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Chili Oil Recipe
This homemade Chili Oil is easy to make, convenient, and much cheaper than store-bought versions. Whether you want to mix it into your sauces or just add an irresistible kick to your dishes for that extra burst of flavor, this Chili Oil is a game-changer!
Prep Time
10 mins
Servings: 2 cups
Calories: 2447 kcal
Course:
Condiments
Cuisine:
International
Ingredients
- 1 cup oil sunflower, canola or soybean oil
- 2 medium Red Onions coarsely chopped
- 2 heads garlic peeled and crushed
- ¾ cup chili flakes or 1 cup whole dried chili
- ¼ cup Korean chili flakes Gochugaru - or other less spicy dried peppers
- 1 tablespoon vinegar optional
- ½ cup oil
- 1 tablespoon brown sugar
- 1 tablespoon sea salt or to taste
- 2 tablespoons soy sauce
Instructions
- Heat oil in a wok over medium-low heat. Once hot, add the chopped shallots/red onion and fry until golden brown, (no need to make brown and crispy, a bit of white parts are fine). Remove using a slotted spoon or spider ladle and transfer to a bowl or plate.
- Next, add the crushed garlic in the same oil. Use a slotted spoon or spider ladle to prevent oil from splashing. Cook until golden. Once done, remove from oil and add to the fried shallots/onions.
- Turn the heat to the lowest setting just to keep the oil hot. You can also just turn it off if it is still hot and you can do the next step quickly.
- Place the fried ingredients in a food processor or blender. Add ½ cup oil. Blend until they are cut into very tiny bits.
- Turn the heat off of the stove. Add the chili flakes and Gochugaru, it will bubble up for the first seconds. Once it subsides add vinegar and brown sugar to the hot oil and stir just several times.
- Carefully add the blended ingredients back to the oil. Add salt, and soy sauce Stir continuously for half a minute and then only from time to time until it cools down. Most of the solids will turn dark which is expected.
- Transfer to jar/s and use as needed. No need to refrigerate.
Cup of Yum
Notes
- Note 1: If using dried whole chilis instead, very quickly fry the dried chilis in the hot oil after the garlic just until it starts to turn brown, remove from the oil and add to the rest of the fried ingredients. Watch carefully so that they do not burn. If the space is not enough then do this in 2 batches.
- Note 1: If using dried whole chilis instead, very quickly fry the dried chilis in the hot oil after the garlic just until it starts to turn brown, remove from the oil and add to the rest of the fried ingredients. Watch carefully so that they do not burn. If the space is not enough then do this in 2 batches.
- Note 2: Korean chili flakes will add a reddish color to the oil but if unavailable, just use 1 cup of chili flakes and add some paprika powder for color, if desired. You can also use other dried sweet peppers to tame the spiciness.
- Note 2: Korean chili flakes will add a reddish color to the oil but if unavailable, just use 1 cup of chili flakes and add some paprika powder for color, if desired. You can also use other dried sweet peppers to tame the spiciness.
Nutrition Information
Calories
2447kcal
(122%)
Carbohydrates
106g
(35%)
Protein
26g
(52%)
Fat
234g
(360%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
72g
Monounsaturated Fat
139g
Trans Fat
1g
Sodium
7928mg
(330%)
Potassium
3303mg
(94%)
Fiber
55g
(220%)
Sugar
24g
(48%)
Vitamin A
44392IU
(888%)
Vitamin C
21mg
(23%)
Calcium
599mg
(60%)
Iron
27mg
(150%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 2447
% Daily Value*
| Calories | 2447kcal | 122% |
| Carbohydrates | 106g | 35% |
| Protein | 26g | 52% |
| Fat | 234g | 360% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 72g | 424% |
| Monounsaturated Fat | 139g | 695% |
| Trans Fat | 1g | 50% |
| Sodium | 7928mg | 330% |
| Potassium | 3303mg | 70% |
| Fiber | 55g | 220% |
| Sugar | 24g | 48% |
| Vitamin A | 44392IU | 888% |
| Vitamin C | 21mg | 23% |
| Calcium | 599mg | 60% |
| Iron | 27mg | 150% |
* Percent Daily Values are based on a 2,000 calorie diet.