The Bluster and the Burrow
Chili Oil Recipe
This homemade chili oil uses hot peanut oil to unlock the flavor and aroma of dried chili flakes, creating a deeply flavorful, versatile condiment. It improves with time and can be used to finish noodles, eggs, vegetables, and dipping sauces with balanced heat.
Print Recipe
Equipment
- Candy Thermometer optional
Ingredients
- 1/4 cup dried red chili flakes
- 1 cup peanut oil unrefined or semi-refined
Instructions
- Place 1/4 cup dried red chili flakes in a dry glass jar.
- Heat 1 cup peanut oil in a small saucepan to 400°F until lightly smoking.
- Let cool 5–7 minutes to 325–350°F.
- Pour over chili flakes.
- Cool completely.
- Seal and let mature 5–7 days before using.
Notes
Temperature control determines flavor. Oil that is too hot scorches the chili flakes and creates bitterness. Oil that is too cool will not fully extract their flavor.
The flavor improves significantly over the first week. Fresh chili oil tastes sharp and simple; time allows the bflavors to deepen and integrate.
Always use a completely dry jar. Any water introduced into the oil can shorten shelf life.
Sediment at the bottom is normal. The chili flakes continue infusing the oil over time.
Store in a sealed jar in a cool, dark place for up to 6 months. Always use a clean spoon when serving.
Nutrition
Calories: 2076kcal | Carbohydrates: 29g | Protein: 8g | Fat: 224g | Saturated Fat: 38g | Polyunsaturated Fat: 74g | Monounsaturated Fat: 102g | Sodium: 970mg | Potassium: 1153mg | Fiber: 21g | Sugar: 4g | Vitamin A: 17537IU | Vitamin C: 0.4mg | Calcium: 195mg | Iron: 10mg
