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)

FAQs

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 is homemade chili oil? ›

When it's ready, chili oil can be stored at room temperature in a sealed jar for several weeks, or up to six months in the refrigerator.

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.

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.

Why is my chili oil bitter? ›

Oil that's too hot cause burn the sediments and create a bitter chili oil. Turn off the heat of the pan and then immediately pour in the oil in the chili mix. Enjoy the sizzle and then mix everything well. Taste the sediments and feel free to season with more salt and sugarto taste, if needed.

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.

Why does my chili oil solidify? ›

While cool temperatures may cause the oil to solidify or turn cloudy, this does not affect its quality. Simply allow the oil to sit at room temperature, and it will return to its original state.

Can I use mustard oil to make chilli oil? ›

South Indian inspired chilli oil – use mustard oil along with plenty of coriander seeds and black pepper. Add curry leaves, desiccated coconut and some dried split urad (split black gram) to the chilli flakes. Watch it sizzle and the aroma fill your kitchen as the oil pours over those spices.

How long can you use chilli oil for? ›

Allow the chili oil to cool before storing in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.

Is olive oil good for chilli oil? ›

For a good chilli pepper oil you need a quality and good intensity extra virgin olive oil, possibly fruity, which lends itself well to pairing with chilli.

Do I need to refrigerate homemade chili oil? ›

However, if you have made your own chili oil or if you have purchased a jar of chili oil that has been opened, it is recommended to store it in the refrigerator to extend its shelf life. To store chili oil, transfer it to a clean, airtight container and place it in the refrigerator.

How long does chili oil with garlic last? ›

Garlic chili oil made with our method, stored properly in a sterilized jar, and kept clean (not contaminated with dirty utensils) can last up to 5 to 6 months. Does garlic chili oil need to be refrigerated? No, garlic chili oil does not need to be refrigerated and can be kept outside, in a cool dry place.

How do you make chili oil last longer? ›

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 is Chinese chilli oil made of? ›

Traditional Sichuan chili oil is made with unrefined rapeseed oil. Canola is a low-erucic-acid cultivar of rapeseed but can't be found in unrefined form in the US. The aroma of heated virgin rapeseed oil is what gives the fragrant aroma to Sichuan food.

What is Japanese chili oil made of? ›

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

Why is chilli oil so tasty? ›

Oil has a unique quality in that it may not have a smell to start with but it takes on the aroma of whatever it's infused with, just as it does with flavor. Considering how long chili is infused with it, you'll be able to smell the delicious pepper flavor even before you take the first bite.

Can you use fresh chilis for chili oil? ›

Can you make chili oil using fresh chilies? The short answer is – yes! You can make hot chili oil using fresh or dried chilies, so it's totally up to you what option you choose.

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