Hot red chili oil

Prep 5 min
Total 5 min
Plus 1 hour cooling time
Makes 1 cup

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1 cup
canola oil, or another neutral oil, divided
2 to 3
whole dried red chilies, such as chipotle or chile de árbol


  • Measure out oil. Heat a saucepan over medium. Add 2 tbsp oil, chili flakes and whole chilies. Cook, stirring, until chilies start to sizzle but before browning, about 1 min. (If peppers brown, start over, as this will affect taste.)
  • Add remaining oil to pot. Heat until oil is warmed, about 2 min. Remove from heat and pour into a glass jar or an airtight bottle. Let cool, about 1 hr. Seal jar or bottle. Shake to disperse chilies.

Kitchen Tip: Fresh chili oil will be relatively mild but will release heat and spice as it ages. Keep refrigerated for up to 3 months.





Calories 40, Fat 5 g,
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