• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greenbowl2soul
  • Home
  • Recipes
    • Breakfast
    • Drinks
    • Snacks
    • Side dishes
    • Salads
    • Soups
    • Main course
    • Sweet Treats
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact Us
×
Home » Side dishes

How to make Chili Oil

Published: Jun 29, 2020 · Modified: Jun 10, 2021 by Vandana Chauhan. This post may contain affiliate links.

174 shares
  • Share
  • Tweet

Jump to Recipe

How to make Chili Oil? This is something you must know if you are a fan of Asian food. This simple condiment needs only 3 ingredients and gets ready in 5 minutes. Add it to to your Asian stir-fries, noodles, or just serve as a side dish with dumplings, it will take your food to another level.

A spoon full of chili oil lifted above a white bowl of chili oil

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

I love Asian food and make it quite frequently in my kitchen. That's the reason most of the recipes on my blog are Asian.

And, if you too love Asian food then I would highly recommend always keeping a bottle of Chili oil in your pantry.

Though it's easily available in every grocery store making it is so simple that I wonder why would you want to buy it from outside.

It needs only 3 basic ingredients and gets ready within 5 minutes.

Jump to:
  • Where to use Asian chili oil?
  • Type of chili peppers to use
  • Type of oil to use
  • Recipe tips & tricks
  • How to store?
  • More easy vegan Asian recipes
  • Step by step photo instructions
  • Recipe

A spoon full of chili oil lifted above a white bowl of chili oil

Where to use Asian chili oil?

You can use this chili oil in any Asian stir-fried dish, noodles, or rice to add an extra kick. It doesn't taste like just chili and oil but has a very unique roasted flavor which makes the blandest dish taste good.

It can also be served as a side dish with dumplings like momos or Asian buns. Just dip the dumplings and buns in it and enjoy!

Drizzle some on your soups and it will taste a lot more delicious.

I don't restrict myself from using it in other cuisines. Sometimes I drizzle it on my Indian dal, kadhi, or, curd rice too, like an extra tadka.

My favorite way of using it is in Chili garlic noodles or Chili garlic tofu.

Type of chili peppers to use

You will easily get crushed chili peppers in the Asian stores. It's best to use that.

However, if you couldn't find the crushed Asian chili peppers, make your own by crushing any variety of dried whole red chilies in a grinder. It should be finer than the chili flakes used in seasonings. To it add some red chili powder and your crushed Asian chili peppers are ready to be used in the chili oil.

Type of oil to use

Use any neutral flavor oil as we want the flavor of chili peppers to dominate the flavors. I have used canola oil, you can use any other neutral oil of your choice too.

Recipe tips & tricks

  • Don't over-heat the oil otherwise it will burn the chili. Switch off the gas just before the fumes start coming from the oil.
  • Put the chili in a large bowl and then pour hot oil on it. As soon as the hot oil gets poured on chili, it will start bubbling. If you use a small bowl it may spill out.
  • To make it more flavorful, you can also add other spices of your choice like crushed garlic, cinnamon stick, star anise, peppercorns while heating the oil. You can either strain the oil before pouring over the chili or let them stay in the oil.

How to store?

Keep it in an airtight container, it will be fine on the countertop for months.

More easy vegan Asian recipes

Since you are on this page I am assuming that you too are a fan of Asian food. So, I would recommend you to check the following easy Asian recipes too:

  1. Orange tofu
  2. Vegetable in hot garlic sauce
  3. Pineapple tofu
  4. Peanut butter tofu
  5. Chow mein
  6. Ramen with vegetables

Step by step photo instructions

Collage of 4 photos showing step by step process of making chili oil
A spoon full of chili oil lifted above a white bowl of chili oil

If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.

Recipe

A spoon full of chili oil lifted above a white bowl of chili oil

Chili oil recipe

How to make Chili Oil? This is something you must know if you are a fan of Asian food. This simple condiment needs only 3 ingredients and gets ready in 5 minutes. Add it to to your Asian stir-fries, noodles, or just serve as a side dish with dumplings, it will take your food to another level.
4.67 from 3 votes
Print Pin Rate
Course: condiment, Side Dish
Cuisine: Asian, Chinese
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 0 minutes minutes
Making time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 16 tablespoons
Calories: 17kcal
Author: Vandana Chauhan

Ingredients

  • 1 cup canola/ peanut oil
  • 3 tbsp crushed dried Asian chili peppers
  • ⅛ teaspoon Salt

Instructions

  • Put the crushed chili pepper and salt in a bowl or jar.
  • Heat oil in a small pan. Switch off the gas a few seconds before it reaches the smoking point.
  • Pour it over the chili pepper. Mix well.
  • Transfer it to an air tight container and use in your Asian stir fries, soups, noodles or serve as a dipping sauce. It can be stored for 2 months.

Notes

  • You can easily find crushed dried chili peppers in any Asian store. However, if you couldn't it, grind dried whole chili peppers in a spice grinder. It should be finer than chili flakes but coarser than chili powder. Add some chili powder it and mix. Use this mixture in the recipe.
  • Any variety of chili can be used depending upon your heat preference.
  • Do not over-heat the oil otherwise chili pepper will get burned.
  • Put the chili pepper and salt in a deep bowl and be careful while pouring hot oil over them. The hot oil will start bubbling on getting poured over the chili. If you use a small bowl it will come out.

Nutrition

Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Calcium: 5mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

More Side dishes

  • Close up shot of Turkish red cabbage salad.
    Turkish red cabbage salad
  • Roasted harissa cauliflower topped with tahini sauce, pomegranate arils, and chopped cilantro.
    Roasted harissa cauliflower
  • Spicy red cabbage in a black bowl.
    Spicy red cabbage
  • A bowl of curried broccoli with roti and fresh herbs in the background.
    Curried broccoli

Reader Interactions

4.67 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Vandana Chauhan profile picture

Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

More about me →

Popular recipes

  • Mixed bean salad balela served in a white bowl.
    Mixed bean salad balela (Middle Eastern style)
  • Chili oil getting drizzled over a bowl of chili garlic noodles with a spoon
    Garlic chili oil noodles
  • four savoury muffins kept on a whote plate with some corn kernels in the background
    Vegan savoury muffins with tomato, corn, and caramelized onion
  • Vegetable chow mein in a black wok.
    Vegetable chow mein
  • A slice of peach cobbler served on a white plate
    Easy peach cobbler with canned peaches
  • Indian vegetable curry in a bowl with rice, lime, and fresh herbs in the background
    Indian vegetable curry

Seasonal favorites

  • Rainbow orzo salad sprinkled with crushed black pepper.
    Rainbow orzo salad
  • Middle Eastern tomato parsley salad in a grey bowl.
    Middle Eastern tomato parsley salad
  • Pea and peanut salad sprinkled with crushed black pepper.
    Creamy and crunchy pea and peanut salad
  • A bowl of Armenian potato salad with onion and fresh herbs.
    Armenian potato salad with onions
  • A glass of orange lemonade with ice cubes.
    Orange lemonade
  • Mediterranean beetroot and feta cheese salad garnished with dill served in a white bowl.
    Beetroot and feta salad

Footer

↑ back to top

About

  • Privacy Policy
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Greenbowl2soul

174 shares
Scroll Up

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.