Learn how to make a simple chili oil at home with this quick and easy recipe. Homemade chili oil is great for drizzling over foods for extra spice and flavor, for mixing into sauces and vinaigrettes, as well as for cooking many meals.
Homemade Chili Oil Recipe
I use chili oils for all sorts of recipes. They're pretty standard in certain parts of the world. They figure prominently in Chinese and Japanese cooking, and in many parts of Asia, although the Italians enjoy their own version as well.
There are many great brands on the market, but I find it best to make my own when I need a small batch, or even to give as a gift, and to really customize what I'm looking for.
Making chili oil from scratch is incredibly easy, and it's also fun to make your own variations with flavors you'll never find anywhere else.
What is Chili Oil?
Chili oil is made from vegetable oil that has been infused with chili peppers of choice. You can use any type of chili pepper, from mild to superhot peppers. Other ingredients are sometimes included.
You can use most types of vegetable oil, though a neutral oil is ideal for highlighting the chili pepper flavor.
Let's discuss how to make chili oil, shall we?
Homemade Chili Oil Ingredients
You only need two ingredients to make chili oil:
- Oil.
- Chili Flakes or Crushed Dried Chilies. You can also make it with fresh chilies.
I like to include a pinch of salt with mine, as well as a small amount of other preferred dried seasonings. More on that below.
Best Oil for Making Chili Oil
Any neutral oil is best for making homemade chili oil. Peanut oil, canola oil, corn oil, avocado oil, or a simple vegetable oil make the best chili oil with real chili flavor. I do not recommend oils with stronger flavors, such as olive oil, sesame oil, or coconut oil, as they can affect the flavor of your final oil.
They can be used, however, depending on your final flavor preferences and preferred application.
How to Make Chili Oil - the Recipe Method
First, gather up the following ingredients:
- 1 cup canola oil – or any neutral oil such as peanut oil
- 3 tablespoons crushed dried peppers
- Dash of salt if desired
Prepare Your Chili Flakes & Spices. Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
Heat the Oil. Heat the oil over medium high heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
Mix the Hot Oil & Chili Flakes + Spices. Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
Transfer to a glass container. Use immediately or store.
BOOM! Done! Super easy, isn't it? Soon you'll be making chili oils of your own and drizzling it over anything and everything.
Recipe Tips & Notes
Oil Temperature. Heat your oil to 180 degrees F minimum, or to 350 degrees F maximum for a darker oil. Do not let your oil smoke or get any hotter, or it can burn your chili flakes and spices, resulting in a bitter flavor.
If you do not have a temperature gauge, you can test it by adding a tiny pinch of chili flakes to the hot oil. It is ready when the flakes sizzle.
I recommend the Thermoworks Thermapen ONE thermometer (affiliate link, my friends!). It works GREAT for meats and making oils.
You can strain your oil through a thin sieve or cheese cloth to remove the peppers/sediment, depending on how finely you chop/crush the peppers.
You can also include whole dried chili peppers into the oil, which can be decorative.
Storage Information
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.
What Other Ingredients Can Be Used to Make Chili Oil?
Other ingredients might include granulated garlic, white pepper, salt or msg, cayenne pepper, paprika or other chili powders, cinnamon, shallots, peppercorns, Sichuan peppercorns (for a Sichuan style or Chinese chili oil), ginger, soy sauce, sesame seed, bay leaves, star anise, crushed red pepper flakes, and so much more.
You can essentially infuse your oil with any number of ingredients and creative combinations. Feel free to dream up your own personal creation.
Different Types of Chili Oil
You can make many different types of chili oil, depending on the ingredients used to infuse the oil. Possibilities include:
- Chinese Chili Oil. Use Chinese chili peppers or Sichuan chili flakes, along with Sichuan peppercorns, star anise, cinnamon stick, and Chinese vinegar or black vinegar.
- Japanese Chili Oil. Use gochugaru and shichimi togarashi to make Rayu (Japanese Chili Oil).
- Calabrian Chili. Use Calabrian chili peppers to infuse the oil.
- Garlic Chili. Use garlic and spicy chili flakes.
- Nashville Hot Sauce. Nashville hot sauce is essentially a hot oil infused with cayenne and other spices.
There are many, many possibilities to explore your creativity.
Chili Oil with Crispy Bits
You can also use fresh ingredients, such as minced garlic, ginger root, minced shallot, and minced hot chili peppers to make chili oil with crispy bits, which is very popular today.
