Last Updated on June 1, 2025 by Nico
Pepper-infused oil is a kitchen staple for anyone who likes a bit of heat in their food. I like to make the oil with dried peppers from our garden and drizzle it on pizzas, in stir-fries, and more. Making your own infused oil at home is super simple and you can use any peppers you have on hand.
What peppers to use
You can use what you have on hand – it’s up to you! Dried chili flakes are the easiest option because you don’t need to prepare them at all. You can use:
For a hot oil
- Dried Sichuan peppercorns
- Dried Scotch bonnet peppers
For a mild chili oil
- Dried chili flakes
- Dried chili peppers
- Cayenne pepper
- Chili powders
Dried or fresh peppers
Dried peppers work best to make an infused oil. They are less likely to grow bacteria, you can easily layer heat and smokiness using different varieties, and it’s safe to store at room temperature for a few weeks.
Fresh peppers will give your infused oil a more fruity and sharp note, but have more moisture, which can cause the oil to spoil more quickly and decrease its shelf life. It’s best to keep fresh infusions refrigerated and consumed within a few days.
How to make pepper infused chili oil
Ingredients
- Extra virgin olive oil (or neutral oil like avocado oil) – I recommend staying away from vegetable oil (like canola oil) because it can cause inflammation in the body. Here’s a bulk source for cold-pressed olive oil.
- Dried hot peppers of your choice – I’ve used these
- Red pepper flakes
- Sichuan peppercorns
- Garlic cloves, chopped
- Optional: sesame seeds, star anise, or a few drops of hot sauce
Supplies
- A small saucepan
- A clean mason jar or glass bottle for storing – I like these ones
Instructions
Chop up your garlic and add it to the saucepan.
Add the olive oil to your saucepan with the garlic. Gently heat your oil over medium heat until it is warm. Don’t let it start smoking – this will change the flavour of the oil.
Add in the garlic and spices. Let them gently heat for 2–3 minutes.
Remove from heat and stir in your dried peppers and flakes.
Let it infuse at room temperature until it cools completely.
Strain with cheesecloth.
Store in a glass bottle or small jar for up to a month.
How long will it last
If you used only dried ingredients, it can be stored at room temperature for a month or so. Infused oils made with fresh ingredients should be stored in the fridge and consumed within a few days.
How to use it
- Drizzle on pizza, pasta, or french fries
- Stir into salad dressing
- Mix with greek yogurt for a super spicy dip
- Gift in small batches—makes great gifts for Father’s Day or anyone who likes some heat
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Easy Chili Pepper Infused Olive Oil
Ingredients
Equipment
Method
- Chop up your garlic and add it to the saucepan.
- Add the olive oil to your saucepan with the garlic. Gently heat your oil over medium heat until it is warm. Don’t let it start smoking – this will change the flavour of the oil.
- Add in the garlic and spices. Let them gently heat for 2–3 minutes.
- Remove from heat and stir in your dried peppers and flakes.
- Let it infuse at room temperature until it cools completely.
- Strain with cheesecloth.
- Store in a glass bottle or small jar for up to a month.
Notes
How long will it last
If you used only dried ingredients, it can be stored at room temperature for a month or so. Infused oils made with fresh ingredients should be stored in the fridge and consumed within a few days.How to use it
- Drizzle on pizza, pasta, or french fries
- Stir into salad dressing
- Mix with greek yogurt for a super spicy dip
- Gift in small batches—makes great gifts for Father’s Day or anyone who likes some heat
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