Hot Chili Oil

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 07/18/19
Chili peppers
Photo by Sarah Taylor / Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
170 Calories
16g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 170
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 142mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for hot chili oil yields about 1/2 cup of smokey, spicy oil with a variety of uses in Chinese cuisine. Olive oil can be used instead of peanut or vegetable oil in the recipe, but make sure it has a high enough smoke point.

Ingredients

  • 6 hot chili peppers
  • 1/2 cup peanut oil (or vegetable oil)
  • 1 1/2 tablespoons sesame oil
  • 1/8 teaspoon cumin
  • 1/2 teaspoon sugar

Steps to Make It

  1. Cut the chili peppers in half and remove the seeds. Chop coarsely.

  2. In a wok or heavy frying pan, heat the oil over medium-high to high heat. When the oil is hot, carefully stir in the sesame oil.

  3. Add the chopped peppers. Simmer, uncovered, on low heat until the oil turns red (5 to 7 minutes). Add the ground cumin and the sugar Cook, stirring, for another 2 - 3 minutes.

  4. Remove the chili oil from the heat. Cool and strain. Store in a sealed jar in the refrigerator. (The oil will last for several months).

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