Chili Oil

I am obsessed with good condiments, especially if prepared at home. This Chili Oil is flavor packed with gorgeous red hue, takes about 10 minutes to prepare, and it’s utterly delicious!

Chili Oil 

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 combination.

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 for Chili Oil

Ingredients I used in Chili Oil 

  • Sliced Shallots
  • Sliced Garlic
  • Chopped Green Onion
  • Bay leaves
  • Star Anise
  • Coriander seeds
  • Cinnamon Stick
  • Cloves
  • Sesame Seeds
  • Korean Chili Powder – Gochugaru (You can use chili flakes too)
  • Oil

How to prepare 

There are two different ways you can make this flavored oil.

First Step

You could add all the ingredients in a bowl and then pour hot oil on it, mix everything and let it infuse.

Second Step (This is what I follow)
  • 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
  • In a heavy bottom pan, pour the oil along with all the spices, onion, garlic and little amount of chopped green onion too.
  • Let it simmer in medium heat for 10 minutes. This will flavor the oil and the garlic will turn golden brown along with the shallots.
  • Strain the flavored oil to the bowl where you kept the mix of sesame seeds, green onion and chili powder.
  • 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.

Flavor Packed - Chili Oil

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 soyabean 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.

Uplift your taste bud with this condiment

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

Rosemary Infused Oil

Garlic Chili Oil

Garlic Chili Oil

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

I am obsessed with good condiments, especially if prepared at home. This Chili Oil is flavor packed with gorgeous red hue, takes about 10 minutes to prepare, and it’s utterly delicious!

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 combination.

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!

Ingredients

  • 2 cups oil
  • 1 cup Korean Chili Powder – Gochugaru (You can use chili flakes too)
  • 4 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 2 green onion, chopped
  • 2 star anise
  • 2 bay leaves
  • 1/2 teaspoon, black pepper
  • 1/2 teaspoon coriander seeds
  • 1 cinnamon stick
  • 3 tablespoons sesame seeds

Instructions

  1. In a bowl, add the chili flakes, sesame seeds and half of the chopped green onion
  2. In a heavy bottom saucepan, pour the oil along with the rest of the ingredients. Let the oil heat up at medium heat and let it simmer for 10 to 15 minutes. You don't want the garlic and shallots to burn. You want it to brown slowly, so the oil gets infused.
  3. Once done, strain the oil straight to the bowl where chili flakes, half of the chopped green onion and sesame seeds are kept. Give a mix and let it cool down before you store it in a clean airtight glass container.

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.

Uplift your taste bud with this condiment

Did you enjoy this Chili Oil? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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Comments are closed.

  • Jean
    Jean
    April 23, 2013 at 9:43 PM

    Such pretty pictures! I love having chili oils at the ready in my kitchen. You’ve captured yours so beautifully!

  • Nisha
    Nisha
    April 23, 2013 at 9:54 PM

    A garlic and chili infused oil used to look boring and bland … until I saw your pictures.
    Classic.

  • Rosa
    Rosa
    April 23, 2013 at 10:09 PM

    Wonderful! Perfect for using sprinkling over pasta or pizza.

    Cheers,

    Rosa

  • jehanne
    jehanne
    April 23, 2013 at 10:32 PM

    Thia is my hubby’s fav..the store bought one has added dried shrimp which I dread with vengeance. such beautiful pic, I will definitely try this soon!

  • Kiran
    Kiran
    April 23, 2013 at 10:53 PM

    We love garlic chili oil — especially on stir-frys! Yum!

  • Nandita
    Nandita
    April 23, 2013 at 11:04 PM

    Oh I love this. I tend to drizzle this oil on Chinese fried rice or noodles 🙂

  • Eha
    Eha
    April 23, 2013 at 11:43 PM

    So simple to make – I usually have got to the same effect from the separate ingredients and no infusion . . . evening here now, but tomorrow 🙂 !!

  • Ingrid
    Ingrid
    April 24, 2013 at 3:48 AM

    I saw the first pic when it came through on my email and the colour just made me want to read your post – amazing how a photo can be so evocative. Keep up the nice pics

  • Nash at Plateful
    Nash at Plateful
    April 24, 2013 at 4:15 AM

    Completely in love with your pictures! Ah!

