If you haven’t heard of chilli oil, you must live under a rock! This one has taken the internet by storm, and I think it’s for all the right reasons. The recipe is quick and easy; this oil is the perfect way to alleviate a simple dish and take it several notches higher! Let’s find out how to make chilli oil at home…
Ever since I made my first batch of chilli oil last year, I always make sure to have a bottle of it hanging out in my fridge at all times. It’s the perfect way to make a boring dish more fun, and elevate the flavours. I am not kidding when I say that I add this quick chilli oil to just about anything. From noodles and stir frys to eggs and toasts, this easy chilli oil recipe pairs so well with anything and everything under the sun.
And the best part about this quick chilli oil recipe is how simple it is to make at home. It uses just a handful of pantry staple ingredients, and comes together in a jiffy. I usually make a large batch once a month, and store it in a glass jar to be used as and when needed. Not only is making chilli at home a lot more economical then buying it readymade, but it’s also super quick and easy. Trust me, once you start making your own chilli at home, there is just no going back.
- A super simple yet flavourful condiment that helps alleviate anything it’s added to.
- Extremely versatile. Can be added to a variety of dishes to enhance the taste
- Making it at home means it’s cleaner and you know exactly what’s going into your chilli oil.
- A lot more affordable than its store-bought counterparts.
- Easily customisable. You can adjust the spice level depending on your tolerance.
ingredients you need to make chilli oil at home
- Oil: You need a neutral-flavoured oil with a high smoke point to make chilli oil. I have used vegetable oil, but you can use canola, peanut or sunflower oil if that’s available to you more easily.
- Garlic: Whole garlic cloves, peeled and washed. Adds so much flavour and aroma to the oil.
- Sesame seeds: Lightly toasted to enhance the flavour. Adds a beautiful nutty flavour, authentic to Chinese cuisine. I used white sesame seeds in this recipe, but you can use the black variety too. You can use both or either, depending on what’s available to you.
- Chilli flakes: I have used regular red chilli flakes for this recipe as they are the most easily available.
- Salt: Just a little bit to help enhance the flavour.
- These ingredients will give you a basic chilli oil. However, if you want to take things a notch higher, you could also add star anise, sichuan peppers, scallions, ginger, cinnamon, bay leaves, etc. for more flavour.
Richa’s top tips to make the best chilli oil
- When pouring the hot oil over the chilli flakes, make sure that your oil is the perfect temperature. If it’s too hot, then you could end up burning the spices and chilli flakes.
- Keep a spoon handy to mix the hot oil with the other ingredients. This will allow the heat to distribute evenly making sure nothing gets burnt.
- Allow the garlic and sesame seeds to toast lightly in the hot oil. This not only helps release the flavour better, but also reduces bitterness. Alternatively, you can fry garlic and sesame in the oil over a low flame before adding the chilli flakes and salt. This method gives you more control.
How to store chilli oil
Owing to the high fat content of chilli oil, it has a pretty long shelf life. You can either store it on the counter in a clean, airtight container for up to a month. However, make sure that it’s away from direct sunlight. Alternatively, you could even place the jar in the refrigerator to increase its shelf life. This chilli oil stays good in the refrigerator for up to 3 months.
What to serve chilli oil with?
A drizzle of this mouthwatering chilli oil can transform just about anything. I am not kidding when I say that I add a little bit of this to almost everything. But I especially love adding a little chilli oil to my fried rice, noodles, and stir fried veggies and chicken. I also use some of it as a dip to have with momos and dumplings. Adding a little bit to my breakfast eggs and toast is another one of my favourite ways to eat this delectable condiment. However, I urge you to be creative with using this one, because honestly, this chilli oil is so good that you just cannot go wrong with it!
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Easy Chilli Oil
Ingredients
- ½ Cup Vegetable Oil
- 8 Cloves Garlic thinly sliced
- 2 Tablespoons Sesame Seeds White or Black or both
- 2 Tablespoons Red Chilli Flakes
- 1 Teaspoon Salt
Instructions
- Heat oil on a low flame until hot (350F or 175C).
- Add sliced garlic, sesame seeds, red chilli flakes and salt to a jar. Pour the hot oil into the jar and mix. Allow the mixture to cool.
- Use the lid to cover the jar and ensure it is airtight. Store for up to a month on the counter, away from sunlight, or for up to 3 months in the fridge. Use as desired.
Video
Notes
- When pouring the hot oil over the chilli flakes, make sure that your oil is the perfect temperature. If it’s too hot, then you could end up burning the spices and chilli flakes.
- Keep a spoon handy to mix the hot oil with the other ingredients. This will allow the heat to distribute evenly making sure nothing gets burnt.
- Allow the garlic and sesame seeds to toast lightly in the hot oil. This not only helps release the flavour better, but also reduces bitterness. Alternatively, you can fry garlic and sesame in the oil over a low flame before adding the chilli flakes and salt. This method gives you more control.
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