Chili Oil
A fiery, aromatic chili oil made with dried chilies, Sichuan peppercorns, and garlic. Perfect for drizzling over noodles, dumplings, or stir-fries.
- Total time
- 40 min
- Servings
- 16
- Calories
- 250
- Protein
- 1g
Ingredients
- 1 cup dried red chilies
- 2 whole green chilies
- 2 tbsp Sichuan peppercorns
- 6 cloves garlic
- 2 cups vegetable oil
- 1 tsp salt
Instructions
- 1
Slice the 1 cup dried red chilies into 1-inch pieces and finely chop the 2 green chilies. Peel and lightly crush the 6 garlic cloves.
- 2
Place the chilies, green chilies, 2 tbsp Sichuan peppercorns, and garlic in a heatproof bowl. Sprinkle with 1 tsp salt.
- 3
Heat the 2 cups vegetable oil in a saucepan over medium-high until it shimmers and a small piece of chili sizzles immediately, about 5 minutes.
- 4
Carefully pour the hot oil over the chili mixture. It will bubble vigorously—stir once to ensure everything is coated.
- 5
Let the oil cool completely, about 30 minutes, then transfer to a jar. The oil will deepen in color and become fragrant as it infuses.
Tools you’ll need
- heatproof bowl
- saucepan
- knife
- cutting board
- jar for storage
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