How to Make Chili Oil That Tastes Better Than Store-Bought!

Start by grabbing 2 onions, one large and one small, to provide sweetness and a sharper bite.

Cut one whole capsicum, which is optional but adds depth of flavor and subtle sweetness.

Peel and slice a 1 inch piece of fresh ginger, about 1 tablespoon worth.

Use a whole bulb of garlic, as it enhances the flavor of the chili oil.

Toss all the aromatics (onions, capsicum, ginger, garlic) into a food processor and blend until finely minced.

In a bowl, add 5 tablespoons of red chili flakes, which will form the core texture of the chili oil.

In another bowl, add 3 tablespoons of red chili powder for heat.

In a separate bowl, add 5 tablespoons of Kashmir red chili powder for color without overwhelming spice.

Add 1 tablespoon of paprika powder for smokiness.

Add 2 tablespoons of sesame seeds for crunch and 2 tablespoons of sugar to balance the heat.

Include 1 tablespoon of ground coriander (optional) and 1 tablespoon of black pepper.

Add 1.5 tablespoons of salt to the spice blend.

Pour in 1.5 cups of neutral oil (canola or sunflower) into a pan and heat it on medium low.

Once the oil is hot, immediately add in the processed aromatic mixture and let it caramelize gently until golden brown.

Add in 1 star anise to the mixture.

Stir in the chili flakes, chili powder, Kashmir red chili powder, ground coriander, and black pepper, and let it cook gently for a few more minutes.

Then add in the paprika and sesame seeds, and turn off the heat immediately to prevent the paprika from burning.

With the heat off, stir in 2 tablespoons of vinegar for tang, 1 tablespoon of black soy sauce for umami flavor, and 2 tablespoons of tomato paste for savory depth.

Mix everything together until beautifully combined and deep red.

Finally, add in half a cup of sesame oil, which is optional. If you skip the sesame oil, increase the initial oil from 1.5 cups to 2 cups.

Equipment Needed

Spice Level: