Chili Oil

I am obsessed with good condiments, especially if prepared at home. This Chili Oil is flavor packed with gorgeous red hue, and it also has the shallot and garlic crisp for that crunch.

The first time I made Chili Oil was way back in 2013, and it was a good one with just 3 ingredients. Fresh Garlic Cloves, Red Chili Flakes and Oil.

You can definitely stick to that easy, quick combination that gets ready in less than 10 minutes.

But then about a year back, I learned about the Korean chili powder and got quite hooked to it. This new version of Chili Oil is prepared using Korean Chili powder, few aromatic spices, shallots, garlic and green onion.

You will love it!

Chili oil comes handy when your palate doesn’t support your idea or when you want to kick up the taste bud a notch.

This is the Korean chili I used 

Ingredients I used in Chili Oil 

Sliced Shallots - I use a lot of slice shallots as I wanted a lot of shallot crisps in the chili oil. You can use red or white onion too.

Sliced Garlic - I love the intense garlic flavor in this condiment, and so I added a lot. You can definitely change the quantity based on your liking.

Chopped Green Onion - Totally optional as you can use chopped green onion as a garnish to a dish when you use this chili oil, but I like the flavor it adds.

Spices - Spices, I like to add in here are bay leaves, star anise, coriander seed, cinnamon stick and black peppercorn.

Sesame Seeds - Sesame seed is not optional for me, but if you are allergic then definitely skip the seeds.

Korean Chili Powder - I used Gochugaru, which is a Korean chili flakes. It is not very spicy and has a very slight sweet taste to it. You can use regular chili flakes too but use less as regular chili flakes will be much spicy.

Oil - Vegetable or Canola oil will work well.

Steps to prepare

In a heavy bottom pan, add sliced shallots and sliced garlic, pour the oil along and bring the heat to medium low and keep cooking until the garlic and shallots turn slight golden brown.

Take it off the pan once done.

To the same oil, add the spices and let it cook in medium low heat for 5 to 7 minutes.

In the meantime, in a mixing bowl, add the Korean Chili Powder - Gochugaru (or chili flakes) along with sesame seeds and little amount of the chopped green onion.

Strain the flavored oil to the bowl. Be very careful as the oil will be very hot.

Give a mix and once cooled down completely, store in an airtight jar.

I love the gorgeous red shade of the oil. It creates an impression and can undoubtedly be placed as a centerpiece on a dinning table.

FAQs

Homemade condiments are fun to make, and I know what I am adding to it, which definitely is a healthy choice. There are condiments that I still buy and depend on store bought versions. But infused oil is something I always prefer making at home.

Try this Rosemary and Garlic Olive Oil

Garlic Chili Oil

Kankana Saxena

I am obsessed with good condiments, especially if prepared at home. This Chili Oil is flavor packed with gorgeous red hue, and it also has the shallot and garlic crisp for that crunch.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Spice and Condiment

Servings 2 cups

Calories 2157 kcal

Ingredients

 

1x2x3x

• 2 cups oil
• 3 tablespoon Korean Chili Powder – Gochugaru (You can use chili flakes too)
• 12 to 13 cloves garlic (thinly sliced)
• 3 shallots (thinly sliced)
• 2 green onion (chopped)
• 1 star anise
• 3 bay leaves
• 1 tablespoon black peppercorn
• 1 and ½ tablespoon coriander seeds
• 1 cinnamon stick
• 2 tablespoon sesame seeds

Instructions

 

• In a heavy bottom saucepan, pour the oil along with thinly sliced shallots and sliced garlic. (Watch the video to see a cook hack on how to peel garlic).

  Bring the heat to medium and let it cook for 10 minutes, or until the shallots and garlic and mild golden color.

  Using a slotted spoon, take out the fried garlic and shallots to a big bowl.
• To the same bowl, add the chili flakes, green onion and sesame seeds. Give a mix.
• To the warm oil, now add the whole spices and let it simmer in medium heat for 5 minutes. Strain the hot oil to the bowl of garlic, shallots and chili mixture. It will be very hot, so be careful.
• Give a mix and leave aside to cool down completely before you store in a glass container.

Video

Notes

Is the Oil Spicy? 

If you are unaware of this flavored oil, you might think that so much chili flakes goes in it, and it must be super hot. It is NOT!

I cannot handle spicy food at all, and I use this oil in every dish I can think of. It is a flavor bomb with a very mild heat.

What Oil should be used? 

I use vegetable oil or olive oil. But you can use sesame oil or soybean oil too.

How to Store ? 

Clean dry airtight glass jar. It’s good to keep it in the refrigerator unless you live in a very cold place.

I would microwave warm the oil just a little, before using it. Personally, I prefer it a little warm than straight out of the fridge cold.

Nutrition

Serving: 1cupCalories: 2157kcalCarbohydrates: 23gProtein: 6gFat: 233gSaturated Fat: 18gPolyunsaturated Fat: 67gMonounsaturated Fat: 145gTrans Fat: 1gSodium: 17mgPotassium: 429mgFiber: 6gSugar: 3gVitamin A: 176IUVitamin C: 13mgCalcium: 147mgIron: 3mg

Keyword chili oil, condiments, easy condiment, infused oil