Homemade Chili Oil
Surely, you have easily accessible and affordable ingredients to substitute chili oil in your recipe. But if you prefer homemade chili oil over a store bought chili oil because you have to make sure you know every ingredient included, my recipe will be your life saver! Making homemade chili oil is cheap and easy!
Servings: 1 cup
Calories: 2048kcal
Equipment
- Saucepan
- Container with a lid
Ingredients
- 1 cup cooking oil with a high smoke point (check notes)
- 3 tablespoon chili flakes or crushed dried chili peppers
- a pinch or two of salt
Instructions
- Place all the ingredients in your saucepan.
- Heat over low or medium heat for four to five minutes, making sure you're keeping an eye on it to ensure the oil doesn't produce smoke.
- Each time the oil seems like it will produce smoke, remove the pan from the heat to help lower the temperature. Then put the pan to continue heating.
- After the four or five-minute period, turn your stove off and remove the pan from it.
- Place it on top of your countertop to allow it to cool for around two to three minutes.
- Once cool, slowly pour your homemade chili oil into your glass container.
- You can use it immediately. If you won't use it or after using it, seal the container tightly, and store it in your refrigerator.
Notes
- Oil products I highly recommend you use when making chili oil are avocado oil, peanut oil, sunflower oil, sesame oil, and olive oil.
- This homemade chili oil has a shelf life of one month.
- If you want spicier chili oil, add more chili flakes or dried chili peppers to the recipe.
Nutrition
Calories: 2048kcal | Carbohydrates: 12g | Protein: 3g | Fat: 227g | Saturated Fat: 17g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 143g | Trans Fat: 1g | Sodium: 394mg | Potassium: 468mg | Fiber: 8g | Sugar: 2g | Vitamin A: 7116IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 4mg