The Making of Chili Oil

by Lilian

Here at home, chili oil is a must! The whole family loves it. So now i’m sharing you my recipe but the spices are changeable. You can choose 5 of your favorite spices. The ones I used here are my own personal favorite.

Let’s go and make it. This recipe is good for 3 small jars of 100mL each.


Best chili oil which is very essy to make. For recipe go to #chili #oil #antioxidants #denmark #philippines

♬ Ver Elini – Toygar Işıklı
  • 300 mL neutral oil (such as vegetable, canola, or peanut oil)
  • 120 gram dried chili flakes (such as Sichuan chili flakes)
  • 10 pcs. cloves / nellikker
  • black pepper corns
  • 4 star anise / stjerne anise
  • 2 cinnamon stick /kanel
  • 1 teaspoon sesame seeds sesamfrø
  • Pinch of salt


  1. Divide chili flakes into the 3 jars then let them aside.
  2. Put the oil and add cloves, star anise, cinnamon sticks, sesame seeds, laurel leaves and salt in a small saucepan over low heat.
  3. Let it simmer for 30 minutes. Enough to extract all the good stuffs from the spices.
  4. Stir once in a while.
  5. Remove from the heat then strain the oil into a jar or container using a sieve to filter off the spices.
  6. Store in a cool, dark place for up to 2 months.

The amount of chili flakes you use will depend on how spicy you like your chili oil. If you are using a very hot chili pepper, you may want to start with less and add more to taste.

Chili oil is a versatile condiment that can be used in a variety of dishes. It is great for dipping dumplings, noodles, or spring rolls. It can also be used to stir-fry vegetables or meats, or to add heat and flavor to soups and sauces.


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