How to make Chili oil at home with just two base ingredients and a super quick and easy method. This gluten-free, vegan condiment is the perfect addition to elevate tons of meals, with a smoky, spicy aroma that is sure to delight!
Pour the oil in a small saucepan and heat over medium heat.Heat the oil for about 2-3 minutes until hot. It's very important not to overheat the oil, you can use a thermometer if preferred (keep it below 380ºF/193ºC), but heating it on medium-low should suffice.
Next, carefully pour the oil over the dried chili flakes. They will sizzle wonderfully from the heat and let off an amazing aroma - see the video.
Add the salt to the mixture and stir well to fully incorporate.
Finally, leave the oil to cool down completely then transfer to a sterilized glass jar.
How To Store:
As long as the oil is stored in a sterilized, airtight container then this oil will last six months, if not longer, in the fridge or around 2-3 months at room temperature. As we haven't added any other 'aromatics', it is likely to last far longer (over a year). Just make sure to always use clean utensils when spooning any oil from the jar.You'll know when the oil has 'gone bad' as the oil will become rancid and will smell and taste bad.
Read the blog post for all the different oil and chilli options you can choose from as well as optional add-ins.
You can leave the chili oil with the flakes inside or strain it for a clear oil.
Make sure that the jar/container you use has been sterilized in boiling water and left to dry completely.
Experiment with the types of chili flakes you use and the amounts of each. start of subtle if you know you prefer a subtle-spice. It may take some time and experimentation to find your perfect combination!
When adding any extra aromatics, this will affect the shelf life of the oil, so be aware.