Homemade Chili Oil
DIY Chili Oil for Enhanced Flavor
While store-bought chili oil is convenient, making your own at home allows for unparalleled freshness and customized flavor. All you need is chili powder and cooking oil. Garlic and ginger can be added according to personal preference for an even richer taste. Elevate your dishes with this homemade chili oil!
Ingredients- Chili powder (use a fine grind with a deep color)
- Cooking oil (neutral oils like canola or grapeseed oil work well)
- Minced garlic (optional, to taste)
- Minced ginger (optional, to taste)
Cooking Instructions
Step 1
First, gather your ingredients: chili powder, cooking oil, and optional minced garlic and ginger. A good ratio is about 1/3 to 1/2 part chili powder to oil (e.g., for 300ml oil, use 100-150g chili powder). If using, add the minced garlic and ginger. Heat the cooking oil in a pot over low heat. Be careful not to overheat the oil, as this can burn the chili powder.
Step 2
Once the oil is warm (around 140-160°F or 60-70°C – you should feel a gentle warmth when you hold your hand above it), reduce the heat to very low or turn it off briefly. Add the chili powder, minced garlic, and minced ginger to the warm oil and stir well, breaking up any clumps of chili powder. Cover the pot and let it steep for about 30 minutes, allowing the flavors and aroma to infuse into the oil.
Step 3
After 30 minutes, strain the mixture through a fine-mesh sieve or cheesecloth to separate the oil from the chili flakes. Place the sieve over a clean bowl or pot and carefully ladle the infused oil through, collecting the clear chili oil. Try to pour slowly to minimize chili sediment passing through. Gently press down on the solids in the sieve to extract any remaining oil.
Step 4
Pour the fresh chili oil into a clean glass jar for storage. Your homemade chili oil is ready! Use it to add a delicious, spicy kick to stir-fries, noodles, soups, and more. Stored in the refrigerator, it should stay fresh for about 2-3 weeks.
