Go Back

Chili Oil

This recipe offers a straightforward method for preparing a flavorful chili oil by gently infusing olive oil with dried crushed red pepper flakes. The process involves slow heating to extract maximum flavor, followed by cooling and bottling for storage. This versatile condiment is perfect for adding a spicy kick to various dishes.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 2 hours 7 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 603.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups olive oil
  • 4 teaspoons dried crushed red pepper flakes

Equipment

  • 1 Heavy Small Saucepan
  • 1 Kitchen Thermometer Capable of measuring oil temperature
  • 1 4-ounce Bottle Or similar airtight container for storage

Method
 

  1. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  2. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Notes

To achieve optimal flavor infusion without burning the chili flakes, maintain a consistently low heat during the cooking process. Overheating can lead to a bitter taste. While olive oil is specified, consider using a neutral oil like grapeseed or sunflower for a more versatile chili oil, as olive oil's distinct flavor can sometimes overshadow other ingredients. For an enhanced flavor profile, consider adding aromatics such as a few Sichuan peppercorns, a star anise pod, a bay leaf, or even a few slices of fresh garlic or ginger to the oil as it heats. Remove these solids before bottling. Ensure the oil is completely cool before transferring to a bottle to prevent condensation. Proper refrigeration is crucial for extending shelf life, but be aware that homemade chili oil without preservatives typically lasts about a month.