Not long ago I shared a Hot Chili Oil recipe, but it wasn’t the deep red oil you often buy in stores and it wasn’t as spicy. This version produces a vibrant red chili oil you can make at home. You choose the oil, you control the heat, and it’s quick and beautiful. Enjoy!
Prep Time: 3 minutes
Cook Time: 4 minutes
Total Time: 4 hours, 7 minutes
A simple, cost-saving recipe for red hot chili oil that lets you control the heat level. Make it as mild or as fiery as you like.
Ingredients:
- 2 tablespoons ground cayenne pepper
- 1/2 cup neutral-flavored oil (light olive oil or canola oil)
Instructions:
- Place the oil in a small saucepan and heat over medium heat until hot, about 4 minutes. Watch carefully and do not let the oil smoke; overheating can create a bitter flavor and produce harmful compounds.
- Put the cayenne pepper into a heatproof glass or measuring cup. Pour the hot oil over the cayenne, stir gently to combine, and set aside to cool to room temperature, several hours.
- If you prefer a clear oil, strain through a fine-mesh sieve into a heatproof jar and discard the sediment. Alternatively, leave the chili sediment in the jar for a stronger, more textured condiment. Store in a cool, dark place or refrigerate for longer shelf life.
Tips
Ways to use this red hot chili oil: Add a little to sweet chili sauce for extra heat, mix into soy sauce with rice vinegar and sesame oil as a dipping sauce for dumplings, or drizzle over soups, noodles, stir-fries, grilled vegetables, and roasted meats. Adjust the cayenne amount for milder or hotter results, and experiment with different neutral oils (avocado, grapeseed) for subtle flavor differences.