5-Minute Chili Oil Recipe (How to Make Chili Oil)
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
30
-
Calories
69 kcal
-
Course
Main Course
-
Cuisine
American
5-Minute Chili Oil Recipe (How to Make Chili Oil)
Description
The 5-Minute Chili Oil Recipe uses canola or any neutral oil heated to a medium temperature, carefully avoiding smoking the oil to prevent bitterness. Chili flakes and optional seasonings like granulated garlic or white pepper are combined, then the hot oil is poured over the spices to infuse their flavor. The mixture sizzles and develops its characteristic aroma. After cooling, the oil can be strained if desired and stored in a glass container for several months in the refrigerator. This simple technique allows customizing the heat level depending on the chili flakes used, and variations in spices provide different flavor profiles.
The chili oil serves as a flavor enhancer, ideal for adding heat and complexity to noodles, dumplings, stir-fries, and more. Because it is made quickly with common spices, it is a convenient and versatile condiment to have on hand.
Key tips include maintaining the oil temperature between 180°F to 350°F to avoid scorching the spices, which would impart a bitter taste. Using any variety of chili flakes or crushed dried chilies and experimenting with additional seasonings like black pepper, garlic, or vinegar can create unique versions of this chili oil.
Ingredients
- 1 cup canola oil (or any neutral oil such as peanut oil)
- 3 tablespoons chili flakes or crushed dried chili peppers
- salt if desired, dash
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
- The heat level depends on the chili peppers used; choose according to your preference.
- Do not allow the oil to smoke to avoid burning the chili flakes and spices.
- Try variations by adding spices such as black pepper, garlic, paprika, or vinegar for different flavors.
- The oil typically lasts three months or longer when refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 13mg | 1% |
| Potassium | 19mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
