To make the best chilli oil, start the process with a neutral base. In the recipe above we’ve suggested using a simple vegetable oil, so the flavours of the chilli shine through. You could also use alternative oils such as sunflower or grapeseed oil.
For maximum flavour it is worth taking the time to infuse the oil with aromatics before blending in the chilli flakes and other ingredients. Some chefs will also add other ingredients with the garlic cloves, such as chopped shallots, for added complexity.
The top trick to the tastiest oil is to view the steps as building blocks to flavour. Once you’ve infused the aromatics and combined the oil with the seasonings, the final touches of the sugar and salt help to brighten the flavours and balance the overall profile of the oil. You can also add soy sauce at the end for depth of flavour or sesame seeds for texture for a crispy chilli oil.
Spice level variations
If you want to make your chilli oil even hotter than in the recipe above, try adding a pinch of chipotle or cayenne powder to increase the heat. To explore more types of chillies, check out our useful guide outlining the heat level of specific peppers to decide which ones to use in your oil.
It’s possible to personalise your spice blend, using a variety of different ingredients such as chilli powder, or substitutes such as paprika. It may take a couple of attempts at your own homemade chilli to land on the right blend for your palate.
Storage and shelf life
Homemade chilli oil should be stored in a sterilised glass container or jar. It will last around two months at room temperature, but storing it in the fridge will extend its shelf life. Before using, check that it hasn’t spoiled. Clear signs of spoilage include a sour smell, along with a cloudy or foamy appearance.
How to use chilli oil
Chilli oil is very versatile and can be drizzled over many delicious dishes, such as chilli oil noodles. It is irresistible as a dipping sauce for dumplings and can even be added to broth-based recipes such as ramen to bring heat to the bowl. For a fusion cooking approach, try drizzling it over your next brunch dish of avocado on toast for a spicy start to the day.
