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

FAQs

What is the best oil to make chili oil? ›

The best oil for making 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.

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.

This easy chili oil is made by pouring some hot oil over a mixture of chili flakes, chili powder, and sesame seeds, with a little Chinese black vinegar for an extra touch of flavor. But there are chili oil that's extra aromatic, like our homemade Chinese chili oil, which infused spices and aromatics into the oil.

Types of chilli flakes

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.

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.

Use All-Purpose Flour or Cornstarch

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews.

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.

When you use fresh chilies to make hot chili oil at home, you will likely need to add more when compared to dry chilies. This is because dried chilies have a more intense flavor and, subsequently, more intense heat or spice.

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.

Chili crisp is a condiment consisting of oil infused with peppers and other flavorful, often crispy, crunchy ingredients. It is also sometimes called “chili crunch,” “chili oil” and “chili sauce,” with crunches and crisps tending to have a higher ratio of crispy bits to oil (though not always).

Why is chilli oil so tasty? ›

Oil has a unique quality in that it may not have a smell to start with but it takes on the aroma of whatever it's infused with, just as it does with flavor. Considering how long chili is infused with it, you'll be able to smell the delicious pepper flavor even before you take the first bite.

At the first mouthful, you'll immediately get hits of the wonderfully smoky peppercorn and sesame oil. Let it roll between your cheeks and teeth, and you'll taste the umami notes from the blend of shallots, mushroom powder, garlic, and spices. The aftertaste in your throat simply leaves you wanting more.

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.

Chilli oil (olio al peperoncino) is indeed a great classic of Italian cuisine, extremely popular especially in southern Italy and here in Abruzzo, where it's always on the table.

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.

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.

Chili Avocado Oil

Avocado oil is a wonderful medium for oil infusions because of its mild, buttery flavor. Heating helps to infuse the oil faster (and kills off bacteria that could potentially spoil the oil) and the high smoke point of avocado oil allows for heating without degrading the oil.