See my Chili Crisp Recipe (Hot Chili Oil with Crispy Bits) to learn how to make it.
Serving Suggestions for Chili Oil
You can serve the resulting oil as a condiment or stir it into a variety of dishes, like stir fries, chili oil noodles, dressings, drizzles, gyoza sauce, and more. I personally love it for spicing up ramen noodles or drizzling over fried eggs.
You can keep the chili flakes and spices in the oil and serve it that way, or strain and serve only the oil.
The dried peppers that eventually sink to the bottom of the oil are called the “sludge,” and can be served on their own in a variety of applications.
Try Some of my Other Infusion Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
5-Minute Homemade Chili Oil Recipe (How to Make Chili Oil)
Ingredients
- 1 cup canola oil (or any neutral oil such as peanut oil)
- 3 tablespoons chili flakes or crushed dried chili peppers
- Dash of salt if desired
Optional Extras
- 1 tablespoon granulated garlic
- 1 teaspoon white pepper
- See Recipe Notes
Instructions
- Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
- Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature. (**)
- Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
- Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.
Notes
Nutrition Information
NOTE: This post was updated on 2/22/23 to include new photos and information. It was originally published on 12/15/15.
Klumsy K says
Solid lowdown. Thanks a bunch.
Mike Hultquist says
Thanks, Klumsy!!
Radhika says
Mike, I love your love for peppers! I am going to try hot sauce once red peppers are in season in india.
will you help me please please please with one more thing? I need to know what equipment you take pictures? your pictures are so bright! also how do you edit them?
I want to make Indian food blog, I asked many bloggers but all in vain. please do help if possible.
Mike Hultquist says
Radhika, we have a couple of Canon cameras, and I use Photoshop for editing. Good luck!!!
Miranda says
I really liked the 2015 recipe. Any chance you could post it here as well. Was it 3-5 min on heat and then take it off and put it in glass container?
Mike Hultquist says
Miranda, it's the same recipe. You really just heat the oil then pour it over chili flakes, then transfer to a container. Or really you can just add the chili flakes or fresh hot chilies to the pot of hot oil, or even just simmer them a while to infuse.
Peg says
My silly hubby who never cooks thinks he can just add cold oil to the chilli flakes. I said it not going to infuse . he is a numnut!
Mike Hultquist says
Haha, you're right, Peg. This is the best way to do it. =) Cheers!
gene says
funny. I haven't heard that name used in a while 🙂
Mike, I am enjoying your spice mixes and your creativity. Life is too short to be eating boring/plain food. Keep up the good work.
Mike Hultquist says
Thanks so much, Gene. I appreciate it.
Larry Matthews says
I recently ordered over 2#'s of African Bird's Eye pepper in both a dried power and a dried pod form. I combine the seed pod chili pepper with olive oil, after crushing with mortar and pestle the following...cinnamon stick, peppercorns, fennel seed, star of anise, coriander seed, and bayleaf. I use the recipe from Chillichump on YouTube. I have tried various oils thus far. I mix small batches that produce about 200 ml after mixing in 250 ml of oil. The ABE pepper is very hot but has a tremendous flavor. Normally about 10-20 seed pods is enough heat for me. I love it on toasted breads or naan. My sister recently drizzled some of the chili oil on popcorn and loved it. To infuse the oils and the spices, I used a mason jar and place it into a sous vide heater at about 180 degrees F. It makes the process very easy and I can experiment with 2 or 3 different jars each time I use it.
Mike Hultquist says
Sounds very much like my Chili Crisp Recipe here: https://www.chilipeppermadness.com/recipes/chili-crisp/
Duke says
I make a fair amount of fermented chile sauce, much of it with smoked peppers. I was just dumping the brine and the mash left over from straining the fermented peppers. One day I saved both and now use both the left over brines and the chile " paste" for lack of a better term.
Reading your chile oil recipe I am inspired to use some of my fermented smoked paste to make a chile oil.
Thanks Mike.
Mike Hultquist says
Sounds great! Enjoy, Duke! Thanks!
Paul says
That fried egg looks tempting…
Mike Hultquist says
Haha, do it!
Nadine says
Hi! Can I use fresh Chillis for this recipe? I have loads leftover
Mike Hultquist says
Absolutely, Nadine. Check out my Chili Crisp Recipe: https://www.chilipeppermadness.com/recipes/chili-crisp/
oscar martinez gutierrez says
RIQUISIMAS RECETAS FELICIDADES
Mike Hultquist says
Gracias!
