Last Updated on June 1, 2025 by Nico
Homemade chili infused oil is a spicy addition to a from-scratch kitchen. You can make it with only two ingredients and a bit of time. If you are craving a restaurant-style spice at home, try this recipe instead of heading to a Chinese restaurant or stocking up on bottled hot sauce to get that punch of flavour!
Whether you’re a fan of spicy oil or love experimenting with homemade condiments, homemade chili oil is a super simple oil to make and adds a big punch of flavour to dishes.
Why make it at home?
Store-bought chili oils often come with preservatives, unnecessary additives, and inconsistent spicy-ness. When you make it at home, you control everything—from the oil temperature to what kind of and how many hot peppers you use. It also makes a delicious condiment to gift friends or impress your dinner guests.
How to make chili infused oil
Ingredients
- High quality olive oil – I recommend avoiding highly processed vegetable oil like canola oil because they are inflammatory to the body. Here’s a cold pressed bulk source for olive oil.
- Any chilis of your choosing – I like using dried chili flakes or red pepper flakes
- Dried sesame seeds – Here’s a raw source
- Dried sichuan peppercorns
- Optional: star anise, cinnamon sticks, dried bay leaves
Tools
- Small saucepan or frying pan
- Fine mesh strainer or cheesecloth – I like these unbleached ones
- Clean mason jar or glass bottle – I like these glass mason jars
Instructions
If you’re using garlic, chop it up finely and add it to your saucepan.
Add oil to your small saucepan over medium heat (or low heat if you’re not in a rush). Heat the oil until it is bubbling gently; you don’t want it spitting hot.
Add in the star anise and other optional add-ins and let them simmer until fragrant (1–2 minutes). Remove them before they burn.
In a heatproof small jar or bowl, add your dried chili flakes, red pepper flakes, sesame seeds, and sichuan peppercorns (or whatever chilis you choose to use).
Carefully pour the hot oil over your dry spices.
Allow the oil to room temperature. You can strain off the dried peppers or leave them in. Seal and store your oil in a dark place. I prefer to store mine in the fridge so it lasts longer!
How long does it last?
If you keep it out of direct sunlight and stored in the fridge, it can last about 2 months.
How to use chili oil in the kitchen
- Drizzle on noodles, pizza, or scrambled eggs
- Mix with soy sauce for a dipping sauce
- Add a spoonful to brothy soups or ramen
- Add into homemade marinades for roasted meats or vegetables
- Stir into your homemade salad dressings or grain bowls
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How To Make Homemade Chili Infused Oil
Ingredients
Equipment
Method
- If you're using garlic, chop it up finely and add it to your saucepan.
- Add oil to your small saucepan over medium heat (or low heat if you’re not in a rush). Heat the oil until it is bubbling gently; you don’t want it spitting hot.
- Add in the star anise and other optional add-ins and let them simmer until fragrant (1–2 minutes). Remove them before they burn.
- In a heatproof small jar or bowl, add your dried chili flakes, red pepper flakes, sesame seeds, and sichuan peppercorns (or whatever chilis you choose to use).
- Carefully pour the hot oil over your dry spices.
- Allow the oil to room temperature. You can strain off the dried peppers or leave them in. Seal and store your oil in a dark place. I prefer to store mine in the fridge so it lasts longer!
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