  • Shema George
    Shema George
    April 24, 2013 at 5:14 AM

    If you have taken only 8 pics for this post – its absolutly fantastic!!!… Love the chili oil and the pictures 🙂

  • Marie @ Little Kitch
    Marie @ Little Kitch
    April 24, 2013 at 5:51 AM

    Beautiful! I love infused oils like this – so many uses in the kitchen!

  • mjskit
    mjskit
    April 24, 2013 at 6:57 AM

    Our tastes were certainly on the same plane this week. I love a delicious chile oil and any infused oil. This looks as good as your rosemary and garlic oil. Gorgeous pictures!

  • Anna@CCS
    [email protected]
    April 24, 2013 at 8:05 AM

    Gorgeous! Love the amazing color of this oil!

  • Laura (Tutti Dolci)
    Laura (Tutti Dolci)
    April 24, 2013 at 9:02 AM

    Stunning photos, this would be perfect with a crusty loaf of bread!

  • Reem
    Reem
    April 24, 2013 at 9:34 AM

    This is my favorite too..
    Beautiful pictures…. Love!

  • Nik@ABrownTable
    [email protected]
    April 24, 2013 at 9:50 AM

    Delicious photography, I would use this almost over every thing I eat, especially with bread!

  • Nami | JOC
    Nami | JOC
    April 24, 2013 at 9:52 AM

    So easy and quick! We all need one at home! 🙂

  • Erin
    Erin
    April 24, 2013 at 10:02 AM

    I agree with everyone above! I envision crusty bread being dipped into this, adding it to curries and stir fries.

    Do you use red pepper flakes, or dried chiles like thai chiles?

  • Mallika
    Mallika
    April 24, 2013 at 10:46 AM

    I love garlic chili oil too, but then I’ve given it a thought of storing this way. I make it instant, right when the dish demands. Such a pretty thing. Well shot as usual.

  • Soma
    Soma
    April 24, 2013 at 12:45 PM

    Beautiful. We do the same oil,but use the whole chili (a little crushed) and it’s better than the store bought ones.

  • Shumaila
    Shumaila
    April 24, 2013 at 2:27 PM

    I love infused oils and agree the red of the oil makes a beautiful presentation! This is the perfect dipping oil for bread!

  • Reese@SeasonwithSpic
    [email protected]
    April 24, 2013 at 2:44 PM

    You never failed to take gorgeous images, Kankana! I make infused oil the same way you do all the time, but for some reasons I always make them as and when I need them:) After looking at your pictures, I am tempted to get some pretty bottles and start storing the oil to keep it handy.

  • Sylvie @ GitK
    Sylvie @ GitK
    April 24, 2013 at 6:41 PM

    Beautiful and perfect for adding a little spice to any meal!

  • ahu
    ahu
    April 24, 2013 at 7:17 PM

    oh this looks amazing, and the possibilities are endless! i am definitely trying this!

  • Liren
    Liren
    April 24, 2013 at 9:46 PM

    So so beautiful, it’s no wonder the chili oil knows it’s a star! Your images are breathtaking 🙂

  • nusrat2010
    nusrat2010
    April 25, 2013 at 10:45 AM

    Man! Look at that red hot chili oil bottle ! Loved the lovely shots 🙂

  • carey
    carey
    April 25, 2013 at 2:46 PM

    Oh my, how gorgeous is that?! I will make garlic-infused oil now and again, but I never thought to add chili flakes. It makes such sense, and it’s beautiful to boot. Yes! (=

  • Lail | With A Spin
    Lail | With A Spin
    April 26, 2013 at 11:59 AM

    Love garlic oil. Gorgeous pics.

  • Poornima
    Poornima
    April 27, 2013 at 5:40 PM

    Love the bright red! Gorgeoes shots Kankana and the bottles are all so pretty!

  • Joy
    Joy
    April 30, 2013 at 7:46 AM

    Simply lovely — this is one of my husband’s favorite condiments. He literally drenches his food in it. Thanks for sharing!

  • Joy
    Joy
    April 30, 2013 at 7:46 AM

    btw, love the new look!

  • nipponnin
    nipponnin
    April 30, 2013 at 9:53 AM

    I love the new look and this recipe. I’m going to make it for sure but I must find the nice looking bottle like yours first. All these photos are fantastic!

  • Mondo
    Mondo
    June 17, 2013 at 9:34 PM

    wow! so much intensity in so little time. beautiful.

  • Ash- foodfashionpart
    Ash- foodfashionpart
    June 20, 2013 at 9:59 PM

    We love chilli garlic oil on dosa, your first picture is art.

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