How To Make Homemade Chili Infused Oil

A close up of dried chilis in front of a glass pint jar with chilis inside in oil. There's a bottle of oilive oil in the background.

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!

Print Recipe Pin Recipe

Cook Time 10

Total Time 10

Servings: 1 jar

Course: Infused Oils

Ingredients Equipment Method Notes

Ingredients

1 cup oil of your choice - I like using a good quality olive oil and recommend avoiding highly processed vegetable oil like canola oil because they are inflammatory to the body.
3 tbsp dried chili flakes or red pepper flakes - I've use these
1 tsp dried sesame seeds - I've used these
1 tsp dried sichuan peppercorns - I like these ones
Optional add-ins - star anise, 1 small cinnamon stick, 1–2 dried bay leaves

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!

Notes

How long does it last?

If you keep it out of direct sunlight and stored in the fridge, it can last about 2 months.

Tried this recipe?

Let us know how it was!