If you love spicy food, you have to try this Garlic Chili Oil Recipe! With just a few simple ingredients and recipe steps, you’ll have a delicious homemade chili oil to drizzle on all of your favourite savoury foods for a spicy kick of flavour.
Why You’ll Love This Recipe
- It’s ready in less than an hour. All it takes to make a delicious spicy chili oil from scratch is a few pantry-friendly ingredients, a small pot and about 30 minutes to simmer. That’s it!
- You can drizzle it on everything. Well almost everything. Try adding this delicious chili oil to your favourite plant-based protein or really any savoury dish that could use a good boost of flavour.
- It makes a thoughtful gift. If you’ve been looking for a thoughtful, homemade gift for the holiday season, this spicy chili oil recipe is the perfect thing. It’s a recipe that won’t break the bank, yet is a memorable gift that’s perfect for gifting friends, family, teachers, neighbors, and more!
Key Ingredients and Substitutions
- Oil – Using a high quality oil is key to making your own chili oil. I like avocado oil for its bolder flavour and high smoke point, but other oils such as canola oil, vegetable oil, or even grapeseed oil would work as well. It’s important to use an oil you enjoy the taste of because it is the main ingredient!
- Chili flakes – Any chili flakes of choice will work. I’ve used both Sichuan peppercorns, Sichuan chili flakes and red chili flakes or red pepper flakes. These ingredients will provide different kinds of spiciness – depending on your taste buds, some find red chili flakes spicier whereas others find Sichuan peppercorns. If you want additional depth of flavour, add a combination of both to your chili oil!
- Star anise – You might not think to add warm, aromatic spices to your chili oil, but it adds a balance to the heat in the oil by adding a bit of sweetness and robust flavour.
- Cinnamon – Similar to the star anise, a single cinnamon stick adds warmth, sweetness, and helps balance the heat level from the chilis and peppercorns!
- Bay leaves – This dried herb has a mild, earthy flavour that infuses a great aroma to the oil, enhancing its overall taste.
- Garlic – Essential in a spicy garlic oil! I recommend using about 3 large cloves of crushed garlic. Adding additional garlic will cause the oil to spoil faster.
- Chilis – My favourite chili peppers to use are dried de arbol chilis or “bird’s beak chilis”. These chilis are common in Mexican cuisine and provide a good spicy, smoky natural flavour. If you have another dried chili you love, feel free to substitute it and experiment with additional flavours to suit your personal preference.
How to Make Garlic Chili Oil
- Combine the ingredients in a small pot. Place all of the garlic chili ingredients in a small pot on the stovetop. Heat over medium-low heat for 30 minutes, or until the crushed cloves of garlic are browned.
- Strain. Using a fine mesh strainer or sieve, strain the oil into an airtight container and store in the refrigerator until ready to use.
Watch me make this Garlic Chili Oil on my Instagram account!
How Long Does Homemade Chili Garlic Oil Last?
Homemade chili garlic oil should be used within about 1 week when stored in a glass jar such as a mason jar. If you wish to store this oil for longer, omit the garlic and use proper sanitization and canning procedures to prevent bacteria growth and contamination.
I personally don’t consider myself an expert in home canning, but you might find this Canning for Beginners Guide Helpful!
Recipe FAQs
Can garlic oil go rancid?
YES, homemade garlic chili oil can go rancid! The biggest culprits are contamination inside the storage container and poor storage conditions. For best results, carefully follow the instructions below when preparing and store in a clean, sterile glass jar.
Can I leave this oil at room temperature?
No, please do not leave this oil at room temperature. Garlic cloves are high in moisture content and when combined with oil, it creates an ideal environment for bacteria growth and mold. Homemade garlic chili oil must be refrigerated and enjoyed within 7 days to be on the safe side.
Is this chili oil gluten-free and vegan?
Yes! Like most store-bought oils, this spicy sauce is both gluten-free and vegan and a great flavourful sauce to add to a well-rounded plant-based diet. If you find an oil recipe that calls for soy sauce, use gluten-free tamari in it’s place.
How can I use this spicy oil?
This homemade chili garlic sauce can be used a ton of different ways. It’s a great condiment to use as a dipping oil, sauce for stir fries, stir it into soups and ramen broths for spice, or drizzle it on things like garlic bread, pizza, breakfast dishes, and more. The options are really endless!
If you’re looking for specific recipes to make using this spicy chili oil, check out a few of our favourites below!
Recipes to Use this Garlic Chili Oil With
- Chili Oil Garlic Fingers Recipe
- Potato Leek Soup
- Udon Noodle Stir Fry
- Crispy and Spicy Lemon Herb & Garlic Smashed Potatoes
- Nutty Almond Basil Noodles with Spicy Garlic Oil
Easy Garlic Chili Oil Recipe
- Total Time: 40
- Yield: 1 jar
Description
If you love spicy food, you have to try this Garlic Chili Oil Recipe! With just a few simple ingredients and recipe steps, you’ll have a delicious homemade chili oil to drizzle on all of your favourite savoury foods for a spicy kick of flavour.
Ingredients
Chilli Oil
- 1 Cup avocado oil or vegetable oil
- 5 tbsp chili flakes or Sichuan peppercorns
- 5 star anise
- 1 cinnamon stick
- 3 bay leaves
- 3 crushed cloves of garlic
- 1 tsp salt
- 4 de arbol chilis
Instructions
- Combine ingredients into a small pot and heat it over medium-low heat on the stove for 30 minutes (until garlic is browned)
- Strain and pour into an airtight container – consume within 1 week (if you wish to store for longer, only add dry ingredients *no garlic* and use proper sanitization/canning procedures to avoid bacteria contamination!) if you’re unsure on this, make sure to do your research for proper food safety
- Prep Time: 10
- Cook Time: 30
★★★★★