Chili Oil Recipe (How to Make Chili Oil) (2024)

FAQs

What is the best oil to make 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.

How Long Does Chili 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.

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.

Chili pepper powder - Essentially, Chinese chili pepper powder is added to give the chili oil extra red color. If you prefer, you can use Korean fine chili powder (gochugaru) as substitute.

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.

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.

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.

To ensure the best quality and flavor, it is generally recommended to use chili oil within six months of opening the container. Personally, we've kept chili oils for longer than a year. Some of them do become more spicy while others tend to lose some of its flavor.

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.

Do Italians use chilli oil? ›

In Italy and in many recipes, whole and/or crushed hot peppers are simply combined with extra-virgin olive oil and then left to sit together for a few weeks until the oil has become thoroughly infused with the heat of the peppers.

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.

Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar.

Season The Oil

Let cool for a few minutes, then add sesame seeds, sugar and salt to taste. The salt and sugar give a balance of flavor to the chili oil, while the sesame seeds provide an aromatic nuttiness to the oil! Let cool completely and store in an airtight container.

Ingredients for Italian Chili Oil

While it is important to use a flavorful olive oil, the most prominent flavor in this condiment is the heat. So, the delicate flavor of a very high-end, extra-virgin olive oil will likely become masked.

Ingredients. This recipe calls for a specific type of oil called Caizi You (roasted rapeseed oil). This oil is often used in Sichuan cooking and has a very distinct toasty/nutty aroma and flavor. It also adds to the deep red color often associated with Sichuanese chili oils.

Chilli oil? With extra virgin olive oil! We know that there is no need to remember it … but we do it anyway! For a good chilli pepper oil you need a quality and good intensity extra virgin olive oil, possibly fruity, which lends itself well to pairing with chilli.

Any oil that is flavorless is good unless you are looking for that flavor to be a component of the finished product. I prefer peanut oil because of its high smoke point but, coconut, grape seed or avocado oils are all great too. I also make a sesame chili oil for gyozas that is very simple.