Jay Verge says
i tried the chilli sauce in a Chinese restaurant and love it
Robert Brenneck says
Are the chili pepper seeds removed before, after or at any time for this recipe?
Thank you,
BB
Mike Hultquist says
It's your choice, Robert. They are edible, though some people don't like them floating around. I usually leave them in.
Cecilia says
I used peanut oil and granulated garlic. It’s spicy and delicious. Thank you.
Mike Hultquist says
Great! Thanks, Cecilia! Glad you like it!
Juan says
I made thc infused chili oil. super yummy.
Mike Hultquist says
Sounds wonderful!
guy Creighton says
possibly a stupid question but.... Once the oil is infused with the chilli etc.... surely it will keep for months/years, there after?.. wasn't aware that oil "went off" after just a couple months?....
Mike Hultquist says
Guy, oil can eventually spoil with the bits within. If you strained everything out, it would keep longer. Just keep an eye on it.
Arnie Carr says
around our house it does not last long, i make 2 litres of it at a time!
Mike Hultquist says
Right? It's so good!
Hazel says
Thank you for the recipes! I will be making them. So appreciative!
Mike Hultquist says
Thanks, Hazel!
Brian says
I use grapeseed oil. Very neutral flavor, high smoke point for stir fry
Mike Hultquist says
Perfect for this, Brian! I love it.
Kitchenhutt Spices says
yummmy !!
Thanks for sharing it with us !!
Rubye says
Can this be made with olive oil? Made it and I just love it. Put it on everything.
Mike Hultquist says
Thanks, Rubye. Yes, you can make it with olive oil, though olive oil has a lower smoking point, so watch the heat. Also, olive oil has a stronger flavor, so it will affect the final flavor of your chili oil. Still works, though.
Damien C. says
Made another batch of this today. Always a winner. Added extra chili flakes to go the extra mile. Just right. Family loved it.
Mike Hultquist says
Awesome to hear, Damien!
Craig Petraszewsky says
Mike, how can I preserve the chili oil so it will last much longer, unrefrigerated?
Mike Hultquist says
Craig, if you strain the oil, you can keep it out of the fridge for a couple weeks. It is best to refrigerate for longer keeping.
diedre reeves says
Great recipe! Thanks?
Mike Hultquist says
Glad to help!
Ty says
I believe this can be stored in the fridge for at least 24 months. No need to throw away after a month! 🙂
nice easy recipe just what I needed. Will add garlic as well
Cherryl says
Can chili oil be made in large batches kept in the freezer?
Mike H. says
Cherryl, yes, you can freeze the chili oil in freezer containers.
Rosalie says
Great! I have so many peppers this year from my balcony garden. I have been drying lots, pickling lots, freezing some and eating lots. I still have lots of peppers to go and your chili oil recipe worked out great! I used ghost peppers and chocolate habaneros (which I have so many of) and it turned out great. Thank you.
Mike Hultquist says
Thanks, Rosalie!
Christine says
I made this with what I had on hand, added garlic and did not strain. Great heat but not too spicy for me!
Mike Hultquist says
Glad you enjoyed it, Christine!
Me says
Be careful with fresh garlic tho. It might lead to botulism. You can look it up on the internet and it's a very ugly bacteria.
Random Pinenut Joy says
I use Korean chilli flakes, thinly sliced garlic and ginger. Then put on the heat for about 1 hour at about 160⁰C. Let cool then strain. Makes a beautiful, tasty garnish oil. Even better for a stir fry or to add to a south east Asian curry
Mike Hultquist says
Glad you enjoyed it.
Alexandria kling says
Thankyou again for my new go to for the Air fryer spray!!Yum Yum!!!..A
Mike Hultquist says
Wow, awesome!!
Noemi Castrillo-Jones says
I'm going to try this I'll let you know. R jalapeños gd peppers to use
Mike Hultquist says
Enjoy!
Leah says
Just bought some chili peppers and I am anxious to try. I'm sure I might need a mask for the chili aroma. I love spicy food. Thanks for recipe.
Mike Hultquist says
Sure thing, Leah! Yes, open the windows for some good ventilation! Enjoy!
Deepak Gopalakrishnan says
Thanks!
