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 long will homemade chilli 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.

Can I make chilli oil with chilli powder? ›

This easy chili oil is made by pouring some hot oil over a mixture of chili flakes, chili powder, and sesame seeds, with a little Chinese black vinegar for an extra touch of flavor. But there are chili oil that's extra aromatic, like our homemade Chinese chili oil, which infused spices and aromatics into the oil.

Which chilli is used in chilli oil? ›

Types of chilli flakes

The best one to use in my opinion are Sichuan chilli flakes. These are the ones used in most commercial chilli oils. They produce a deep red colour whilst also providing heat. Sichuan chilli flakes also tend to have slightly fewer seeds in comparison to the Italian counterpart.

What is the best oil to make chili 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.

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 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.

Can you use fresh chilis in chili oil? ›

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. Different recipes will call for other chilies, so it may depend on the cuisine you are cooking or the chef whose instructions you are following.

Do I need to refrigerate 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. There are two ways to make chili oil, depending on the flavor you want.

Is crispy chili oil the same as chili oil? ›

Unlike the chili oil made simply of crushed chilies and oil I found at many Hong Kong noodle shops as a kid, chili crisp is a condiment that incorporates aromatics and sometimes other ingredients fried until crunchy, and other seasonings that can vary based on brand or recipe.

Why is chili oil so good? ›

However, in our opinion, chili oil really became famous due to the very subdued and slow-release spice it contains, as well as how it gives an instant Asian tinge to any recipe it's used in. That versatility is a big part of why chili oil is so popular.

Is hot chili sauce the same as chili oil? ›

Hot sauce can make soup unpleasantly astringent, or mask the flavor of delicate dishes in a cloying way. Chili oil, on the other hand, infuses its oil base with dry ingredients, which lend their spice and aromatics without the aid of harsh preservatives.

Do Italians use chilli oil? ›

Chilli oil (olio al peperoncino) is indeed a great classic of Italian cuisine, extremely popular especially in southern Italy and here in Abruzzo, where it's always on the table.

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 Chinese chilli oil called? ›

Chili oil has various names in China and comes in many different types depending on the region. It is called yóu pō là zǐ (油泼辣子, chili pepper splashed with oil) in Shaanxi province and là yóu (辣油, spicy oil) or hóng yóu (紅油, red oil) in Sichuan.

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.

What is Japanese chili oil made of? ›

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

How do you extract oil from chilli seeds? ›

The method comprises the following steps: 1, extracting and separating the chilli oil resin by utilizing supercritical CO2; 2, purifying the extracted chilli oil resin by means of short-path molecular distillation; and 3, increasing the water solubility of the purified chilli oil resin by utilizing an emulsification ...

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