Homemade Chili Oil

I will admit a couple of things. I love going to ethnic grocery stores and spending time looking around at various noodles, sauces, and heck, pretty much anything, and I love eating at Asian restaurants where they have an array of sauces set out, much like how we might have salt and pepper laid out. There is one of those items that I see at the Asian markets, as well as in some restaurants, and that is some sort of chili oil. Chili oil is great for sautéing vegetables, or even used in marinating, and to me, it is pretty diverse and can balance out any type of meal with a bit of spice.

Homemade Chili Oil

Let’s get started:

  • 1 cup of peanut oil
  • 1/2 cup of whole red dried chili peppers
  • 2 cloves of garlic, peeled
  • 1/4 cup of dark sesame oil

That’s it. How awesome is that?

Add the peanut oil to a skillet, and bring to a medium-low heat. Add in the chili peppers, as well as the garlic. Cook for about 15 minutes, reducing the heat to low along the way. About ten minutes in, add in the sesame oil.

How to make homemade chili oil

Remove the skillet from the heat, and let cool. Strain the mixture and store the oil in your serving jar. I like to use the plastic squeeze bottles. Add in a dry chili or two to the bottle as well. Use however you want when you want a bit of additional heat, and store in the refrigerator when you are done. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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