Description
This homemade chili oil is rich, spicy, and packed with heat. Made with red pepper flakes, cayenne, and fresh chilies, it adds a fiery kick to noodles, dumplings, eggs, and more.
Ingredients
Scale
- 1 cup vegetable oil
- 1 tablespoon red pepper flakes
- 1 teaspoon cayenne pepper
- 2 red chilies, sliced
- 2 serrano peppers, sliced
Instructions
- Prep the peppers
Slice the red chilies and serrano peppers into thin rounds. Set aside. - Heat the oil
Pour the vegetable oil into a small saucepan. Heat over medium-low until hot but not smoking (about 5–7 minutes). - Add the spices
Place the red pepper flakes and cayenne pepper in a heatproof bowl or jar. - Pour and infuse
Carefully pour the hot oil over the spices. It should sizzle immediately. - Add fresh chilies
Stir in the sliced red chilies and serrano peppers. - Cool and store
Let the oil cool completely. Transfer to a clean jar and seal.
Notes
- Adjust spice level by reducing or increasing cayenne.
- For deeper flavor, let the oil sit for 24 hours before using.
- Store in the fridge for up to 2 weeks.
How to Use
Drizzle over noodles, rice bowls, pizza, fried eggs, grilled meats, or roasted vegetables for an instant flavor boost.