How To Make Chili Oil Recipes

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HOW TO MAKE CHILI OIL



How to Make Chili Oil image

Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!

Provided by Kaitlin

Categories     Condiments

Time 1h15m

Number Of Ingredients 12

1½-3 cups neutral oil ((350-700 ml))
5 star anise
1 cinnamon stick ((preferably cassia cinnamon))
2 bay leaves
3 tablespoons Sichuan peppercorns
2 black cardamom pods ((optional))
4 nuggets dried sand ginger ((optional - about 1 tablespoon))
2 teaspoons cloves ((optional))
3 cloves garlic ((optional - crushed))
1-2 shallots ((optional - halved))
¾-1 1/4 cup Sichuan chili flakes ((65-110g))
1 - 2 teaspoons salt ((to taste))

Steps:

  • Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
  • Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
  • While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
  • Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
  • Stir in the salt, and allow the chili oil to cool. Store 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.

Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 8 g, Sodium 129 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

HOW TO MAKE CHILE OIL



How to Make Chile Oil image

If you like to add flavorful heat to your food, try making your own chile oil with this easy recipe. Just a few simple ingredients are needed.

Provided by Christine Benlafquih

Categories     Condiment     Ingredient

Time 1h15m

Yield 20

Number Of Ingredients 3

1 1/4 cup olive oil (preferably extra virgin )
3 tablespoons crushed dried red chile peppers
Optional: 1/4 cup whole dried chile peppers

Steps:

  • Gather the ingredients.
  • Prepare a clean, dry glass bowl or jar and place the crushed chile peppers in it.
  • In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Be mindful that olive oil has a low smoking point and if heated up too much for too long, its flavor can change.
  • Slowly and carefully pour the oil over the crushed chile peppers, making sure that the oil completely covers them. If necessary, use a spoon to stir so that all the chile is submerged. If using the whole chiles, add them now, and stir.
  • Set the oil aside to cool for at least an hour or two.
  • Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed chile peppers. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining-if choosing to do so, as the crushed chile will settle on the bottom of the jar, and you can use it along with the oil as a condiment.
  • Once strained, store the oil in a clean, airtight glass container. If you used whole dried chile peppers, they can be returned to the oil to gradually intensify its color and flavor. If left unstrained, the infusion will continue to mature, and the heat factor will amplify.

Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 0 g, Fat 14 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 g

5-MINUTE HOMEMADE CHILI OIL RECIPE - HOW TO MAKE CHILI OIL



5-Minute Homemade Chili Oil Recipe - How to Make Chili Oil image

Learn how to make a simple chili oil at home with this quick and easy recipe. Homemade chili oil is great for drizzling over foods for extra spice and flavor, as well as for mixing into sauces and vinaigrettes, as well as for cooking many meals.

Provided by Mike Hultquist

Categories     Main Course

Time 15m

Number Of Ingredients 3

1 cup canola oil - or any neutral oil (such as peanut oil, though yes, you CAN use Olive Oil)
3 tablespoons crushed dried peppers - I used a blend of 7-Pots and scorpions
Dash of salt (if desired)

Steps:

  • Add oil, dried peppers and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
  • Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
  • After 5 minutes, remove from heat and cool. Pour it into a bottle or jar. You can strain it if you'd like.
  • Refrigerate and use within a month.

Nutrition Facts : Calories 11 kcal, Carbohydrate 1 g, Sodium 1 mg, ServingSize 1 serving

AUTHENTIC CHILI OIL



Authentic Chili Oil image

Authentic chili oil recipe using sichuan peppercorns and star anise for aromatics.

Provided by peppergeek

Categories     Condiment

Number Of Ingredients 9

1 cup Vegetable Oil
0.5 cups Chili Flakes (coarsely ground)
0.5 tsp Salt
2 pods Star Anise
1 tbsp Sichuan Peppercorns
1 tbsp Sesame Seeds (toasted)
1 stick Cinnamon
1 Bay Leaf
2 Green Onions (white ends only)

Steps:

  • Using a medium saucepan, toast the sesame seeds at medium heat for 2-3 minutes, or until they begin to turn light brown. Place in small bowl.
  • Reduce the heat to low. Using the same sauce pan, add the oil and slowly bring the temperature up to about 300F.
  • Add the star anise, cinnamon, bay leaf, sesame seeds and sichuan peppercorn. Do not add the green onions yet. Cook the aromatics for 30 minutes, keeping temperature consistently between 275-325F.
  • When 5 minutes remain, add the green onion.
  • While the aromatics cook, combine the chili flakes and salt in a heat-safe container (use ceramic if possible). Stir thoroughly.
  • Remove the infused oil from heat and allow to cool for 5-10 minutes. The temperature should be around 200F.
  • Strain the oil directly into the chili flakes. Discard aromatic ingredients. Stir thoroughly.
  • Store in the refrigerator for up to 6 months.

CHILI OIL



Chili Oil image

Provided by Giada De Laurentiis

Categories     condiment

Time 2h7m

Yield 2 cups

Number Of Ingredients 2

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Steps:

  • Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  • Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

CHINESE HOT CHILI OIL



Chinese Hot Chili Oil image

This Chinese hot chili oil makes the perfect accompaniment to dumplings, stir-fries, and many other Asian dishes if you like to add a kick to your meals.

Provided by Liv Wan

Categories     Condiment

Time 15m

Yield 8

Number Of Ingredients 3

10 to 12 small dried chilies
1/2 cup peanut oil (other oils will also work)
Optional: 1 tablespoon sesame oil

Steps:

  • Use the chili oil as desired in recipes or as a dipping sauce with dumplings and noodles.

Nutrition Facts : Calories 135 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 3 mg, Fat 15 g, ServingSize 1/2 cup (8 servings), UnsaturatedFat 12 g

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  • Add all the ingredients into a stainless steel or thick ceramic bowl bowl (basically, anything that is heat proof).
  • Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes. The temperature should reach somewhere between 325ºF to 350ºF. When you swirl the oil, it should look thin, just like the consistency of water. Turn off the heat.
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