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Wooden spoon in a jar of chilli oil.

30 Minute Chilli Oil


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  • Author: Kate Alexandra
  • Total Time: 30 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan

Description

This 30-minute chilli oil is easy, SUPER delicious and can be used in so many ways. Drizzle it over salads, pizza, pasta, and use it as a dipping sauce – the possibilities are endless! And once you try making it, you’ll realise how simple it really is.

It also makes a wonderful gift – it keeps for months in sterilised jars.

Remember, if you’re looking for cup measurements, just use the ‘units’ toggle under this section and click on ‘US’.


Ingredients

Scale
  • 1 cup sunflower oil (or rapeseed, canola or another neutral tasting oil – not olive oil)
  • 1 shallot, peeled and finely chopped (or use white or brown onion)
  • 2 garlic cloves, peeled and finely chopped
  • 1 inch piece of fresh ginger, finely grated (no need to peel it)
  • 1 fresh red chilli, finely chopped
  • 2 whole star anise
  • 1 tablespoon Korean red bell pepper flakes
  • 1 teaspoon chilli flakes
  • 2 teaspoon Szechuan peppercorns, roughly crushed
  • 1 teaspoon salt
  • 1 tablespoon gochujang paste (or use tomato paste)
  • 2 teaspoons black sesame seeds
  • 2 teaspoons sesame seeds

Instructions

  1. Cook the aromatics. Heat two tablespoons of the oil in a small saucepan over medium heat. Add the shallot, 2 garlic cloves, ginger, 1 fresh chilli, 2 star anise, 1 tablespoon Korean bell pepper flakes, 1 teaspoon chilli flakes and 2 teaspoons of the roughly crushed Szechuan peppercorns along with 1 teaspoon of salt. Cook, stirring, for five minutes until the shallot has softened and changed colour (it should start to look a bit see-through or translucent).
  2. Add the gochujang paste. Add the gochujang paste along with the black and white sesame seeds. Cook, stirring for another 4 minutes.
  3. Simmer the chilli oil. Add the remaining oil and set over a very gentle, low heat and let simmer for 15 minutes. Keep an eye on it because you don’t want the oil to start bubbling too much. If it does, move it off the heat for a minute and then pop it back on. After 15 minutes, take the pot off the heat and leave to cool and infuse.
  4. Transfer to jars. Once cool, transfer to sterilised glass jars and store at room temperature (will last for months like this). Once opened, store in the fridge and use within a month.

Notes

STORAGE INSTRUCTIONS: You can also store the chilli oil in an airtight container in the fridge if you don’t have any jars, and it will last for a month. Make sure you’re always using a clean spoon when you’re using the chilli oil from the jar, this way it will keep longer.

HOW TO STERILISE YOUR JARS: Sterilising jars is really easy – wash your glass jars and lids with hot soapy water, then stand upright on an oven tray (don’t dry them). Get them in the oven at 160C/320F fan and leave them in there for 20 minutes. Then they’re done! Just remember that glass will react to sudden changes in temperature – so don’t add hot oil to cold glass jars, or cold oil to hot glass jars. You want them to be at similar temperatures when you add the oil. I have a whole post all about how to sterilise jars if you’re looking for more information. 

  • Prep Time: 10
  • Cook Time: 20
  • Category: sauces
  • Method: stove top
  • Cuisine: asian

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 53
  • Sugar: 0.4g
  • Sodium: 79mg
  • Fat: 5.6g
  • Saturated Fat: 0.6g
  • Carbohydrates: 0.9g
  • Fiber: 0.2g
  • Protein: 0.2g
  • Cholesterol: 0mg