Easy Chilli Oil Recipe | Restaurant Quality in 15 Minutes

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while canola oil is more cost-effective.

dried red chilies

🥗Healthier: cayenne pepper

💰Cheaper: red pepper flakes

Cayenne offers heat without the cost of specialty chilies.

Sichuan peppercorns

🥗Healthier: black peppercorns

💰Cheaper: white pepper

Black pepper adds a different spice profile at a lower cost.

Heat a medium saucepan over medium heat (6 out of 10).

Toast a cinnamon stick, 2 dried bay leaves, 10 dried chili de arbol, 2 star anise, 6 cloves, and 20 whole black peppercorns for 2-3 minutes until they start to smoke.

Place the toasted spices into a 1-liter mason jar.

Add 35 grams (2 tablespoons) of red chili flakes to the jar.

Pour in a splash of Chinese black vinegar (about 1 tablespoon).

Heat half a liter of canola oil in the saucepan over medium-low heat (3 out of 10).

Cut green onions into 3 cm (1 inch) pieces and add them to the oil.

Crush, peel, and roughly cut 4 cloves of garlic and add to the oil.

Simmer the oil gently at 130 degrees Celsius (270 degrees Fahrenheit) for 10-15 minutes until the onions and garlic turn golden brown.

Carefully strain the hot oil into a heatproof container.

Pour the hot oil over the spices in the mason jar.

Add a generous teaspoon of fine sea salt to the jar and stir well.

Let the mixture infuse for at least 24 hours before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary