Chili Oil

Introduction

Chili oil is a pantry staple that takes 15 minutes to make and lasts for months. A single bottle of it—infused with toasted whole chiles, flakes, and paprika—transforms scrambled eggs, roasted vegetables, soups, and cold noodles into something with real depth and heat.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 2 cups

Ingredients

• 2 cups neutral oil (i.e. vegetable oil)
• ½ cup chile flakes
• 2-3 whole dried chiles (ancho, guajillo, or thai all work beautifully, though the latter creates a very spicy oil)
• 1 teaspoon of Szechuan peppercorn (optional)
• 1-2 teaspoons finely-ground hot paprika

Instructions

1. If a smokey flavour is desired, toast the whole peppers and Szechuan peppercorn separately in a dry frying pan over medium-heat until you can smell them in the kitchen, stirring constantly (this takes only a few minutes). Chop the peppers if used (or cut them with scissors, or crush them in a mortar and pestle). Set aside.
2. Add your oil to a pot or saucepan over medium high-heat, and allow it to heat until the viscosity of the oil is reduced and the surface shimmers.
3. To the hot oil, carefully add all remaining ingredients. Stir gently, lowering the heat if required to keep the oil below a simmer.
4. Remove from heat once the chilis have blackened, and allow the oil to cool (the chilis will sink to the bottom).
5. In higher-class restaurants in China and abroad, the oil is frequently strained or “poured off” of the layer of solids, which clarifies it somewhat; this step is optional. Many prefer the more rustic look (and texture!) of home-made oil, which will develop a darker colour over time from the solids below.

Variations

Use a single chile type: Omit the mixed dried chiles and use 4–5 of one variety only (ancho for mild and fruity, guajillo for earthiness, thai for aggressive heat). This gives you a more focused flavor profile.

Skip the toasting step: If you want a brighter, fresher heat without smokiness, add the chiles and peppercorn directly to the hot oil without toasting first.

Add aromatics: Stir in a few sliced garlic cloves or thin strips of ginger once the oil reaches temperature for a savory undertone.

Adjust heat level: Use fewer chile flakes or substitute mild paprika for hot paprika to dial back the intensity without losing the infused flavor.

Make a smaller batch: Halve all ingredients to make 1 cup, which is easier to store and use through if you’re new to cooking with chili oil.

Tips for Success

Watch the oil temperature carefully—it should shimmer but never smoke or simmer actively. If bubbles form around the chiles, lower the heat immediately to prevent burning and bitterness.

Toast the whole chiles and peppercorns only if you want a distinctly smoky result; the aroma will fill your kitchen, which is your signal to stop. Over-toasting turns them acrid.

Let the oil cool completely at room temperature before transferring to a storage bottle. This prevents condensation from forming inside the container and keeps the oil fresher longer.

The chiles will continue to darken and deepen the oil color over the first week—this is normal and improves the flavor. If you prefer a cleaner appearance, strain out the solids after 2–3 days.

Use a glass or ceramic container for storage; avoid plastic, which can absorb the heat and oil flavor over time.

Storage and Reheating

Store chili oil in a glass jar or bottle at room temperature, away from direct sunlight. It will keep for up to 3 months in a cool, dark cupboard, or up to 6 months in the refrigerator (where it may solidify slightly, but will return to liquid at room temperature). No reheating is needed—use it straight from the bottle as a finishing oil.

FAQ

Can I use fresh chiles instead of dried? Fresh chiles contain more moisture and won’t infuse the oil the same way. Dried chiles are the better choice for this recipe because they release their flavors more fully and won’t introduce water that could spoil the oil.

Will the oil go rancid? Neutral oils are stable for months when stored in a cool, dark place. If you notice any off smell or taste, discard the batch. Adding fresh garlic or ginger (which can harbor bacteria) shortens shelf life, so use those aromatics within a week.

Why do the chiles sink to the bottom? As the oil cools and the chiles lose their moisture, they become denser and settle. This is normal. The chiles at the bottom continue infusing and darkening the oil, which is why older bottles develop deeper color and flavor.

Can I use this on everything? Yes—drizzle it on soups, roasted vegetables, eggs, avocado toast, pizza, cold noodles, and grilled fish. A little goes a long way, so start with a small drizzle and adjust to taste.