This is my first time making homemade chili oil. It's very good.
This is the recipe. https://thewoksoflife.com/how-to-make-chili-oil/
#cooking #chilioil #castiron
Thanks for sharing the recipe. That article is rich with information!
this post was submitted on 14 Mar 2026
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You're welcome!
I wish I could smell it. Love chili oil.
TheWoksofLife have been my go to for Asian recipes for years. 💯
While I've known about the site and book for a while but only recently looked into them. This recipe was automatically a favorite so I have a feeling I'll try a few more recipes.
chili oil with a splash of chinese five spice, sounds good
It's a nice balanced chili oil. My mouth is literally salivating right now.
I bet your house smelled wonderful after you made that
This looks great! I've been making chili crunch, which seems similar but the order is different. I fry shallots in avocado oil until crispy, and remove them, then fry garlic in the same oil and remove them. I put all the spices and chiles in a giant bowl, heat the oil to 375°F, then pour it over the spices and mix. After it cools, chop the fried shallots and garlic and add them back in. This has turned out amazing. My recipe also includes a good amount of chopped peanuts, and I use dried guajillo, pasilla, and morita peppers because I want it more flavorful than spicy. The Szechuan peppercorns are essential to getting the right flavor though
After I finish this batch, I'll be making chili crunch next. I've been seeing it used for a while and it sounds great.
I'll probably stay away from the Mexican dried peppers because I already eat a healthy amount of those :)
Recently been obsessed with chili oil but never considered making it. Definitely will now! Thanks for sharing this!
Yeah, I've been wanting to make this for a while and finally got around to it. It's really simple to make. You're welcome!
I have a desire to make the beef chili oil that is apparently so good in china after having a homemade fish and shrimp one.
I've never had it with fish or shrimp but they sound good. I've had szechuan beef that was great.
I've eaten this oil as a topping on stir fry and rice. I definetly recommend it.
Hey cool I do this too from time to time!
Word of advice that helped me a lot.... Heat the oil and bring it down in temperature then pour it over the dried spices vs. heating spices and oil together. I found it reduced bitterness and astringency quite a bit.
This recipe has the oil at around 225°f for the confit.
I didn't have any off flavors doing it this way. I don't think I brought up the temperature fully when pouring over chili flakes though. I got a small amount of sizzle but it wasn't vigorous.
I also enjoyed doing it that way initially until I discovered the flavor improvement with the other method that someone suggested online.
Perhaps next time you could make a side batch and compare the two?