In Memory Of Karen Nicole Smith, 1972 - 2016

How to Make Homemade Chili Oil from Scratch.

Spicy! Yea, it’s without any doubt that I enjoy spicy condiments. Back in 2020 I shared Granny’s Insane Pepper Oil and not to be outdone, I followed up with my take on The Ultimate Caribbean Pepper Oil. Today’s version is a bit more tame, with a wonderful balance of flavors for your Dim Sum, steamed Dumplings, drizzled on BBQ meats and vegetables and why not excite your breakfast eggs with a drop or TEN.

You’ll Need…

2 tablespoon minced garlic
2 tablespoon chopped scallions (spring onion/ green onion)
2 tablespoon chopped pepper (I used bird’s eye)
2 tablespoon white sesame seeds
2 tablespoon chili flakes
1 cup veg oil
2 tablespoon light soy sauce
2 tablespoon black (Chinese) vinegar
2 tablespoon Oyster sauce
3/4 teaspoon salt
1 teaspoon Chicken Powder (stock/bouillon)
1 teaspoon white sugar
2 tablespoon chopped cilantro
3/4 teaspoon grated ginger

Notes! May I recommend you watch the video below as much more about the recipe is discussed there. You’re working with very hot oil, so precaution is necessary.

Prep everything in advance as it’s just a matter of assembling after.

In a THICK (deep) bowl add the garlic, scallion, chopped pepper, sesame seeds and chili flakes. Then heat the oil until it starts smoking.

Being very careful, pour the hot oil onto everything and when it’s safe, stir to combine.

Once stirred completely, it’s time to add all of the other ingredients.

Give it a final stir and your Chili oil is ready.

Store in a clean container (I used a glass container as it will stain plastic). It will last a couple days on the kitchen counter and a few weeks in the fridge. You will need to shake/stir well before using as it will settle.

Steam some dumplings and enjoy!

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *