Chili oil is one of the most popular condiments in Asia and now in so many parts of the world! It first originated in southern China in Chaozhou which is also known as Chiuchow, Chaochow, or Teochew. My first time trying this condiment was back in 2008 when one of my roommates introduced it to me and from then on, I was hooked. This condiment can be used to add flavor and spice to so many dishes. It truly compliments every dish you want to add some spice and flavor to.
There are so many types of chili oils sold in various grocery stores. However, I found that it’s healthier and fresher to make it at home as opposed to buying it. For example, you can choose your own ingredients to use and know exactly what’s in it and when it was made. So, you can be assured that there are no added preservatives among any other unhealthy ingredients. Not only that, you get to control the exact spice and salt level as well as the amount based on how much and how often you use this condiment.
There are so many versions to making chili oil and it can get pretty elaborate. My chili oil (super simple version) recipe only requires five simple ingredients. It is super easy and quick to make and this recipe can be made in just five minutes. It’s great for anyone who’s busy but want to add some quick spice into their dish(es). I hope that you’ll enjoy it just as much as I do. 🙂 Feel free to adjust it according to your own preference. To make it super spicy, use Thai chili and to make it a lot milder, use regular dried chili. Chili oil can be used for just about everything – Eggs, rice and noodles, chicken, dumplings, vegetables, etc.
Chili Oil (Simple Version)
Incredibly delicious and incredibly easy to make!
Ingredients
1 cup of avocado oil
1 cup dried chili (thai chili for extra spicy or regular chil for mild)
¼ tsp kosher salt (adjust salt level to taste)
¼ tsp black pepper
1 tsp soy sauce (optional; to taste)
Directions
- Toast dried chili peppers in a dry pan for about 30-45 seconds over medium heat.
- Blend chili peppers in a blender until it’s coarse and flaky.
- In a small bowl, add the dry ingredients – chili flakes, Kosher salt, black pepper and set it aside.
- In a small pot, heat oil on medium until the oil reaches ~370°-380° F. Then, pour oil over your dry ingredients. Stir and add in the tsp of soy sauce to taste for added flavor. And that it’s.
Notes
- Note: This oil can either be refrigerated after it cools down or left out at room temperature. Placing it in the refrigerator will reduce the spice level but it will keep it fresh longer, extend shelf life, and slow the oxidation process.
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