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Homemade Hot Chili Oil

I spent a couple years of my childhood in a small town called Tianshui in Gansu province, China when growing up. That's where my father resides. I climbed trees, climbed mountains, explored a forest, flew a kite, and learned to appreciate the hot chili pepper there. That must be how I developed my unusual tolerance of spicy food.

5 from 1 reviews

The best chili oil you’ll ever have!

Scale

Ingredients

Instructions

  1. Place Korean Red Chili Pepper Flakes Powder in a heat-proof container. For example, a glass measuring cup (as in the photos) will work.
  2. In a small saucepan, heat up olive oil over medium-high heat for 5 minutes, or until you see a tiny bit of smoke. Turn off the heat.
  3. Slowly and carefully pour the heated oil onto the pepper powder. It will immediately sizzle. Make sure the running oil touches the entire pepper surface until the pepper is completely covered in the oil. Stir and let cool for 10 minutes. Transfer oil and pepper solids into a jar.
  4. If you want the hot oil only, let the pepper solids sit in the oil for a few hours, and then transfer the flavored oil into a jar. By then, the pepper solids are all at the bottom of the measuring cup and are very easy to discard.

Notes

Keywords: chili oil

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