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 simple chilli oil recipe requires just two ingredients and is ready in 10 minutes. A versatile condiment to have in the pantry.
Servings 20 serves
- Thermometer not essential but helpful
- 1 1/2 cup vegetable oil canola, sunflower or similar neutral oil
- 1/3 cup chilli flakes
- pinch of salt optional
- 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.
*You can pour the oil directly into a jar instead of a bowl *IF* it is large enough to accomodate the bubbling up and is made from thick heat resistant glass. I used a Weck jar and it was fine. But a regular jar would likely crack from the heat, so please choose carefully.
Calories: 107kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 65mg | Potassium: 77mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1169IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 1mg