Garry says
Hi Mike,
Thanks for your advice on the oil
Success with the oil temp , and Infusion times, delightful for our wood fired pizzas
Michael Hultquist - Chili Pepper Madness says
Very nice! Thanks, Garry!!!
Garry says
G’day Mike,
Good to see you on utube
Trying to make chilli oil, not much success in infusing the chilli in the oil, can you give me a ideal temp to infuse.
My last batches I burnt the chilli, you know the story, just a little bit more, and smoking
A temperature and time to infuse would be great.
Michael Hultquist - Chili Pepper Madness says
Hey, Garry. The temp can vary from oil to oil, but you really only need to heat it gently. The main thing is to not boil it or let it get to smoking, which you've discovered. I'd say a top of about 130 degrees F is good, or lower. Time can be anywhere from 5 minutes to 1 hour or longer, depending on the amount of infusion you're looking for. It will be a stronger infusion the longer you go. Let me know if this helps. G'Day!!
Sparki says
What are 7-Pots?
Michael Hultquist - Chili Pepper Madness says
Sparki, it's a type of chili pepper. Learn more about 7 pot peppers here: https://www.chilipeppermadness.com/chili-pepper-types/superhot-chili-peppers/7-pot-chili-pepper/.
Alan W says
I have a question about adding Sichuan peppercorns....do you toast the peppercorns in a cast iron skillet and crush them before adding to the oil or just add the peppercorns whole to the oil? Also, what oils do you recommend using? Sesame, walnut, olive, avocado, any others?
I love your recipes but will admit I have tempered the scovilles down a bit on some of them.
Thanks again for providing some very flavorful, exotic recipes.
Michael Hultquist - Chili Pepper Madness says
Alan, I like to toast the peppercorns first to bring out their flavor. Cast iron skillet is great. You can do it without toasting, but toasting really adds to the overall flavor profile. I use more neutral oils, like peanut or vegetable, but any will work. Stronger flavored oils will carry over that strong flavor, like a good Tuscan olive oil. Let me know how it turns out for you.
Megan Duffett says
Hi,
How long does this last for and do I need to put it in the fridge? My husband made chilli oil and put it in the fridge. It had completely solidified when he took it out the next day.
Thanks,
Megan
Michael Hultquist - Chili Pepper Madness says
Megan, it's best to use within a month, but should last longer, especially in the refrigerator. If infusing with dried peppers, and then straining it, it really should last. It will harden in the refrigerator, but turn back to a liquid at room temperature.
Mahesh Nagaraj says
Thank you mike. Will give this a try
Ravi says
First off, I love your site! I have had an over abundance of chilies in the garden the last couple of years and have been able to use this site to make all sorts of great hot sauces pickled peppers etc.
For chile oil, last year I smoked a big batch of habanero’s and just put them into a jar along with olive oil. The oil took on both the chile flavor along with the smoke flavor. I keep it in cool dark cabinet and it’s still good a year later!
Thanks for this great site and community. I love how many wonderful chile lovers there are out there!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Ravi. I appreciate it!
Bessie Ashby says
love this stuff and use the kind I buy a lot ,if I make this how do I kinow it has gone bad?
Michael Hultquist - Chili Pepper Madness says
Bessie, you can tell if it tastes rancid or bitter.
LuLu Rice says
Is there a reliable way to can this? Would a pressure canner heat the oil too much, do you think? I would love to be able to send some of this to my out-of-state, chili lover family and friends. It's great sending them creations from the garden but it has to be stable for shipping.
Love your site. Been reading the newsletter for years. Thanks for the excellent work.
Michael Hultquist - Chili Pepper Madness says
Thanks, LuLu. Oils really aren't recommended for home canning, but if you do have pressure canning equipment, I would look for a trusted resource for an exact processing and storage recipe. I know, I love having chili oil around.
Shraddha says
Hi! Can I make this recipe with fresh red birds eye chillies? I have a lot of those lying around so I’d like to use them asap ☺️
Michael Hultquist - Chili Pepper Madness says
Shradda, absolutely. You can make this with any chili pepper. Enjoy!
Robert says
We use a sealed jar, refrigerate, and masking tape to write date made. If any is left after a month we make another batch. Do easy and do do good on just about anything
Michael Hultquist - Chili Pepper Madness says
Great, Robert! I love it!
Tenaya says
Yum!
Michael Hultquist - Chili Pepper Madness says
So good!
