Sweet Spiced Garlic Chili Oil
Make sweet spiced garlic chili oil for noodles, dumplings, marinades. Steps, storage tips, and how to adjust heat.
Submitted by: Geoff M. Marshall from Chicago, IL
Yield: 2 cups
- Infuse neutral oil with whole spices, garlic, and ginger over low heat, then strain and pour hot oil over dried chile flakes.
- Use a heatproof container and leave room for bubbling when pouring. Cool, seal, and refrigerate for up to one month.
- Adjust heat by swapping or reducing chiles and Sichuan peppercorns. Use the oil as a condiment, marinade base, or stir fry flavoring.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How can I make this chili oil less spicy?
Use fewer Tien Tsin or crushed red chiles, remove the seeds, or swap for milder dried chiles like Aleppo or smoked paprika flakes. Cut back on Sichuan peppercorns if you want less numbness.
Can I use fresh chiles instead of dried ones?
Fresh chiles add water and can shorten shelf life and make the oil splatter more. If you must use fresh, cook them first to remove moisture and plan to use the oil quickly. Dried chiles are best.
How do I avoid hot oil splattering when I pour it over the chiles?
Use a heatproof bowl with extra headspace, pour slowly, and stand back slightly. Make sure the chiles are dry and strain out large wet solids from the oil before pouring.
How long will this chili oil keep and should I refrigerate it?
Store the cooled oil in a clean jar in the refrigerator. Follow the recipe guideline and use it within one month. Discard it if it smells off, looks cloudy, or develops mold.
Can I reuse the spices or the oil after making this?
You can reuse the strained oil for cooking, but the spicy aroma will fade. Avoid reusing the cooked spice solids for long term use because they can harbor moisture and spoil quickly.
How should I sterilize jars before storing the chili oil?
Wash jars and lids in hot soapy water, then boil them in water for 10 minutes or run them through a hot dishwasher cycle. Let them dry on a clean rack before filling.
What are simple ways to use this chili oil?
Drizzle it over noodles, rice, dumplings, or scrambled eggs. Mix it with minced garlic, rice vinegar, and sesame oil for a meat or vegetable marinade. Stir a little into soups or mayo for a spicy kick.
How can I make this chili oil less spicy?
Use fewer Tien Tsin or crushed red chiles, remove the seeds, or swap for milder dried chiles like Aleppo or smoked paprika flakes. Cut back on Sichuan peppercorns if you want less numbness.
Can I use fresh chiles instead of dried ones?
Fresh chiles add water and can shorten shelf life and make the oil splatter more. If you must use fresh, cook them first to remove moisture and plan to use the oil quickly. Dried chiles are best.
How do I avoid hot oil splattering when I pour it over the chiles?
Use a heatproof bowl with extra headspace, pour slowly, and stand back slightly. Make sure the chiles are dry and strain out large wet solids from the oil before pouring.
How long will this chili oil keep and should I refrigerate it?
Store the cooled oil in a clean jar in the refrigerator. Follow the recipe guideline and use it within one month. Discard it if it smells off, looks cloudy, or develops mold.
Can I reuse the spices or the oil after making this?
You can reuse the strained oil for cooking, but the spicy aroma will fade. Avoid reusing the cooked spice solids for long term use because they can harbor moisture and spoil quickly.
How should I sterilize jars before storing the chili oil?
Wash jars and lids in hot soapy water, then boil them in water for 10 minutes or run them through a hot dishwasher cycle. Let them dry on a clean rack before filling.
What are simple ways to use this chili oil?
Drizzle it over noodles, rice, dumplings, or scrambled eggs. Mix it with minced garlic, rice vinegar, and sesame oil for a meat or vegetable marinade. Stir a little into soups or mayo for a spicy kick.
Hi Joseph,
The “Sweet” in the title refers to the addition of common baking spices, like cinnamon, star anise, fennel, and cloves.
I am about to try this, but I don’t see where the “sweet” comes from in the ingredient list.