Homemade Chili Oil: A Healthier, Flavour-Packed Alternative

If you’ve been following my journey, you’ll know I’m a big advocate for making my own chili oil. Why? Because most store-bought versions use highly processed vegetable oils, which may not be the healthiest choice for regular consumption. Let’s explore why homemade chili oil is worth the effort and how you can create your own flavorful, nutritious version at home.

Why Choose a Healthier Oil?

Every cooking oil has a smoke point, which is the temperature at which the oil begins to break down. When this happens, the fatty acids degrade, releasing free radicals and potentially harmful compounds. These can negatively impact your health over time, especially if consumed regularly.

Many commercially available chili oils are made with oils like canola, grapeseed, soybean, or corn oil. While these oils are popular for their neutral flavor and affordability, they often undergo heavy processing that exposes them to high heat and chemicals. Additionally, they tend to have a high ratio of omega-6 to omega-3 fatty acids, which can contribute to chronic inflammation when consumed excessively.

A Better Base for Your Chili Oil

For a healthier homemade chili oil, consider using avocado oil or light olive oil as your base. These oils:

• Have high smoke points, making them stable fo medium- to high heat infusions.

• Are minimally processed, preserving their natural antioxidants and nutrients.

Ingredients

For the Chilli Oil:
• 1 x 375ml glass jar
• 250ml avocado oil or olive oil (or a mix of both)
• 1/3 cup Gochugaru (Korean chili flakes, non spicy)
• 2 tablespoons chili flakes (slightly spicy)
• 1/2 - 1 teaspoon chili powder (spicy; adjust to taste)
• 1 teaspoon toasted Szechuan peppercorns, ground (optional)
• 1 tablespoon toasted sesame seeds
• 1.5 teaspoons salt

For the Dry Aromatics:
• 1 cinnamon quill
• 2dried bay leaves
• 3 star anise
• 7 cardamom pods
• 1 tablespoon Szechuan peppercorns

For the Wet Aromatics:
• 1/2 onion, skins on, quartered
• 3 garlic cloves, skins on, lightly smashed
• 2 spring onions, tied into a knot

Instructions

1. Toast the Dry Aromatics:
On low heat, toast all the dry aromatics in a small pot until they start to smoke and release their fragrance.

2. Set Aside Peppercorns (Optional):
Scoop out 1 teaspoon of the toasted Szechuan peppercorns, ground them and set them aside for later use. This step is optional but recommended for a slightly numbing sensation in your chili oil.

3. Infuse the Oil:
Once the dry spices are toasted, add the oil to the pot. Add all the wet aromatics. Keep the heat on low and allow the flavors to infuse into the oil for at least 30 minutes, or until the onion and garlic turn golden brown.

4. Prepare the Chili Mixture:
While the oil is simmering, mix all the chili oil ingredients in the glass jar.

5. Strain and Combine:
Once the oil is ready, slowly strain it over the chili mixture in the jar and gently stir.

6. Cool and Store:
Allow the chili oil to cool before sealing the jar with a lid. Use within 6 months.

For a video version of the recipe, please visit the link HERE.

Why Go Homemade?

Homemade chili oil allows you to control both the quality and flavor of the ingredients. By avoiding highly processed oils and using nutrient-dense alternatives, you’re creating a condiment that’s as wholesome as it is delicious. Whether you drizzle it over noodles, stir-fries, or soups, this chili oil is sure to become a staple in your kitchen.

Let me know if you try this recipe—I’d love to hear how it turns out! 🌶️