Homemade Chili Oil
Dried chili flakes steeped in hot neutral oil with whole spices make a bright, spicy condiment for noodles, rice, and eggs.
Equipment
- Small saucepan
- Heat safe bowl
- Frying thermometer
- Glass jar
Ingredients
Main Ingredients
- ½ cup dried chili flakes or crushed red pepper
- 1 cup neutral oil canola, vegetable, or peanut oil
- ¼ tsp salt
- ½ tsp garlic powder
- 1 whole star anise
- 1 small cinnamon stick
Instructions
Cooking
- Combine the dry ingredients. Add the flakes, salt, garlic powder, star anise, and cinnamon to a deep heat safe bowl.
- Heat the oil. Warm the oil over medium heat for 3 to 4 minutes until it shimmers and reads about 275 degrees F.
- Pour carefully. Drizzle the oil over the flakes in a slow stream and watch for sizzling and a deep red color.
- Steep. Stir with a dry spoon and leave the bowl uncovered for about 2 hours until fully cool.
- Store. Transfer to a clean dry jar and refrigerate for up to 1 month.
Notes
Substitutions: Use canola or vegetable oil to avoid peanut allergens, and swap the cinnamon stick for a pinch of ground cinnamon.
Tips: Use a dry bowl and spoon, and keep the heat at medium so the flakes do not scorch.
Storage: Keep in the fridge for up to 1 month and use a clean spoon each time. Nutrition is for 1 tablespoon.