How to Make Chile Oil
Prepare a versatile three-ingredient chili oil in 15 minutes, offering a spicy kick to meals and an optional aromatic boost with herbs.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Add 3 tablespoons of crushed dried chile peppers and 1/4 cup whole dried red chile peppers to a clean glass bowl or jar.
-
Heat 1 1/4 cups olive oil in a saucepan over medium heat until it smokes, then cool briefly.
-
Carefully pour the oil over the chiles, ensuring they are fully submerged, then stir.
-
Cool the oil for at least one to two hours.
-
Taste the oil; strain the crushed chiles if preferred, or infuse overnight for more heat before straining.
-
Store the strained oil in an airtight container; optional whole chiles can be added back, or leave unstrained for ongoing flavor development.