This is my chili oil recipe – a super easy condiment that you can literally add to any meal for an extra boost of flavor. It’s something I LOVE to make and have on hand in my fridge.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | about 1 quart |
Ingredients
- 1 cup gochugaru
- 3 tablespoons finely diced peeled ginger
- 3 tablespoons minced scallions
- 3 tablespoons coarsely ground chile de árbol (more if you like it spicier)
- 2 tablespoons finely diced jalapeños (seeds optional)
- 2 tablespoons grated or pressed garlic
- 2 tablespoons white sesame seeds, toasted
- 2 teaspoons sugar
- 2 teaspoons red Szechuan peppercorns, ground
- 1 teaspoon green Szechuan peppercorns, coarsely ground
- 1 teaspoons kosher salt
- 2 1/2 cups grapeseed oil or any neutral oil
Instructions
- Add the gochugaru, ginger, scallions, chile de árbol, jalapeño, garlic, sesame seeds, sugar, red and green Szechuan pepper and salt to a stainless steel bowl.
- Add the grapeseed oil to a saucepan, set over medium-high heat and cook until the oil starts to smoke, about 5 minutes. Pour the oil over the ingredients in the stainless steel bowl and mix thoroughly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 839 |
| Total Fat | 92 g |
| Saturated Fat | 7 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 261 mg |
Reviews
I haven’t made it yet. Secret time i dont really like hot stuff
Hey SecetFoodie…..why be so obnoxious about how “others” read a recipe and then ask questions….if you don’t have anything nice to say….then don’t say anything at all…..and the recipe is so so delicious and I love it!!!
I’ll bet all my Valentines candy that Secret Snootie didn’t get the message he really,really wanted on his Candy Hearts today.
Really? SecretFoodie? Why do you have to be so mean?
How long does this recipe last in the refrigerator? I noticed some of the fresh ingredients (garlic, ginger, scallions, jalapenos), and a quart sounds like a huge amount unless it keeps for a long time
I have not made it but will. I would like to know how to store it once the chili oil is made.