Chilli Oil Recipe: Easy Homemade Chilli Oil in 15 Minutes
A homemade chilli oil recipe with real depth, built from toasted whole spices, garlic and spring onion and finished with a splash of black vinegar. It takes about fifteen minutes of work, needs 24 hours to infuse, and keeps in the fridge for up to three months. Spoon it over noodles, dumplings, pizza, pasta or steamed rice.
Equipment
- Heatproof container / Dish
- Strainer / Sieve
- Chef's knife
- Chopping board
- Digital scales
- Measuring jug
- Measuring spoons
- Thermometer / Probe
- Saucepan
- Jug
- Wooden / Stirring spoon
Ingredients
- - 1 x Cinnamon stick
- - 2 x Bay leaves fresh or dried
- - 10 x Chilli de arbol all other dried chillies work as well, use what's available to you
- - 2 x Star anise
- - 6 x Cloves
- - 20 x Whole black peppercorns
- - 2 tablespoons or 35g dried chilli flakes
- - Splash 1 tablespoon Chinese black vinegar (Sherry or balsamic vinegar if you don't have this ingredient)
- - 500ml or roughly 1 pint of a neutral tasting oil Canola, peanut, vegetable etc
- - 5 x Cloves of garlic mine were small this could be 3 larger cloves
- - 2 x Green onions/Scallions
- - Pinch of salt
Instructions
- Start by getting a medium saucepan and turn it on to medium heat (around 6 out of 10).
- Toast the whole spices (cinnamon stick, dried bay leaves, chili de arbol, star anise, cloves, black peppercorns) for 2-3 minutes until they start to smoke a little and have a little color.
- Carefully place the toasted spices into a mason jar or glass dish and add 35 grams or 2 tablespoons of red chili flakes, and a splash of Chinese black vinegar.
- Heat half a liter of canola oil in a separate saucepan on medium-low heat (around 3 out of 10). Add roughly chopped green onions and crushed garlic to the oil and simmer for 10-15 minutes until the onions and garlic have turned golden brown.
- Carefully strain the oil into a container and pour it over the spices in the mason jar.
- Add a pinch of fine sea salt to the mixture and stir well.
- Leave the oil to infuse for at least 24 hours, then store it in the fridge for up to three months. Use the chilli oil as a condiment with European or Asian dishes like pizza, pasta, noodles, dumplings and steamed rice.
Video
Nutrition
Serving: 1tablespoonCalories: 141kcalCarbohydrates: 1.2gProtein: 0.2gFat: 15.4gSaturated Fat: 1.1gSodium: 14mgPotassium: 30mgFiber: 0.5gSugar: 0.6g
Tried this recipe?Let me know how it was!