Chile Oil
Make a quick chile-infused olive oil with crushed red pepper. Low-heat infusion, refrigerate, and use as a spicy drizzle for pasta and more.
I use this with my "Pasta Toss" recipe which is also listed on The Spice House website.
Submitted by: Lara from Rockford, IL
- Warm olive oil gently with crushed red pepper for a quick 5-minute infusion, then cool and store in the fridge.
- Keep the pepper flakes in the bottle for stronger flavor, or pour off the clear oil if you prefer no flakes in the dish.
- Refrigerate and use within weeks for best flavor and safety; you can swap oils or adjust pepper amount to change heat and taste.
Spices
Featured in this Recipe
Preparation Instructions:
Warm the olive oil in a sauce pan over low heat. Add the crushed red chile pepper flakes, and heat for about 5 minutes.
Allow it to cool and pour it back into the oil bottle, with the pepper flakes. Store in the fridge.
When you use it, pour off the top if you don't want the pepper flakes in you dish. Shake it up first if you do.
thespicehouse.com
More About This Recipe
Using just olive oil and crushed red pepper, you can make your own chile oil which can be used in a wide variety of dishes, but is especially delicious in this pasta toss recipe. Use this chile oil for cooking meat, as a finishing sauce, or keep it on the kitchen table to be used as a condiment with any meal. A little bit of chile oil drizzled on this Chile Lime Fruit Salad or these maple roasted sweet potatoes, will elevate the flavor.
Frequently Asked Questions
What are the basic steps to make this chile oil?
Warm about 17 ounces of olive oil over low heat, add 2 tablespoons crushed red pepper, keep on low for about 5 minutes, then cool. Pour the oil back into its bottle with the flakes and store in the refrigerator.
How long should I heat the oil?
Heat on the lowest setting so the oil becomes warm but not bubbling. A total of about 5 minutes after adding the flakes is enough to extract flavor without burning the pepper.
How long does homemade chile oil last?
Store it in the fridge and use it within a few weeks to two months for best quality. If the oil smells off, looks cloudy, or shows mold, discard it.
Is it safe to store dried pepper flakes in oil?
Yes. Dried spices like crushed red pepper are low risk when kept in oil. Still keep the jar refrigerated and avoid adding fresh garlic, herbs, or other moist ingredients unless you follow tested preservation methods.
Can I use a different oil than olive oil?
Yes. Neutral oils like canola, vegetable, or grapeseed work and let the chili flavor stand out. Extra virgin olive oil gives a richer, fruitier note.
How do I make the oil hotter or milder?
Increase or decrease the amount of crushed red pepper to change heat. Toasting the flakes briefly in the warm oil or letting the oil steep longer will also boost spiciness.
Should I strain out the pepper flakes before using the oil?
You can leave the flakes in the bottle for ongoing flavor. If you prefer no solids on the plate, pour off the clear oil and leave the flakes behind, or strain the oil through a fine mesh or cheesecloth.
Any tips for bottle prep and food safety?
Sanitize the bottle or jar with hot, soapy water and let it dry before filling. Always refrigerate the oil, label with date made, and discard if it develops off odors or visible spoilage.
What are the basic steps to make this chile oil?
Warm about 17 ounces of olive oil over low heat, add 2 tablespoons crushed red pepper, keep on low for about 5 minutes, then cool. Pour the oil back into its bottle with the flakes and store in the refrigerator.
How long should I heat the oil?
Heat on the lowest setting so the oil becomes warm but not bubbling. A total of about 5 minutes after adding the flakes is enough to extract flavor without burning the pepper.
How long does homemade chile oil last?
Store it in the fridge and use it within a few weeks to two months for best quality. If the oil smells off, looks cloudy, or shows mold, discard it.
Is it safe to store dried pepper flakes in oil?
Yes. Dried spices like crushed red pepper are low risk when kept in oil. Still keep the jar refrigerated and avoid adding fresh garlic, herbs, or other moist ingredients unless you follow tested preservation methods.
Can I use a different oil than olive oil?
Yes. Neutral oils like canola, vegetable, or grapeseed work and let the chili flavor stand out. Extra virgin olive oil gives a richer, fruitier note.
How do I make the oil hotter or milder?
Increase or decrease the amount of crushed red pepper to change heat. Toasting the flakes briefly in the warm oil or letting the oil steep longer will also boost spiciness.
Should I strain out the pepper flakes before using the oil?
You can leave the flakes in the bottle for ongoing flavor. If you prefer no solids on the plate, pour off the clear oil and leave the flakes behind, or strain the oil through a fine mesh or cheesecloth.
Any tips for bottle prep and food safety?
Sanitize the bottle or jar with hot, soapy water and let it dry before filling. Always refrigerate the oil, label with date made, and discard if it develops off odors or visible spoilage.
I have made this and other type of pepper flavored oils.