Chili Oil
This homemade chili oil is bold, aromatic, and takes under 10 minutes to make. Drizzle it on everything from noodles to eggs for that irresistible spicy kick.
Ingredients
- 1 cup dried chili flakes Thai or red pepper flakes
- 3 garlic cloves minced
- 1/8 teaspoon black pepper
- 2 teaspoons salt
- 2 cups avocado oil or olive oil
- Optional aromatics: fresh ginger slices onion, bay leaves, cinnamon, cloves
- Extra flavor ideas: star anise soy sauce, sesame seeds, brown sugar
Instructions
- Place the chili flakes, garlic, black pepper, and salt in a heat-proof bowl.
- Warm the oil in a small saucepan over low to medium heat for 2–3 minutes, without boiling.
- Carefully pour the hot oil over the chili mixture and stir while it sizzles.
- Let it cool completely, then transfer to a jar with a tight lid.
- Store in the fridge for up to 6 months.
- For an aromatic version, simmer oil with ginger, onion, bay leaves, cloves, and cinnamon for 20–30 minutes. Strain the hot oil over the chili flakes and stir before storing.
Notes
Use clean utensils each time to keep it fresh. Customize the heat, garlic, or flavor twists to your liking. Perfect on dumplings, soups, or rice bowls.