors evenly.
A jar of chili oil with a spoon inside sits on a reddish surface, surrounded by dried chili peppers. The vibrant chili oil glistens, inviting you to add a spicy kick to any dish.
A spoon with chili oil and flakes rests on a jar of rich, aromatic chili oil, with dried chili peppers scattered on a reddish-brown surface nearby.

Chili Oil Variations I Love

These are optional add-ins you can mix and match based on what you have.

  • Increase the amount of garlic for a bold, savory flavor.
  • Add strips of orange or lemon zest.
  • Include fresh or dried ginger.
  • Stir in toasted sesame seeds and sesame oil.
  • Add fresh or dried herbs like rosemary, thyme, or cilantro.
  • Add maple syrup, agave, or sugar for that hint of sweetness.
  • Use mushroom soy sauce or miso paste instead of tamari for that hit of umami.
A spoonful of chili oil held above an open jar, with vibrant chili oil glistening and dried chili peppers scattered on a reddish surface in the background.

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A jar of chili oil with a spoonful of fiery chili flakes held above it; dried red chili peppers rest on the vibrant red surface nearby.

How to Make Chili Oil

Author: Kristen Wood
147kcal
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
This chili oil is deeply aromatic and layered with flavor, made by gently infusing oil with whole spices, garlic, and a mix of dried chilies for balanced heat.
Servings 16 servings
Course Condiments
Cuisine Chinese
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

  • 1 cup neutral oil I like to use avocado oil
  • 1 teaspoon pink peppercorns see notes below
  • 6 cloves garlic smashed
  • 2 star anise
  • 1 cinnamon stick
  • 2 dried bay leaves
  • 1/4 cup assorted dried red chilies crushed, mix of mild and hot; see notes below
  • 1/4 cup red pepper flakes
  • 1 teaspoon gochugaru Korean red pepper flakes
  • 2 teaspoons tamari use gluten-free if necessary
  • 1 teaspoon salt

Method

  1. Heat the oil with peppercorns, garlic, star anise, cinnamon, and bay leaves in a pot on the stovetop over low heat, until fragrant and garlic is golden, about 15 minutes.
    A saucepan containing water, bay leaves, star anise, cinnamon stick, sliced ginger, cardamom pods, pink peppercorns, and a hint of chili oil for a subtle kick.
  2. Add the crushed dried chiles, red pepper flakes and gochugaru to a 16-ounce jar.
    A glass jar containing crushed red pepper flakes sits on a reddish-brown surface, perfect for adding heat to dishes or infusing into chili oil.
  3. Strain the hot oil over the crushed chiles in the jar.
    A metal bowl containing star anise, cinnamon sticks, bay leaves, peppercorns, dried ginger slices, and red spices for chili oil, viewed from above against a reddish surface.
  4. Stir in soy sauce and salt. Let cool before storing in the refrigerator for up to one month.
    A glass jar of chili oil with red pepper flakes, containing a spoon, viewed from above on a reddish surface.
  5. Enjoy!
    A jar of chili oil with a spoon inside, surrounded by dried chili peppers on a reddish surface, captures the bold essence of homemade chili oil.
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Notes

I like to use a mix of dried ancho, guajillo, cayenne and Thai chiles, but any mix of dried red chiles will work. Adjust for your heat preferences.
I use a mortar and pestle to crush the dried chiles, but you can also pulse in a blender, food processor, or spice/coffee grinder until the chiles break down into smaller pieces.
Pink peppercorns are my secret ingredient! I love to use them in a homemade chili oil for their unique and complex flavor. However, if you want a more traditional chili oil, swap them for Sichuan peppercorns instead.
Storage
Store the glass jar in the refrigerator for up to one month. The oil may thicken slightly in there, but it will return to normal at room temperature. For food safety, always use a clean, dry spoon when scooping to avoid introducing moisture into the jar.

Nutrition

Serving1tablespoonCalories147kcalCarbohydrates5gProtein1gFat14gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat10gSodium254mgPotassium156mgFiber3gSugar2gVitamin A2116IUVitamin C2mgCalcium21mgIron1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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