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You are here: Home / Course / Condiments / Homemade Chinese Chili Oil

Published February 19, 2020. By Alyssa Brantley 33 Comments

Homemade Chinese Chili Oil

  • Gluten free
  • Low carb
  • Paleo
  • Vegan
  • Whole 30
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small bowl of homemade chinese chili oil with wood spoon

Homemade Chili Oil is easier than you think! This Chinese Chili Oil tastes just like the restaurant version but is made with good ingredients!

blue and white dish filled with homemade chinese chili oil

You need to make this homemade chili oil pronto!

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.

I like to use this to add heat to Asian recipes, take-out, sauces and even on eggs!

What is Chinese Chili Oil?

Chinese chili oil is also called red oil in China. It is a condiment that is made using a combination of seasonings such as red pepper, Sichuan peppercorn, and sometimes other spices like ginger.

These seasonings are combined in a base of High-heat cooking oil. Chili Oil comes together into a perfectly spicy sauce that goes great on any dish that needs an extra kick.

Ingredients To Make Chili Oil

This recipe does require a few unique ingredients that you might not be able to pick up with your other everyday groceries at your local supermarket. Thankfully we live in an age where almost anything can be bought online, so you can easily find almost all of these ingredients on Amazon.

We like to use a mix of high-heat cooking oils to perfect the flavor and texture. Just avocado oil had a bitter taste. Just coconut oil solidified at room temperature and imparted a coconut taste on our dishes.

  • Whole dried Hot Thai Chiles
  • Szechuan peppercorns
  • Organic virgin coconut oil
  • Avocado oil (or Peanut Oil or Light Olive Oil)
  • Kosher salt

ingredients to make homemade chili oil

How To Make Chinese Chili Oil

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.

Just follow these step by step instructions with easy to follow process photos and you’ll have an amazing homemade chili oil in no time.

adding whole chili's to the food processor for homemade chili oil

  1. Place whole dried chilies in a bowl of a food processor along with Szechuan peppercorns.

crushed chili's in the food processor for chinese chili oil recipe

2. Process for 3 to 4 minutes until chilies are broken up into small pieces.

3. 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.

pouring chopped chili's into hot oil to make homemade chili oil

4. Add processed spices and cook over medium heat 3 to 4 minutes until peppercorns turn just a shade darker.
5. Remove from heat, add a pinch of salt, stir to combine and let cool.
6. Once cool, transfer to a glass storage container with a lid. Store in a cool, dark cabinet and Enjoy!

Tips For The Best Homemade Chili Oil

  • If you don’t want to use either avocado oil, I recommend using either peanut oil or 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 🙂

small bowl of homemade chili oil with a wood spoon

Gluten-Free Asian Recipes

Here are some recipes you will want to use this Homemade Chili Oil on:

Singapore Rice Noodles

Vegetarian Hot and Sour Soup

Low Carb Wonton(less) Soup

Whole30 Egg Roll in a Bowl

Instant Pot Beef and Broccoli

Easy Chicken Stir Fry

Paleo Pepper Steak

Beef Chow Fun

Turmeric Fried Rice with Beef

Chicken and Asparagus Cauliflower Fried Rice

Mango Shrimp

Did you make this recipe? Please give it a star rating below!

Homemade Chinese Chili Oil
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
 

Homemade Chili Oil is easier than you think! This Chinese Chili Oil tastes just like the restaurant version but is made with good ingredients!

Course: Condiments
Cuisine: Asian, Chinese
Keyword: easy homemade chili oil recipe, how to make chinese chili oil, how to make homemade chinese oil, whole30 condiments
Servings: 48 servings
Calories: 41 kcal
Author: Alyssa Brantley
5 from 8 votes
bowl of homemade chili oil with wood spoon and whole chilies
Print
Ingredients
  • 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
  • 1 pinch kosher salt
Instructions
  1. 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.

  2. 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.

  3. Add processed spices and cook over medium heat 3 to 4 minutes until peppercorns turn just a shade darker.

  4. Remove from heat, add a pinch of salt, stir to combine and let cool.
  5. Once cool, transfer to a glass storage container with a lid. Store in a cool, dark cabinet and Enjoy!
NOTES:
  • If you don't want to use either avocado oil, I recommend using either peanut oil or 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 🙂
Nutrition Facts
Homemade Chinese Chili Oil
Amount Per Serving (1 Teaspoon)
Calories 41 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Potassium 12mg0%
Vitamin A 155IU3%
Vitamin C 0.2mg0%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Recipe Adapted From: Paleo Chinese Chili Oil from Ancestral Chef

UPDATE NOTES: This Chinese Chili Oil was originally posted in August 2013 and was updated in February 2020 with new photos, better instructions, and more helpful information.

