Homemade Chinese Chili Oil is where it’s at. Once you make this, you will never be tempted to buy chili oil again.
It’s just way toooo easy and provides instant hot-sauce gratification. Meaning it’s ready in 5 minutes, done. No simmering, no layering, no additional anything. Yes, you should cool it but if you want to douse your food with hot hot sauce, that’s your business.
Store-bought condiments can be such a problem. It seems like there are two large camps: one where the condiments are affordable but filled with refined sugar, preservatives, artificial colors, additives or even worse – MSG and one where the condiments are made of pristine ingredients, particularly difficult to find and so ridiculously expensive that purchasing said condiments is equivalent to say, getting a manicure.
This is the homemade condiment for those of you scared to make your own condiments. It’s super easy (as long as you have a blender or food processor) and takes minutes.
I like to use this to add heat to Asian food, sauces and on eggs!
- If you don’t want to use either coconut oil or avocado oil, I recommend using light olive oil.
- You can usually find Whole Dried Chinese or Thai Chilies in bulk or in 1-ounce or 3.5-ounce packages in the grocery store. I really like India Tree Thai Hot Chilies (Santaka Type).
- Szechuan Peppercorns used to be hard to find but now they are relatively easy. Penzey’s Spices carries small amounts and most Asian grocery stores and spice shops have them in stock.
- Pamela Bolig from Bolig Photography took the main (aka not the in-process shots) photos. This one was a challenge and we both learned so much. Then we made scrambled eggs with kale and avocado and topped it with this chili oil. Not a bad morning 🙂
1 Point Plus Per Serving - Serving Size is 1 teaspoon Recipe Makes 48 Servings
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 ounce whole dried Hot Thai Chiles
- 1/2 Tablespoon Szechuan Peppercorns
- 1/2 cup organic virgin coconut oil
- 1/2 cup avocado oil (or light olive oil)
- pinch kosher salt
- Place whole dried chilies in bowl of food processor along with szechuan peppercorns. Process for 3 to 4 minutes until chilies are broken up into small pieces.
- Combine coconut oil and avocado oil in a small saucepan and heat on medium until coconut oil is melted (if solid) or oil starts to get hot.
- Add processed spices and cook over medium heat 3 to 4 minutes until peppercorns turn just a shade darker.
- Remove from heat, add a pinch of salt, stir to combine and let cool.
- Once cool, transfer to a glass storage container with a lid. Store in a cool, dark cabinet and Enjoy!