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How To Make Your Own Chili Oil

How To Make Your Own Chili Oil

The great thing about making your own chili oil is that it is simple, low cost and doesn’t require much time.  Chili oil is a great compliment to Asian inspired dishes and adds a spicy kick to anything bland.

The reason why chili peppers and oil infuse so well together, is because the natural oils in the chili begin to come out and blend with the vegetable oil once it reaches a high temperature.

It is completely up to you how hot you want the chili oil to be – just add hot or mild chili peppers to your personal taste and preference.


  • Approximately 2 cups of vegetable oil – corn, olive or canola will do just fine.
  • 1 1/2 cups of your favorite type of dried, crushed chilies.  Chose your chili pepper depending on the level of heat you want.

Step One:

In a small sized pan, mix the crushed chili’s and vegetable oil and heat it up until it is just about to start bubbling.

Reduce the heat to the lowest setting and let the mixture simmer until the chili’s begin to darken.

A little note to self:  If you want a stronger chili taste (not hotter) leave the oil on low heat until the chili’s turn black.  The chili oil will be very pungent in taste, but also taste a little less fresh.

Once you’re chili’s are darkened to your desired likeness, remove it from the heat and allow it to sit at room temperature for 10-12 hours at least.  Strain the oil into a jar with a tight fitting lid and store it in the refrigerator.  Before using the oil, allow it to come back to room temperature – this will ensure the best, freshest tasting chili oil!

Experimenting with different types of chili’s and vegetable oil can produce some surprising results!  Never be afraid to try out new a combination because you never know what the end result may be.


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