This simple chilli oil recipe requires just two ingredients and is ready in 10 minutes. A versatile condiment to have in the pantry and an essential for any foodie!
This chilli oil is perfect on curry, avocado toast, pasta, soup – any savory meal that could use a little extra kick!
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Why You’ll Love This Recipe
- Simple and Quick: Ready in just 10 minutes with only two ingredients, making it an easy addition to your kitchen repertoire.
- Versatile Condiment: Perfect for drizzling over pasta, pizza, stir-fries, or using as a dipping sauce—this chilli oil adds a flavorful kick to almost any dish.
- Customizable: Adjust the spice level to your liking by choosing the type of chilli flakes or adding more or less to suit your taste. You can also add other spices like star anise, Szechuan pepper, garlic, ginger… whatever you’d like.
Ingredients
This chilli oil is made with just two simple ingredients, making it an easy and versatile condiment to have on hand. Here’s what you’ll need:
Shopping List
- Vegetable oil (canola, sunflower, or any neutral oil)
- Chilli flakes
- Salt (optional)
Specific quantities can be found in the recipe card at the bottom of the post.
How to Make This Recipe
Step One: Add the chilli flakes (and a pinch of salt, if using) to a heatproof medium-sized bowl.
Step Two: Heat the vegetable oil in a small saucepan over medium heat until it reaches 225-250°F (110-120°C). If you don’t have a thermometer, use a wooden chopstick to test the oil—slight bubbling indicates it’s ready.
Step Three: Carefully pour the hot oil over the chilli flakes. The mixture will bubble up, so take care during this step. Allow the oil to cool before transferring it to a glass jar.
For detailed measurements and instructions, check out the recipe card at the bottom of the post.
Substitutions and Variations
- Oil: While vegetable oil is recommended for its neutral flavor, you can experiment with other oils like olive oil for a different taste.
- Chilli Flakes: Use different types of chilli flakes to adjust the heat level or add depth of flavor. For a milder option, try using Aleppo pepper flakes.
- Add-Ins: Enhance the flavor by adding garlic, ginger, or spices like Sichuan peppercorns to the oil while it heats. Just strain them out before storing.
Equipment
A thermometer is useful for ensuring your oil reaches the right temperature, but it’s not essential. If you don’t have one, you can get away with using a wooden chopstick to test the oil’s temperature.
Expert Tip
For an even longer shelf life, strain out the chilli flakes after the oil has cooled. This can help prevent the oil from becoming overly bitter or cloudy over time. Storing the oil in a cool, dark place, like a pantry, will also help maintain its flavor.
Storage
- Refrigeration: Store the chilli oil in a glass jar in the refrigerator for up to a month. The oil may solidify when cold, so allow it to come to room temperature before using.
- Pantry Storage: If you prefer to store the oil at room temperature, keep it in a cool, dark place. Use within 2-3 weeks for the best flavor, although it will likely keep for much longer.
FAQs
What kind of chilli flakes should I use?
You can use any chilli flakes you prefer. For a standard heat level, use regular red pepper flakes. For a more intense or unique flavor, try Sichuan pepper flakes or crushed dried Thai chillies.
Do I need a thermometer to make this?
While a thermometer helps ensure the oil reaches the right temperature, it’s not essential. You can use the wooden chopstick method to test the oil’s heat—if it produces small bubbles when dipped into the oil, it’s ready.
Can I add other flavors to the oil?
Absolutely! Adding garlic, ginger, or spices like star anise during the heating process can infuse the oil with additional flavors. Just strain them out before storing.
Serving Suggestions
- Drizzle: Add a spicy kick to pizza, pasta, or roasted vegetables by drizzling chilli oil on top.
- Dip: Use it as a dipping sauce for dumplings, bread, or fresh spring rolls.
- Stir-Fry: Incorporate a spoonful into stir-fries for added heat and flavor.
- Marinade: Mix with soy sauce and other spices to create a flavorful marinade for tofu, meat, or vegetables.
Chilli Oil
Equipment
- Thermometer not essential but helpful
Ingredients
- 1 1/2 cup vegetable oil canola, sunflower or similar neutral oil
- 1/3 cup chilli flakes
- pinch of salt optional
Instructions
- Add the chilli flakes (and salt, if using) to a heatproof medium size bowl.*
- Heat the vegetable oil in a small saucepan over medium heat until it reaches between 225-250° F (110-120°C). The time it takes to reach this temperature will depend on your stove and the size of your pot, but generally speaking it shouldn't take too long, roughly between 3-6 minutes. If you don't have a thermometer, you can test the oil by placing the tip of a wooden chopstick into the oil, and if there is some slight bubbling (it doesn't need to be a lot) then you're ready to go. If the oil is smoking, bubbling or spitting then it's too hot.
- Pour the hot oil over the chilli flakes. Be careful as it will bubble up. Allow to cool before sealing in a glass jar. Note: you can strain out the chilli flakes if desired.
Video
Notes
Nutrition
If you’re keen to try your hand at making more condiments from scratch, be sure to check out my friend’s recipe for homemade eggless mayonnaise.
Sarah says
This was a hit.
Hong Nguyen says
We will be making these again!