Chili Oil Recipe (homemade condiment)

Vegetable oil: A neutral oil that serves as the base for the chili oil.

Red pepper flakes: Provides the heat and spiciness to the chili oil.

Sesame seeds: Adds a nutty flavor and texture to the chili oil.

Salt: Enhances the overall flavor of the chili oil.

To enhance the flavor of your chili oil, consider toasting the sesame seeds lightly in a dry pan before adding them to the red pepper flakes. This will bring out their nutty aroma and add an extra layer of complexity to your homemade condiment.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for vegetable oil in chili oil.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor that can enhance the chili oil.

• red pepper flakes - Substitute with crushed dried chilies: Crushed dried chilies can provide a similar level of heat and texture to red pepper flakes.

• red pepper flakes - Substitute with gochugaru: Gochugaru, Korean red chili flakes, offer a slightly smoky and sweet flavor that can add a unique twist to your chili oil.

• sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunchy texture, though they lack the nutty flavor of sesame seeds.

• sesame seeds - Substitute with flax seeds: Flax seeds can mimic the texture of sesame seeds and add a slightly different but pleasant flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the chili oil, though it will also add moisture.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile compared to regular salt.

• Ensure your chili oil is completely cooled before storing. This helps maintain its flavor and prevents condensation, which can introduce unwanted moisture.
• Use a clean, dry, and airtight container, preferably a glass jar, to store your chili oil. This helps preserve its freshness and prevents contamination.
• Store the jar in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources. This helps maintain the oil's quality and prevents it from going rancid.
• For longer storage, you can refrigerate the chili oil. This can extend its shelf life beyond a month, but be aware that the oil may solidify in the fridge. Simply let it come to room temperature before using.
• If you prefer to freeze the chili oil, pour it into ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to use small amounts as needed without thawing the entire batch.
• Label your container with the date of preparation to keep track of its freshness. This is especially useful if you make chili oil frequently.
• When using the chili oil, always use a clean, dry spoon to avoid introducing moisture or contaminants into the jar. This helps maintain the oil's quality and extends its shelf life.
• If you notice any off smells, changes in color, or mold growth, discard the chili oil immediately. These are signs that the oil has gone bad and is no longer safe to consume.

• Gently warm the chili oil in a small saucepan over low heat. This method ensures that the flavors remain intact without burning the red pepper flakes or sesame seeds.
• Alternatively, you can place the jar of chili oil in a bowl of warm water. This indirect heating method helps to gently bring the oil to room temperature without altering its taste.
• For a quick reheat, microwave the chili oil in a microwave-safe container for 10-15 seconds. Be cautious and use a low power setting to avoid overheating.
• If you prefer, you can also reheat the chili oil by placing it in a heatproof bowl and setting it over a pot of simmering water, creating a makeshift double boiler. This method provides gentle, even heat.
• Always stir the chili oil after reheating to ensure the red pepper flakes and sesame seeds are evenly distributed.

• Saucepan: Used to heat the vegetable oil to the desired temperature of 300°F (150°C).

• Heatproof bowl: Essential for combining the red pepper flakes, sesame seeds, and salt, and for safely handling the hot oil.

• Thermometer: Helps to accurately measure the temperature of the oil to ensure it reaches 300°F (150°C).

• Stirring spoon: Used to mix the chili mixture after pouring the hot oil over it.

• Strainer: Necessary for straining the oil to separate it from the solids after the mixture has cooled.

• Clean jar: Used to store the strained chili oil in a cool, dark place.

• Measuring cups: Used to measure out the vegetable oil and red pepper flakes accurately.

• Measuring spoons: Used to measure the sesame seeds and salt accurately.

Preheat the oil: Heat the vegetable oil while you gather and prepare the red pepper flakes, sesame seeds, and salt.

Use a thermometer: A kitchen thermometer ensures the oil reaches 300°F quickly and accurately.

Combine ingredients: Mix the red pepper flakes, sesame seeds, and salt in the heatproof bowl while the oil heats up.

Cool quickly: Place the bowl in a shallow ice bath to speed up the cooling process after pouring the hot oil.

Strain efficiently: Use a fine-mesh strainer to quickly separate the solids from the chili oil.