Jody says
I used two dried chillis plus already dried chilli flakes for 250ml bottle (in fact it was a little less than this), I used light olive oil, no salt and sterilised the bottle before hand, then stored in the fridge. After 5 days I noticed there was a white cloudy something in the bottle, which I thought was mould. I took it out of the fridge to throw away, and maybe 30 minutes later noticed that the white cloud had disappeared. Does anyone know what this was, is the chilli oil still safe to use? Also, the chilli oil is barely chilli flavoured! Should I have infused for longer? Thanks
Michael Hultquist - Chili Pepper Madness says
Jody, it could just be the temperature affecting the olive oil, hardening it up. If you notice fuzzy growth, that is not good. Also, yes, a longer infusion would be better or use more (or hotter) peppers.
Sheila Moonsamy says
Thank you so much for sharing. Had some at a friend's place and have been looking for the recipe.
Kenneth Bradley says
I tried to give it 5stars but 4 was the max. Love me some chilipeppermadnesss.
Michael Hultquist - Chili Pepper Madness says
Thanks, Kenneth. Did you want me to change this to 5 stars? Or is there a recipe tweak you're looking for to give it something else? Please let me know. Glad you enjoyed it!
Jen Williams says
Thanks for this quick and easy recipe. This went together so fast. I was not prepared, however, for the amazingly delicious toasty smell of the finished chili oil! It's so good that every time I step into the kitchen I have to uncover the jar and take a whiff. It smells like very good quality Szechuan food - that must be one of the ingredients that makes it taste so good. I'm about to make some peanut-sesame sauce for cold noodles and I'm looking forward to adding some of this chili oil.
Thanks again!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Jen! Super happy you enjoyed it. Off to make another batch for myself!
Jah-Leah says
Quick and easy. Thanks
Michael Hultquist - Chili Pepper Madness says
Thanks, Jah-Leah! I do appreciate it.
Jacqueline Jacques says
Making this today with canola oil and dried Carolina Reapers!
Michael Hultquist - Chili Pepper Madness says
There you go, Jacqueline! I love it! That's going to be a nice and spicy oil!
Jan says
Hi, would Avacado Oil work as well? Is it light enough?
Michael Hultquist - Chili Pepper Madness says
Jan, yes, avocado oil is great here. Let me know how it turns out for you.
Gabrielle says
When I rehydrate dried chilies the water is bitter. Why does hearing chilies in oil not result in a transfer of bitterness? Thank you.
Michael Hultquist - Chili Pepper Madness says
Gabrielle, yes, a lot of people feel some dried peppers are bitter, and it does leech into the water. It's not so much the heating, but in the skins and inherent flavor. You can adjust for this in sauces and recipes with honey or use other ingredients to balance that out.
Rosh Jimene says
Hi, if I will use fresh chili, how many will I need? Thanks.
Michael Hultquist - Chili Pepper Madness says
Rosh, you can infuse oil with anywhere from 1 to many peppers, depending on how much you want to make and how potent. There is greater risk of rancidity with fresh peppers, so be sure to strain it and keep it refrigerated.
Jas says
I am going with your recipe to make 4 different chilli oils as I have grown my own chillis from seed, they are powerful flavours so I ma add star anise to one or 2. I have grown Kristian chillis, hot yellow pepper chilli, and red chillis to name a few. I had soo many chillis and did not know what to do with them all, I have frozen some and dried some,thedried ones I will use chillis oil. Thankyou for this recipe.
Michael Hultquist - Chili Pepper Madness says
Perfect, Jas. I think that's great. Let me know how it turns out for you.
Alami says
Hello Mike,
have you tried the cold oil version? Just put some dried peppers in your favourite oil or oil mix (I use half olive oil and half rapeseed oil) in a glass bottle, and forget it for at least 3 weeks in a dark place; the flavors will develop even more with time.
I was skeptical that any heat would get from the chilies to the oil, but it does!
Cheers and thanks for your passion!
Michael Hultquist - Chili Pepper Madness says
I haven't tried this, Alami, but I'm sure it's great! It would definitely be a nice infusion. I appreciate it!!
Foday Bangalie Dumbuya says
I live in Sierra Leone with a keen interest in pepper processing. processing pepper source, pepper paste and powdered pepper in Africa is very important as we are now doing in Sierra Leone. It prevents wastage and also generate income for lower income farmers and producers.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Foday.
Danielle Wolter says
i have totally been meaning to try and make chili oil. i have all these spicy dried thai chilies in mt pantry and i need to use them for something. likely this!
