A lovely easy chili oil recipe for an aromatic and very addictive chili oil. If you love eating food with a little bite to it then this is a necessity for you.
Use as an ingredient in your cooking or add directly to your food. I especially love adding it to any carbs that eat such as my pasta, rice, and potatoes.
Aromatic Chili Oil
A super easy chili oil recipe for an aromatic oil with a little bite.
Equipment
- Pot
Ingredients
- 1 cup Crushed Chili
- 1 cup Vegetable oil
- 1 tbsp Sichuan Peppercorns whole
- ½ tsp Salt
Instruction Video (please like and subscribe)
Instructions
- Add Sichuan Pepper and oil to a suitable pot and heat on the stove
- As soon as oil starts to smoke (watch carefully) remove from heat and allow to cool for 10 minutes
- Remove the Sichuan peppercorns from the oil or pour the oil through a sieve when adding to the chili flakes.
- In a separate pan or container that will withstand the heat of the oil, add the dried chili flakes and salt. Ensure that the container has enough room to fit the oil as well.
- Once the oil has cooled for 10 minutes pour over the dried chili through a sieve so as to remove the Sichuan peppers. The oil will bubble up a bit so do allow extra space in the container.
- Once the mixture has cooled store in suitable containers
More Recipe Videos
There are many variants to this oil recipe. This is the absolute basic recipe that provides an amazing chili oil. Add black pepper, garlic, coriander, cinnamon, etc to create your own special blend of oil.
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This is an amazing chili oil that is so easy to make. I usually buy the crushed chili from the supermarket and then add a couple of tablespoons of crushed birds-eye chilis so as to increase the heat of the oil and give it a bit more bite.
I personally add this oil to my food directly and use it in a lot of my cooking. I hope that you will enjoy the oil as much as I do.
Bon Appetit.
The MAIN ingredient you list is “Crushed Chili”
Since there are so many different types of chilies…
Mind letting us know which one your using today..?
Hi Will – I use pounded Chinese red chili (85 %) mixed with some birds eye chili (15%). The Chinese red chili is available from most of your Chinatown grocery stores. It is a good base chili but does not have the heat that I love which is why I add Birds Eye. If Birds eye is not available I would suggest trying another suitable dried chili until you find the heat and flavor combination that best suits you.