Asian Chili Oil
A quick, two-ingredient recipe to replicate your favorite Asian restaurant's spicy chili oil at home.
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Instructions
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Place chile pepper in a clean, dry glass bowl or jar.
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Heat oil in a small saucepan over medium heat until it just begins to smoke; remove from heat and let cool for 1-2 minutes.
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Carefully pour the warm oil over the chile pepper, ensuring it is fully submerged. Stir if necessary.
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Let the oil cool completely for at least 1-2 hours.
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Taste the oil. For more heat, allow it to infuse overnight before straining; otherwise, strain out the chile pepper.
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Store the finished oil in a clean, airtight glass container. Whole dried chile peppers can be returned to the oil to enhance color and flavor.