Go Back

Homemade Chili Oil

This chili oil is perfect to add a bit of spice to any dish. We love to add it to chili and other things, but our favorite is to add it to wonton soup.
Print Recipe
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Course Snack
Cuisine American
Servings 96 people
Calories 2026.1 kcal

Equipment

  • 12 4-ounce jars with lids and rings for storage and infusion
  • 1 Food Processor for chopping peppers
  • 1 Large Pot for sterilizing jars
  • 1 Tongs for handling hot jars
  • 1 Spoon or chopstick for stirring contents in jars

Ingredients
  

Main

  • 1 pound dried chile de arbol peppers stemmed
  • 4 cups grapeseed oil

Instructions
 

  • Inspect twelve 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 1 to 2 minutes. Remove from water and dry thoroughly. Wash 12 new, unused lids and rings in warm soapy water.
  • Pulse peppers in a food processor until chopped into small pieces.
  • Fill each jar 3/4 full with chopped peppers, then fill with grapeseed oil to about 1/4 inch below the rim. Stir contents of each jar carefully. Top with lids and screw rings on tightly.
  • Let sit for at least 8 hours before using.
  • Shake each jar before opening to use.

Notes

This recipe yields a straightforward, clean chili oil. For enhanced flavor, consider gently toasting the dried chiles in a dry pan before processing to deepen their aroma, or lightly warm the grapeseed oil (to about 180°F/82°C) with aromatics like a few star anise pods or a bay leaf before pouring it over the chopped chiles—ensure to strain out aromatics before adding oil to jars if desired. Proper sterilization of jars is crucial for shelf life and safety, even without traditional canning. Ensure peppers are chopped finely enough to release flavor but not so fine as to create a sludge. The 8-hour resting period is vital for optimal flavor infusion. Experiment with other neutral oils like canola or sunflower for variations.