Like all hot oil infusions, the secret to making chilli oil lies in getting the temperature of the heated oil just right. Too cool and the oil won’t absorb the flavors; too hot and the chilli flakes will burn. For best results, use peanut or canola oil. You can also use olive oil if desired, just make sure it has a high enough smoking point. Steer clear of extra virgin olive oil.
This is a basic recipe for chilli oil. Once you’ve got the technique right, feel free to jazz it up by adding garlic, ginger, cumin, sugar or other spices. To make it even hotter, add more dried chilies or reduce the oil to 1/3 cup. The chilli oil can be used almost immediately, but for best results leave the oil for a day to allow the flavours to blend.
1/4th cup chilli flakes,
1/2 cup peanut oil or light olive oil,
2 tbsp garlic, minced,
- Heat oil in a pan for a minute or so.
- Add minced garlic to the oil and cook for several minutes until they become aromatic and light browned. Make sure to keep the heat low so that the garlic doesn’t become burnt.
- Once the garlic has started to brown, add chilli flakes
- Switch off the heat and allow it to cool down.
- Store in a jar and keep refrigerated.