Michael Hultquist - Chili Pepper Madness says
This would be GREAT with Thai chilies. I'd drizzle that on everything.
Jacqueline Debono says
I love chili oil though have never made it myself. Good idea! Here in Italy it's standard in pizzerias and many Italians like to sprinkle some on their pizza!
Michael Hultquist - Chili Pepper Madness says
I love it on pizza, too! Awesome!
Chef says
You are sooooo lucky living in Italy.....i had 2 of the best pizzas ever in Venice and Naples
Jill says
I've never tried making chili oil at home. It would make a great gift. I'll keep it in mind the next time I'm searching to come up with a unique gift!
Michael Hultquist - Chili Pepper Madness says
I agree, Jill, homemade chili oil makes a great gift.
Karen @ Seasonal Cravings says
I have never made chili oil but it sounds brilliant. My family loves hot sauces and this would work great in our weekly stir fries!
Jennifer says
I recently did a search for how to make this oil. I needed some for a recipe. I think I like your version much better. I'm gonna make a batch so I can keep it on hand for when I need it again.
Michael Hultquist - Chili Pepper Madness says
Great! I always have one on hand here. Essential!
Carmine says
Do the chilies need to be dried, or can you use fresh ? Thank you
Michael Hultquist - Chili Pepper Madness says
Carmine, dried peppers are best for this. Let me know how it goes for you.
Jason says
I love this stuff. I've made it a bunch of times before I ever saw a recipe for it. I recently made a batch with Bhut Jalokias that I grew. I used ordinary vegetable oil since it's neutral and has a high smoke point. First I heated 1 cup of oil over medium heat until I could see the waves of convection in the oil. It was good and hot but not boiling. I added 6 or 8 fresh picked ghost chilies halved with the stems removed, seeds and all and cooked them for 5 minutes. They started to immediately cook. I stirred the oil nearly constantly making sure the peppers stayed submerged as much as possible and cooked throughout. After the 5 minutes I added a second cup of oil and continued to let it heat for another 5 minutes. Then I took it off the heat and let it cool. I fished out the pepper halves and sat them on a paper towel lined plate and jarred the oil. It is very hot. I love it. It goes on just about anything, rice, pasta, meats, drizzled on a salad, you name it. I've even used a little in a pan to make an delicious omelette. I saved those fried pepper halves too and have diced them and added them to many different things to give heat and a complex fried fruity flavor.
Michael Hultquist - Chili Pepper Madness says
Perfect, Jason! Thanks!
Emma Knight says
Hi Mike and the gang from Chili Pepper Madness.
Fabulous chili pepper recipes,great to share,enjoy and entertain with and great to try with different chili varieties.
Quick question..in my lastest batch of your chili oil I have put whole dried chilis in too but the oil doesnt totally cover the chili..will that be ok or will the chili go off?
Many thanks Chili Lovers!!
Michael Hultquist - Chili Pepper Madness says
Hi, Emma. Thanks for the compliments! Glad you like the site. For the oil, it is best to keep them under the oil. You can always crush them down a bit so they take up less volume. I hope this helps! -- Mike from Chili Pepper Madness.
Ralph Margo says
Hi Mike and Patty,
Ralph here from South Africa.
I LOVE your site. These recipes are amazing!
I have a variation of this chili oil which I've evolved from a recipe on another site, which I'd like to share. This is not a 5 minute version, though 🙂
Unfortunately, down here we don't get shallots, so I used red onions, and some spring onion (I think in the US you'd call them green onions... which are apparently NOT exactly the same as scallions, but I'm sure scallions would work fine).
It's also really hard to find a decent variety of chilis other than bird's eye, Jalapeno, Habs and a few others, so I've tweaked the recipe according to what I have managed to get my hands on. In future I will rather get seeds and start growing my own. But for now this is what I used.
Below are the ingredients and their quantities used in my last batch (I weighed and recorded everything as I went along. Please note I'm in South Africa so we use the metric system (liters and grams) so please convert to pounds, ounces, gallons...etc:
2L sunflower cooking oil
76g Serenade chili
39g red Bird's Eye chili
252g green Jalapeno chili
150g dried chili flakes
75g white salad onions (short spring onions, white and green parts - green onions in the US)
Cloves from 4 heads of garlic (+- 300g)
3 red onions (530g)
3 Knorr Chicken stock cubes
1 Knorr beef stock cube
120g brown sugar (not the sticky kind. Same consistency as white sugar, but a light brown, almost caramel colour. That's the sugar we use at home. I'm sure ordinary white sugar would be just fine).
