Homemade Chilli Oil is the perfect way to add some heat and extra flavour to your dishes, and it’s incredibly easy to make. This simple recipe uses readily available supermarket ingredients to create a delicious and versatile condiment that can be used in a variety of dishes, from noodles to stir-fries to dumplings. The best part is that it can be stored in your pantry for up to a year, so you can enjoy the spicy goodness anytime you want. Feel free to adjust the amount of crushed chilli depending on how thick and spicy you like your chilli oil.
I used olive oil because I don’t mind the taste of it in my Asian dishes. If preferred, you can use neutral-flavoured oil, such as peanut, canola (rapeseed) or vegetable oil.
I use ½ cup (30 g) of chilli (red pepper) flakes because I like thicker chilli oil. You could start with ¼ cup (15 g) and add more if needed at the end until you reach your desired consistency.
Homemade Chilli Oil can be stored in an airtight container in the pantry for up to 1 year.
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aliciajohn says:
How do you strain the oil?
aliciajohn says:
Taste amazing but the oil was very “dirty” do you filter it ?