How to make CHILI OIL ~ a fiery and addictive substance!

In our house, the mood drops when chili oil supplies run low. I have no Asian background and this is not an authentic oil, but it's a delicious oil, of which we consume a lot. In dipping sauce, over Asian dishes, rice, noodles, roasted veggies, meats, soups, eggs ......
In my Florida garden, sweet peppers can be a gamble. Hot peppers on the other hand, especially cayenne, never disappoint. And aside from making fermented hot sauce (    • Abundance of hot peppers?  Make fermented ...   ), my huge home grown supply usually dwindles over the year, making chili oil.
Give it a try, it really is worth it. Don't like it hot? Gift little jars to your fire loving friends. :)


You'll need - roughly - there are no precise measures here:


1.5 - 2 cups neutral oil
1 cup dried peppers flakes or choice - hot, sweet or a combination thereof

1 onion, finely diced
6 garlic cloves - finely chopped or pressed
2 - 3 star anise
2 -3 cloves
2 - 3 bay leaves
teaspoon of crushed szechuan or black pepper corns

2 - 3 tablespoons soy sauce
1 - 2 tablespoons sesame oil (optional)
salt to taste


In a sauce pan heat oil to approximately 200F (or below) and add diced onions. Put aromatics (star anise, pepper corns, clove, bay leaves) in a muslin bag or tea strainer and submerge in the oil.
After onions have shriveled significantly, (anywhere from 30 - 40 mins) add garlic. Keep at or below 200F until onions are slightly brown and floating. Be patient, this may take a while.
Remove aromatics and turn up heat to 250F. Shut off heat and immediately incorporate pepper flakes.
Allow to cool for a while, then add soy sauce, salt to taste and sesame oil if desired.
Store in refrigerator or freeze in small freezer safe jars.
Enjoy!