100g sesame seeds (optional for extra crunch and flavour - leave these until very last).
This is the 2nd time I've made this recipe, and this time around I used your recipe and video instructions to roast the chilis beforehand. This is of course optional. I was just intrigued by the idea of different flavours coming out during the roasting.
Chop up the chilis, garlic and onions to a course mixture and set aside.
In a large pot heat the oil on a medium heat. My stove settings go up to 12. I had it up to 5, so it's just below halfway on the dial. (I used a pot because a pan is not deep enough for 2 liters of oil - I'm sure a wok would work, but then cooking time may be reduced... a pot takes a bit longer, I'd think)
When the oil is hot enough, put the dried chili flakes, sugar and broken up stock cubes into the oil and fry for about 5 minutes.
Then add the onion, chili and garlic and fry, stirring often so it doesn't stick.
Fry this for another 25 minutes, so the total cooking time since you added the flakes etc is about 30 minutes.
Then I turned up the heat to 8/12 (2 third heat on the dial) for another 20 minutes (total cooking time so far is around 50 minutes). During this part you need to stir almost constantly as it is possible to burn the mixture. The reason I cranked up the heat on the stove is that it almost crisps the chili mix, which I really love. If you don't care, don't mind, or don't have a full hour, you can take it off the stove at this point. But seriously... leave it on 🙂
And then for the last 10 minutes, add the sesame seeds. The reason I added the sesame seeds so late is because I'm scared of burning them and don't want to ruin the entire batch by putting them in too early and risk burning them. If anyone knows f they can survive longer in hot oil without spoiling or burning, let me know.
But I put in for the last 10 minutes.
That's it. Remove from the stove and let it cool.
I first used a ladle to get the chunky mixture into the jars, filling each one about halfway. Then I shared out the oil to fill each jar.
Seal and put in the fridge.
The only thing that worries me is some of the comments in this post about using within a month or it'll go off. I hope that by keeping it in the fridge, it'll last a bit longer. From the last batch I made, I gave so many away, my remaining jars got used up before a month was up.
Anyway, check it out, play around and have fun.
Thanks for reading this, and thank you for this amazing page!!
REPLY: Ralph, thank you for sharing this. Sounds great! -- Mike from Chili Pepper Madness.
Chef says
Hey Ralph,
That's alot of ingredients in a chilli oil... sound wonderful though. Just a quick question does the stock cube make the oil cloudy? Think i would prefer to use salt
Cheers
rachel Anderson says
reply to Francien
i have made a bigger batch than the recipe....
for every 2 cups of chilli flakes i add 5 cups of canola oil
1/2 cup of crushed garlic, 1/2 hoisin sauce, 1/2 oyster sauce. i heat up the oil hot enough but not to burn the flakes right away.. i have pictures of what i made to prove.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Rachel!
Francien says
We usely buy our 5 liters chillie oil from somebody but he was in a accident and we running out of souce for our tuckshop.
Want to try to cook our own chillie oil in like 5 liter or more please help
Never did this before
REPLY: Francien, I've never made a large batch like that, but I'm sure this recipe would scale as needed. However, if you're selling commercially, you will be bound by federal safety guidelines, so you should research your local laws. -- Mike from Chili Pepper Madness.
Rob Thomas says
Okay. So I just got done with a 1 liter batch, using extra virgin olive oil and dried bird's eye chilis. Temperature-wise, I held it between 230-250F for 5 minutes, and I'm letting it cool to room temp.
So: my chilis were ground at varying degrees- I have some almost powder, with flakes mixed in. This was deliberate, as more surface area means more/quicker infusion.
My question is, was the temperature too high?
REPLY: Rob, yes, flakes are a very good call. I'm concerned about the temps because extra virgin olive oil has a lower smoking temp, but you didn't sustain that temp for a long time. My gut tells me you're probably good, but I would keep the temps down in the future, and would probably use different oil. -- Mike from Chili Pepper Madness.
Floyd says
Linda,
I have done both dried and fresh. Either way they go in the Ninja to devastate prior to going in the oil. this way they are getting maximum exposure to the oil. From my experience the fresh chilis made hotter oil. Other than that i didnt notice much difference.
