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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.
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How to Make Chili Oil

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Condiments
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 servings
Calories: 147kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Video

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

Serving: 1tablespoon | Calories: 147kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 254mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2116IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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