How to make Hot Chili Oil

neutral oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

dried red chili flakes

🥗Healthier: cayenne pepper

💰Cheaper: crushed red pepper

Cayenne provides similar heat with less cost.

sesame seeds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer a nutty flavor at a lower price.

Break the garlic bulbs and crush the garlic to remove the skin.

Chop and finely mince the garlic, or use a food processor.

Put the minced garlic in a bowl and set it aside.

Cut the ends off the shallots, peel, and remove the skins.

Dice and finely mince the shallots, or use a food processor.

Measure out about half a cup of shallots with the two shallots and set them aside.

Transfer the oil into a wok or saute pan and heat it on low to medium-low heat.

Once the oil is heated, add in the minced garlic and stir.

Add in the minced shallots and continue to stir to combine.

Stir the garlic and shallots in the oil until slightly golden brown, which can take up to about 5 minutes.

Turn off the heat and remove the pan from the heat source.

Add in the cup of chili flakes and stir to combine.

Add in the tablespoon of fine chili flakes and mix well.

Lastly, add in the two tablespoons of chicken bouillon and continue to mix thoroughly.

Continue to stir and mix the chili in the hot oil for a couple more minutes.

Set the chili oil aside to cool down for about an hour.

Once cooled, transfer the chili oil into a glass container with a lid using a canning funnel to prevent spills.

Remove the funnel from the jar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens