Homemade Chilli Oil
Servings: 16
Calories: 144kcal
Make this easy Homemade Chilli Oil to drizzle over your Asian-inspired dishes and add a little extra heat. It keeps for up to 1 year in the pantry.
Ingredients
Instructions
- Heat a medium pan over low heat. Add the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods. Toast for 1 minute, stirring continually.
- Add the oil, and simmer on low heat for 5 minutes so the spices gently infuse the oil with their flavour.
- Set the oil aside to cool for 5 minutes.
- Place the chilli flakes, chilli powder and salt into a clean heatproof jar.
- Strain the oil into the jar directly over the chilli and salt mixture. Use a spoon to stir.
- Add 1 star anise, a cinnamon stick and a bay leaf back into the jar.
- Keep sealed in the pantry for up to 1 year.
Notes
Note 1 – Use the palm of your hand to gently flatten/crack the cardamom pods to stop them from sputtering during cooking.
Note 2 – I used olive oil because I don’t mind the taste of it in my Asian dishes. If preferred, you can use neutral-flavoured oil, such as peanut, canola (rapeseed) or vegetable oil.
Note 3 – I use ½ cup (30 g) of chilli flakes because I like thicker chilli oil. You could start with ¼ cup (15 g) and add more if needed at the end until you reach your desired consistency.
MAKE AHEAD
Store in an airtight container in the pantry for up to 1 year.LEFTOVERS
Store in an airtight container in the pantry for up to 1 year. Source – This recipe is inspired by Marion Grasby’s Chilli Oil recipe, which you can view here.Nutrition Facts
Homemade Chilli Oil
Amount per Serving
Calories
144
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Sodium
337
mg
15
%
Potassium
99
mg
3
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
0.2
g
0
%
Protein
1
g
2
%
Vitamin A
764
IU
15
%
Vitamin C
0.3
mg
0
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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