Chili Oil

A big spoonful of chilli oil from a jar.

This simple chili oil recipe requires just two ingredients and is ready in 10 minutes. A versatile condiment to have in the pantry.

Course Condiment

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings jar (~14 oz)

Calories 156kcal

Equipment

Thermometer

Ingredients

1½ cups vegetable oil Canola, sunflower, or other neutral oil; approx. 10.5 oz / 298g
⅓ cup red pepper flakes Also known as chili flakes; approx. 0.4 oz / 11g
⅛ tsp salt Optional

Instructions

Add the red pepper flakes (and salt, if using) to a medium heatproof bowl or large heat-safe glass jar. (See notes for more information)
Heat the oil in a small saucepan over medium heat until it reaches 225–250°F (110–120°C), about 3–6 minutes.
If you don’t have a thermometer, test the oil by dipping the end of a wooden chopstick into it—if small bubbles appear, it’s ready. If the oil is smoking or spitting, it’s too hot.
Carefully pour the hot oil over the red pepper flakes. It will bubble up immediately—stand back and pour slowly.
Let the mixture cool completely before sealing it in a clean, dry glass jar.
You can strain out the pepper flakes if you prefer a clear oil, but leaving them in adds flavor and visual appeal.

Video

Notes

*You can pour the hot oil directly into a jar instead of a bowl if it’s large enough to handle bubbling and made from thick, heat-resistant glass. I used a Weck jar and it worked well, but a standard glass jar may crack from the heat—so choose carefully.

This recipe makes approximately 14 oz (414 ml) of chili oil. Each serving is about 1 tablespoon (0.7 oz). Yields 20 servings total. Nutrition information is estimated per serving, based on 20 servings per batch.

Nutrition