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–+ servings
Pepper infusing in oil with a saucepan in the background.
Nico

Easy Chili Pepper Infused Olive Oil

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.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 1 jar
Course: Homemade Condiments
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup oil of your choice - I like neutral oil like olive oil or avocado oil. I recommend staying away from vegetable oil (like canola oil) because it can cause inflammation in the body.
  • 2 tablespoons dried hot peppers of your choice
  • 1 tablespoon red pepper flakes - I've used these
  • 1 tsp sichuan peppercorns - I've used these
  • 2 garlic cloves - smashed
  • Optional additional add-ins - sesame seeds, star anise, or a few drops of hot sauce

Equipment

Method
 

  1. Chop up your garlic and add it to the saucepan.
  2. 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.
  3. Add in the garlic and spices. Let them gently heat for 2–3 minutes.
  4. Remove from heat and stir in your dried peppers and flakes.
  5. Let it infuse at room temperature until it cools completely.
  6. Strain with cheesecloth.
  7. 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

Tried this recipe?

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