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Chili Oil

Chili Oil

Chili oil is my new favorite condiment. I love it drizzled on Asian food–especially potstickers, noodles and rice. We just finished a bottle so I decided to try making a batch of homemade chili oil instead of buying it. I found several different recipes online that sounded similar to our favorite restaurant’s version and decided to try one from Healthy Nibbles. Luckily we have a huge Asian grocery store near our house so it was easy to find the ingredients. If you don’t have a market nearby you can probably find the ingredients on Amazon. The oil was fun to make and our house smelled incredible! We all loved the flavor of this chili oil and really enjoy how spicy it is. A little goes a long way!!!

Chili Oil

How to Make Chili Oil

Place the crushed red pepper flakes, gochugaru (Korean chili flakes), Szechuan peppercorns, and salt in a large heat-proof glass jar or bowl.

Heat the vegetable oil in a saucepan over medium-high heat for about 3-4 minutes, or until hot.

Carefully pour the hot oil into the glass jar or bowl with the spices. The oil will sizzle and boil up so be careful and pour it slowly. Once it has settled down, add the minced ginger and garlic and give it a stir.

Stir the oil before serving. You can drizzle the oil on noodles, dumplings, or rice and you can also spoon the crushed pepper directly on dishes for more spice. Store in a tightly sealed jar in the refrigerator. The oil should keep for several weeks.

Chili Oil

Chili Oil

Chili Oil

Prep Time: 5 minutes
Cook Time: 5 minutes
Resting time: 20 minutes
Total Time: 30 minutes
Course: Condiment
Cuisine: Asian
Servings: 1 cup
Author: Adapted by Pam / Original by Healthy Nibbles

Ingredients

  • 3 tbsp crushed red pepper flakes
  • 3 tbsp gochugaru (Korean chili flakes)
  • 1 tsp Szechuan peppercorns (optional)
  • 1 tsp salt
  • 1 cup vegetable or neutral oil
  • 2 tbsp fresh ginger, minced
  • 3 cloves of garlic, minced

Instructions

  • Place the crushed red pepper flakes, gochugaru (Korean chili flakes), Szechuan peppercorns, and salt in a large heat-proof glass jar or bowl.
  • Heat the vegetable oil in a saucepan over medium-high heat for about 3-4 minutes, or until hot. 
  • Carefully pour the hot oil into the glass jar or bowl with the spices. The oil will sizzle and boil up so be careful and pour it slowly. Once it has settled down, add the minced ginger and garlic and give it a stir. 
  •  Allow the oil to cool to room temperature, about 20 minutes.
  • Stir the oil before serving. You can drizzle the oil on noodles, dumplings, or rice and you can also spoon the crushed pepper directly on dishes for more spice.
  • Store in a tightly sealed jar in the refrigerator. The oil should keep for several weeks.
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5 Comments

  1. Chili oil is good stuff. I usually just buy it, but your recipe certainly shows that it’s quite easy to make. And you always know everything that goes into it, that way. 🙂 Good stuff — thanks.

  2. I would definitely like to have this in my refrigerator. Going to make this recipe soon

  3. You always find ways to replicate those things we just buy from the store! Looks like a brilliant plan to me.

  4. Thanks. Now I can make at home.. I ve been buying ready made.