The BEST Homemade Chili Oil You Will EVER TRY!
Homemade Chili Oil is the BEST gift you can give to your friends and family this holiday season. I drizzle my Homemade Chili Oil on EVERYTHING because I promise it is the best chili oil you will ever try! It is super easy to make, and unlike other recipes, there will be no waste with this recipe. We will be blending up all the garlic, spices, and herbs to take this chili oil to a whole other level. You need to make this jar of flavor heaven this weekend because this recipe will BLOW YOUR MIND.
MSG-Free Spicy Numb Homemade Chili Oil
I have been making my own Homemade Chili Oil for years now because I was never able to find a store-bought one that was spicy, numb, garlic, or flavourful enough!
It contains no MSG but has more flavor than another store-bought chili oil. I restock my chili oil every 2-3 months and I always have jars in my fridge ready to go.
It lasts in the fridge up to 3 MONTHS and I use it on everything, noodles, wontons, dumplings, eggs, radish cakes, homemade buns, literally EVERYTHING.
Homemade Chili Oil is the BEST gift you can give to your friends and family this year!
They will be so impressed you might even start your own chili oil business. I love to gift this with a side of homemade wontons or potstickers, a great idea for virtual dinner dates this holiday season.
Ingredients
- 20 cloves Garlic chopped
- 4 tbsp Sichuan peppercorn
- 25 Dried Red Whole Chili
- 2 tbsp Red Chili Flakes
- 4 cups Oil I use grapeseed oil
- 2.5 tbsp Korean Chili Flakes
- 2 Star Anise
- 2 Tbsp Salt
- 2 Bay Leaf optional
How To Make Homemade Chili Oil
- Toast Sichuan Peppercorns, Red Chili Flakes, and Whole Red Chili in a pan at medium-high heat for 3-5 minutes or until fragrant.
- In a pan, heat up 4 cups of oil while infusing the oil with Bay Leaf and Star Anise.
- In a large container, add in the toasted spiced, and garlic. Once the oil in the previous step is hot, pour the oil over the toasted spices and garlic and add 2 tbsp of salt. Mix and let it rest for 30 minutes.
- Remove Bay Leaf and Star Anise before blending the rest in a high-speed blender for 1-2 minutes.
- Pour it into a clean jar, and this can store in the fridge for up to 3 months
Here are some recipes that go well with my homemade chili oil that you will love!
- Vegetarian Dumplings (EASY & Healthy!)
- Shrimp Wontons (Two Different Methods!)
- Spicy Garlic Noodles (10 Minutes Only!)
- Cold Sesame Noodles (10 Minutes only!)
Homemade Chili Oil
By Tiffy Cooks
Ingredients
- 20 cloves Garlic chopped
- 4 tbsp Sichuan peppercorn
- 25 Dried Red Whole Chili
- 2 tbsp Red Chili Flakes
- 4 cups Oil I use grapeseed oil
- 2.5 tbsp Korean Chili Flakes
- 2 Star Anise
- 2 Tbsp Salt
- 2 Bay Leaf optional
Instructions
- Toast Sichuan Peppercorns, Red Chili Flakes, and Whole Red Chili in a pan at medium-high heat for 3-5 minutes or until fragrant.4 tbsp Sichuan peppercorn, 25 Dried Red Whole Chili, 2 tbsp Red Chili Flakes, 2 Star Anise, 2 Bay Leaf, 2.5 tbsp Korean Chili Flakes
- In a pan, heat up 4 cups of oil while infusing the oil with Bay Leaf and Star Anise.
- In a large container, add in the toasted spiced, and garlic. Once the oil in the previous step is hot, pour the oil over the toasted spices and garlic and add 2 tbsp of salt. Mix and let it rest for 30 minutes.20 cloves Garlic, 4 cups Oil, 2 Tbsp Salt
- Remove Bay Leaf and Star Anise before blending the rest in a high-speed blender for 1-2 minutes.
- Pour it into a clean jar, and store in the fridge for up to 3 months
Video
Notes
- if this is your first time making chili oil and having Sichuan peppercorn, cut the amount in half as the numbing can be overwhelming.
- Your jar of chili oil can be stored in the fridge for up to 3 months.
In step 2 and 5, you mentioned bay leaf and five star. What is five star?
Do you have suggestions to substitute Korean chili flakes? I can’t find it in our local markets.
Hi Tiffany, I have some frozen serrano peppers from the garden. Will they work too?
Thank you!
Hi Liza, those will work!
Tiffy
What do you mean by infuse the oil with bay leaf and five star? What is five star? Thank you!
Put the bay leaf and five star AKA star anise in the oil, and heat the oil to infuse!
I’ve been wanting to make this chili oil for over half a year. This morning I just made half a batch in case I wouldn’t like it and I am so regretful -it is sooooooooo good!!! I’ve already got another pot going to make for friends and family. Delicious, delicious, delicious!
How hot do you make the oil?
Around 300 degrees fahrenheit, medium to medium-low heat worked best for me. If you get it too hot everything will taste burnt.
My fav one!!!! Always in my fridge since i’ve discovered the recipe! Thank you
Better than any previous recipe I’ve tried and way better than anything I’ve ever bought at the store. I thought 20 cloves of garlic would be way too much but it’s definitely not. Putting everything in a blender, rather than straining it like most recipes call for, added so much more flavor than anything I’ve had before. This is the only chili oil recipe I’ll be using from now on. It’s so good I could eat a spoonful by itself, seriously. THANK YOU.
It actually is the best chilli oil 💥
Fantastic. Found everything at an Asian grocery store in Central Illinois. Perfect with dumplings, wontons, noodles, fried rice, stir fry, seared scallops, hot and sour soup, chocolate cake lol. My favorite find so far in 2025.
Hi, can I use fresh chillies from the garden instead of dried chillies? Cant wait to try it out 🙂
Hi Vidya, yes, you can use fresh chilis!
Tiffy
This chili oil is delicious!!! Thank you so much for this recipe! I would go through the store bought oil sooo fast! With this recipe, I get more oil in one batch and it is cost effective! For my personal taste, I will be reducing the salt in the next batch, but other than that, great recipe!! Thanks again. 🙂