Homemade Chili Oil is easier than you think! This Chinese Chili Oil tastes just like the restaurant version but is made with good ingredients!
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!
NOTES:
- 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 🙂
Recipe Adapted From: Paleo Chinese Chili Oil from Ancestral Chef
Did you make this recipe? Please give it a star rating below!
Alyssa needs to update photos, recipe card, social pug and keywords
- 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
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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.
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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.
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Add processed spices and cook over medium heat 3 to 4 minutes until peppercorns turn just a shade darker.
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Remove from heat, add a pinch of salt, stir to combine and let cool.
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Once cool, transfer to a glass storage container with a lid. Store in a cool, dark cabinet and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Why do you want to avoid canola or safflower oil. I’ve made a similar recipe with safflower.
peanut oil seems like a tasty vehicle.
This stuff came out great. I used it to finish some Sichuan fermented pickles. Together it is truly addictive. Thanks for this recipe
So glad you like it Ryan! The fermented pickles sound awesome.
Just made this. My ratios were way off tho so it ended up spicy as OMFG. Ty ! Very delicious. 😉
Nice – enjoy it Johan!
What is the shelf life of this?
I keep this oil (un-refrigerated) for up to 3 months Joyce!
If.i put onion n garlic in it what would be storage life unrefridgerated ??
Hi Neni,
I have never tried that so I am not sure how it would hold up. If you test it, come back and let us know!
I’d be careful. Trying to preserve wet ingredients in oil while unrefrigerated can create a botulism risk. If you’re going to use other ingredients besides dried chilies, I’d suggest you refrigerate.
Thanks so much for the shout out.
Absolutely Kim 🙂
Homemade condiments are just the best!! I’m making this Chili Oil asap. I love the list of condiment links you share and will be checking many of them out. Thanks for including my jalapeno sauce, too!
Couldn’t agree more and after making them yourself, it really makes you do a double take at some of the bizarre additives and ingredients in the stores.
As the very lucky recipient of this, may I just tell you I am OBSESSED and a total convert?
You are the BEST!
So glad you are loving it!! 🙂
One of the most used oils in my home, we love some spice. I like that you’ve coconut oil, but doesn’t that change the taste of the oil and make it a bit stronger, not that I don’t like the idea..I In fact really like the idea.
I put this on EVERYTHING! 🙂
Alyssa,
Szechuan peppercorns are the things that make my mouth happy when I eat Ma La wonton or Ma Po tofu. I need to get some of them next time I’m at Penzey’s.
This chili oil looks gorgeous–lovely photos, Pamela!
Thanks!
I tried making a chili oil last year and was completely unimpressed. I know it didn’t have avocado oil in it though. (heck, I’ve never heard of that before now!) So, I need to play with the idea again now. Thanks!
Mary, you could use light olive oil in place of the avocado or coconut oil if you have that.
I’ve made this before, but it’s been years. Maybe decades! Gotta try it again. You’re right, it’s so simple. Thanks for the reminder.
I think I need to always have a jar of this in my pantry 🙂
My spicy loving heart is just going wild over this!!!
Right? Between this oil and homemade Sriracha, I am in a spice coma over here.
Why do you use both coconut and avocado oils? Is there an advantage?
The original recipe I found used 100% coconut oil and I found the taste very overwhelming. I also tried a version with just avocado oil and found it too flat. This combo is my happy medium and a way to avoid canola / safflower oils.
I’m definitely making this this weekend! I’ve got such a love for this stuff, but really should have realised how easy it is, and that we don’t need to buy it!
It’s definitely one of those things that leaves you wondering why you didn’t make it years ago!