Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A quick way to add spicy flavors to your stir fry, or roasted vegetables, or rub on baked potatoes before baking.

Ingredients Nutrition

Directions

  1. Place cooking oil, chilies, garlic cloves and gingerroot into an ovenproof glass bowl with lid.
  2. Bake in 300 oven for 1 hour until garlic cloves and gingerroot are golden brown.
  3. Remove to wire rack to cool for 30 minutes.
  4. Line strainer with coffee filter or several layers of cheesecloth, strain oil into glass jar. Chill.
  5. Oil should be clear. Chill makes about 7/8 cups.
Most Helpful

5 5

Not enough stars for this recipe! I can't believe how easy it is. My BF usually dumps the whole jar on his food when we go to dim sum or pho. I have tried purchased chili oil at the market but have never been impressed with it. This beats them all! I used 1 1/2 oil and 1/2 cup of crushed chilis and it came out extra spicy! The oven gives the chili oil a somewhat roasted flavor. Thank you so much Calee for this recipe I'll make again and again!

4 5

This is a very mild flavoured oil. I used 3 teaspoons of crushed pepper plus a quarter cup of dried whole chilies, and it still has very little heat compared to the level we're accustomed to in a chili oil. We really liked the flavours from the roasted garlic and ginger though, so next time I'll just add LOADS more chili (and try and strain it a bit better :)). Thanks Calee! Made for PAC Fall 2009.

5 5

*This IS what I've been looking for* I drove myself nuts trying to find this in the store... I was so happy to have found your recipe. It's perfect! I added more crushed pepper cause I like it spicy too. This went terrific in my sauce for Shrimp Pot Stickers (Dumplings) Thank you, thank you for sharing this hard-to-find oil.... where I live anyway ;) (Made for Bevy Tag 8/08) *SUPER!!!!*

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