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+ servings
Chili Oil
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Save a ton by making your own chili oil. It's super easy and can be used in a lots of delicious ways.
Course: Condiment
Servings: 48 1 teaspoon servings
Calories: 42 kcal
Author: Chris Scheuer
Ingredients
  • 1 cup neutral-flavored oil such as sunflower (my favorite), safflower, canola or peanut oil
  • tablespoons crushed red chili flakes
Instructions
  1. Place oil in a medium size sauce pan and heat over medium heat till oil is very hot, but not smoking. Test to see if oil is hot enough by adding one or two flakes of crushed red pepper. They should sizzle just a bit.
  2. When oil is hot, add the crushed red pepper (it will sizzle a bit) and remove pot from the heat. Set aside to cool. When cool, transfer to a glass jar, cover and allow to sit at room temperature for 12-24 hours then refrigerate until ready to use.
Nutrition Facts
Chili Oil
Amount Per Serving
Calories 42 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 4mg0%
Potassium 4mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 75IU2%
Calcium 1mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.