Jez says
I'd quite like to do this with whole chillies and leave a chilli in each bottle, for visual effect. It would probably look better if the chilli pepper was left intact (maybe slit down the length, so the oil can get to the seeds etc), including the top section where it joins the stem. However I'm concerned that leaving this piece of stem attached will adversely affect the flavour of the oil. Have you experienceof this?
REPLY: Jez, yes, the stems might affect your overall flavor. Plus, you do run the risk of spoilage and rancidity when using fresh peppers, so be sure to refrigerate the oil and/or not use it for very long. -- Mike from Chili Pepper Madness.
Hector says
Hi, do you have any suggestions for drying habaneros without a dehydrator? I guess we could call it a natural way to dehydrate habaneros?
Thanks in advance
REPLY: Hector, you can use the oven. Here is some info: https://www.chilipeppermadness.com/preserving-chili-peppers/drying-chili-peppers-- Mike from Chili Pepper Madness.
Floyd barstool says
I made some from bhut jolicas last year. I kept the oil hot but not t smoking until the chilis turned dark but not burnt.. it seems as though it was about 8-10 mins. Most of it I kept in a mason jar sealed. Did not go bad on me. My brother visited Rwanda Africa, they use chili oil like we do ketchup on every table and he got hooked. I gave him that jar as a wedding gift and he couldn't get enough, it's my new favorite hobby.
Bobby says
Hi Mike.....I'm a 'purist'. When making Hot Oil, using anything other than chilies in the recipe makes it a 'sauce'.
That said, I use any of my hottest chilies, dried to crispiness, & peanut oil. I usually make a liter or so twice a year, & jar it for storage. I've found that my oils usually last for at least 6 months.....I even had a jar that was over a year old I forgot about way back, on the floor of my pantry, out of sight.....I opened it, & used it....wow was it potent, & it tasted real fine. This was 2 years ago, & I'm still fine, & so is everyone else that helped me finish it up, so the shelf life on my oil wasn't a problem/issue at all. I usually stick with a 2 month +/-, but I've never had to throw any out due to spoilage. My pantry temperature can range between 50°F in winter to 90°F in summer, & the pantry only gets lit by natural light when I open its always closed door (which keeps out all light).
Michael Hultquist - Chili Pepper Madness says
Thanks for the info, Bobby!
dean says
thank you. at last someone explains the purpose & benefit of drying fresh chilies first. i will do this because need shelf life.
Sharon says
Hi my chilies are a little different from your picture they are red and yellow and a bit smaller can I just chop them up and put them in the oil or does it have to be dried chilies first. Thanks
REPLY: Sharon, you can use fresh chiles, but you'll achieve different results. -- Mike from Chili Pepper Madness.
Linda says
I have a lot of habanero, jalapeño and Serrano peppers and was planning on making chili oil for Christmas gifts. I didn't realize it woul spoil before then. Do you have any suggestions?
REPLY: Linda, you can either freeze them or dehydrate them in order to keep them until Christmas. It would be best to dry them out, I believe, for making oils. Freezing should be OK as well. -- Mike from Chili Pepper Madness.
Jane Gao says
Hi, I have a new idea, what taste it will be like if your chili oil has nuts ingredients such as peanut, walnut, pinenut, sesame, etc?
Michael Hultquist - Chili Pepper Madness says
I've never tried it this way, but might give it a try. I'm not sure how long it would last, though, with nuts.
Mercy says
Thanks!!! I really appreciate it!! Trying it now! My hubby loves this stuff and I knew there had to be a simple recipe behind it!
Michael Hultquist - Chili Pepper Madness says
Excellent!
Romie says
Hi Mr, Have A Question Can I include all of this? garlic, shallots, peppercorns, sichuan peppercorns (for a sichuan style chili oil) ginger root, soy sauce, sesame seed, bay leaves, star anise, crushed red pepper flakes, Or I Choose the one?
Mike Hultquist says
You can use all of it. See my Chili Crisp Recipe, which is very similar: https://www.chilipeppermadness.com/recipes/chili-crisp/
sean says
wow tried it and love it thanks
Michael Hultquist - Chili Pepper Madness says
Great!!
AndrEw says
Hey, question. Why to use within a month? Is there some kind of health risk or what? It will decay or what? Thanks..
REPLY: Andrew, with the dried chilies, it will last longer than a month, but some oils can go rancid. If you're going to use fresh peppers, it won't last longer than the month. Mike from Chili Pepper Madness.