Make Your Own Chilioil


I absolutely love cooking with chilioil. Wether you use it in your salads, sprinkle it over your pizza or just use it to fry your vegetables in, everything gets better with chilioil. Of course you can buy your chilioil ready made in the supermarket, but why not make it yourself? It’s so easy and that way you can make it your own.

The basic chilli oil recipe is just chili flakes and oil, but you can add various things to your own taste. Ingredients that you can add and make for a great twist to you chilli oil are:

Garlic
Ginger
Sesame seeds
Bay leaves
Star anis
Salt
Cinnamon
Mixed spice

In my variation I added bay leaves, star anis, cinnamon and salt to the basic recipe and I absolutey love it! It is al least 10 times better than the oil that you buy in the supermarket and the great thing is that it lasts as long as well!

Onto the recipe itself then..

First, combine the bay leaves, star anis, cinnamon powder, salt and 250ml vegetable oil and heat over medium-high heat. The oil should reach between 190 -200 C.

Carefully pour the oil through a filter, to get rid of the bay leaves and the star anis, into a ceramic and heat resisting bowl.

While the oil is bubbling, add the chili flakes and use a metal spoon to stir gently, so they’ll cook thoroughly

Leave the oil to cool for at least 2 hours before transferring it into your bottle. Your oil is now ready for use, but the taste will we even more intense after you let it mature for about a day.

Print Recipe
Chili Oil
Course oil, other, supplements
Cuisine chinese
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2 hours
Servings
ml
Ingredients
Course oil, other, supplements
Cuisine chinese
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2 hours
Servings
ml
Ingredients
Instructions
  1. Combine the bay leaves, star anis, cinnamon powder, salt and 250ml vegetable oil and heat over medium-high heat. The oil should reach between 190 -200 C.
  2. Carefully pour the oil through a filter, to get rid of the bay leaves and the star anis, into a ceramic, heat resisting bowl. While the oil is bubbling, add the chili flakes and use metal spoon to stir gently, so they'll cook thoroughly
  3. Leave the oil to cool for at least 2 hours before transferring it into your bottle. Your oil is now ready for use, but the taste will we even more intense after you let it mature for about a day.
  4. The oil can be stored at room temperature for about a month and up to six months in the fridge
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