 

 

 

 

Filed Under: By Diet, Condiments, Dairy Free, Egg Free, Fall, Gluten Free, Grain Free, Keto, Low Carb, Nut Free, Paleo, Primal, Season, Spring, Summer, Vegan, Vegetarian, Whole30, Winter

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Reader Interactions

Comments

  1. Tim pollard says

    February 7, 2019 at 12:42 am

    Why do you want to avoid canola or safflower oil. I’ve made a similar recipe with safflower.

    Reply
  2. the moo says

    September 18, 2014 at 4:53 pm

    peanut oil seems like a tasty vehicle.

    Reply
  3. Ryan says

    January 22, 2014 at 7:07 pm

    This stuff came out great. I used it to finish some Sichuan fermented pickles. Together it is truly addictive. Thanks for this recipe

    Reply
    • EverydayMaven says

      January 23, 2014 at 9:52 pm

      So glad you like it Ryan! The fermented pickles sound awesome.

      Reply
  4. Johan Lindqvist says

    October 18, 2013 at 7:10 am

    Just made this. My ratios were way off tho so it ended up spicy as OMFG. Ty ! Very delicious. 😉

    Reply
    • EverydayMaven says

      October 18, 2013 at 7:50 am

      Nice – enjoy it Johan!

      Reply
  5. Joyce says

    September 15, 2013 at 3:31 pm

    What is the shelf life of this?

    Reply
    • EverydayMaven says

      September 16, 2013 at 2:52 pm

      I keep this oil (un-refrigerated) for up to 3 months Joyce!

      Reply
      • neni says

        May 25, 2015 at 7:59 am

        If.i put onion n garlic in it what would be storage life unrefridgerated ??

        Reply
        • EverydayMaven says

          May 25, 2015 at 9:54 am

          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!

          Reply
        • Ryan says

          May 25, 2015 at 12:05 pm

          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.

          Reply
        • Savi says

          August 1, 2020 at 7:23 pm

          Garlic and wee bit of onions fried until golden and crunchy, together with fried prawn shells and a bit of meat, totally elevates this to a different level. Putting a bit of sugar or sweetness, helps a. It too..

          Reply
  6. Kim Beaulieu says

    September 12, 2013 at 10:58 pm

    Thanks so much for the shout out.

    Reply
    • EverydayMaven says

      September 13, 2013 at 9:24 am

      Absolutely Kim 🙂

      Reply
      • cutismama says

        September 1, 2019 at 5:04 pm

        I definitely want to have this as a staple. Does the coconut oil re-solidify, or does the avocado oil keep it liquid?

        Reply
        • Alyssa Brantley says

          September 23, 2019 at 1:45 pm

          Hey! I keep it in the cabinet and it still liquid. If you refrigerate, it will become a solid.

          Reply
  7. Hannah says

    September 12, 2013 at 7:51 am

    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!

    Reply
    • EverydayMaven says

      September 12, 2013 at 8:36 pm

      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.

      Reply
  8. Erina says

    September 8, 2013 at 8:34 pm

    As the very lucky recipient of this, may I just tell you I am OBSESSED and a total convert?

    You are the BEST!

    Reply
    • EverydayMaven says

      September 9, 2013 at 12:54 pm

      So glad you are loving it!! 🙂

      Reply
  9. Ash-foodfashionparty says

    September 8, 2013 at 12:43 pm

    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.

    Reply
    • EverydayMaven says

      September 8, 2013 at 8:05 pm

      I put this on EVERYTHING! 🙂

      Reply
  10. [email protected] says

    September 8, 2013 at 12:30 am

    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!

    Reply
  11. Mary says

    August 29, 2013 at 6:54 am

    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!

    Reply
    • EverydayMaven says

      August 29, 2013 at 7:21 am

      Mary, you could use light olive oil in place of the avocado or coconut oil if you have that.

      Reply
  12. [email protected] says

    August 28, 2013 at 3:28 pm

    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.

    Reply
  13. Sues says

    August 27, 2013 at 6:31 pm

    I think I need to always have a jar of this in my pantry 🙂

    Reply
  14. Ashley - Baker by Nature says

    August 27, 2013 at 4:22 am

    My spicy loving heart is just going wild over this!!!

    Reply
    • EverydayMaven says

      August 27, 2013 at 8:52 pm

      Right? Between this oil and homemade Sriracha, I am in a spice coma over here.

      Reply
  15. Norma Chang says

    August 26, 2013 at 4:46 pm

    Why do you use both coconut and avocado oils? Is there an advantage?

    Reply
    • EverydayMaven says

      August 27, 2013 at 8:51 pm

      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.

      Reply
  16. [email protected] says

    August 26, 2013 at 4:29 pm

    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!

    Reply
    • EverydayMaven says

      August 27, 2013 at 8:49 pm

      It’s definitely one of those things that leaves you wondering why you didn’t make it years ago!

      Reply

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