Chilli Oil Recipe — Easy Homemade Chilli Oil
This chilli oil recipe is probably the simplest way to add a bit of flavour (not to mention heat) to virtually any dish you cook. You can either use it to cook with in place of normal olive oil for cooking or simply drizzle some over freshly prepared dishes.
In our household we always have a bottle of chili oil on the counter, ready to liven up dishes. It is particularly good on pizzas and classic italian pasta dishes.
Chilli Oil Ingredients:
- Oil
- Dried red chillies
- Vinegar
Chilli Oil Recipe: Method
1. Take a handful of dried red chillies – about 7 or 8 medium size chillies should do the job, it all depends how hot you like it!. Add them to a pan of hot malt vinegar.
2. Simmer on a medium heat for 10 minutes. Temperature wise aim for 230-250 F / 110-120 C. Keep a close eye on the pan and lower the heat if required to prevent the chilli from burning.
3. After 10 minutes remove the chillies from the pan and allow the vinegar to drain off by placing on some kitchen roll.
4. Add the chillies to a pan of oil and gently heat. Once boiling simmer for 5 minutes.
5. After 5 minutes turn off the heat and leave the pan and the chillies to cool.
6. Next add the oil and chillies into a steralised glass bottle, preferably one with a pouring spout.
Chilli oil is used extensively in both European and Asian cooking. For a more authentic Asian style oil olive oil probably isn’t the best choice. Simply replace the olive oil in the above recipe for peanut or good quality vegetable oil.
Types of Chilli Oil
Once you’ve mastered the base recipe there are limitless possibilities to how you can adapt it. It is fun to experiment by adding different spices and aromatics according to your preferences or style of cooking. Of course you can also adjust the amount of chilli in your oil recipe to change the heat profile of the finished chili oil.
Chinese Chilli Oil: Using Sichuan chili flakes along with star anise, cinnamon, Sichua peppercorns, bay leaves and cloves will create more a classic Chinese chilli oil.
Garlic chili oil: When simmering the oil simply add some garlic cloves to the oil to impart a garlic flavour into the oil.
South East Asian Chilli Oil: I’ve found that infusing the oil with chopped lemongrass, coriander seeds and cinnamon will give the oil a distinct Asian flavour perfect on Thai dishes.
Smoky Chilli Oil: Adding some chipotle chilli flakes or smoked paprika to your chilli oil is a great way to add a smoky flavour.
Chilli Oil – A word of caution
Simply dumping a load of fresh chillies into a bottle of oil is not a great idea as it can result in botulism which to cut a long story short is a nasty which can in some very rare cases be fatal!
Unfortunately simply boiling the oil won’t reduce the risk. The way round this is to reduce the PH level of the chillies before putting them in the oil. This is achieved in the above recipe by first boiling the chillies for ten minutes in vinegar. In order to further reduce the risk I always use dried chillies, not fresh and make sure I sterilize the bottle first by boiling it in water for 10 minutes.
If i’m making a large batch that will be stored for a long time, I will let the dried chillies steep in the oil for a couple of days before I remove them and bottle the oil.
Homemade Chilli Oil
Ingredients
Method
- Place the dried chillies in a small pan and pour over enough vinegar to cover them. Bring to a simmer over a medium heat and simmer for 10 minutes. This step reduces the pH of the chillies and significantly reduces the risk of bacterial growth in the finished oil.
- Remove the chillies from the vinegar using tongs or a slotted spoon and place on kitchen roll to drain. Allow to cool completely.
- Place the cooled, drained chillies into a clean pan with the oil. Heat gently on a low heat until the oil just begins to simmer.
- Simmer on a very low heat for 5 minutes. Do not allow the oil to boil hard or the chillies will burn and taste bitter.
- Turn off the heat and allow the oil and chillies to cool completely in the pan — this allows further infusion as the oil cools.
- Pour the cooled oil and chillies into a sterilised glass bottle with a pouring spout. Seal and store in a cool dark cupboard for up to 3 months.
Notes
- Use dried chillies only. Fresh chillies contain too much moisture and significantly reduce the safe shelf life of the oil
- Always sterilise your bottle first by boiling in water or baking in a hot oven for 10 minutes
- Olive oil can go cloudy when refrigerated — this is normal and doesn’t affect quality or safety
- The oil can be used immediately but improves with a day or two of infusion
Tips for making the best chilli oil
Over 50 readers have made and commented on this chilli oil recipe since we first published it, and their collective experience has taught us a lot. Here are the best tips:
For a clearer oil — after the vinegar soak, rinse the chillies thoroughly in boiling water before adding to the oil. This removes vinegar residue that can cloud the finished oil. Trevor Johnson developed this technique and reports a crystal-clear golden result.
For more colour — use more chillies rather than fewer. Crab apple-red colour comes from chilli skin contact time in the oil. Alternatively Jo in our comments suggests adding a few annatto seeds to the warm oil (strain before bottling) — these add a natural golden-red colour used in Mexican cooking.
For a cleaner flavour — rapeseed or groundnut oil gives a cleaner, more neutral base than olive oil. Ray in our comments recommends this specifically. Light olive oil works if that’s what you have, but avoid extra virgin which has too strong a flavour of its own.
Leave the stalks on — whole chillies with stalks look much better in the bottle than trimmed ones. Perfect for gifts.
For a herb-infused variation — add rosemary and thyme to the vinegar soak alongside the chillies, then bottle everything together. P. Milo has made this with red wine vinegar, garlic, rosemary and thyme with great results.
Can you top up the bottle? Sophie asks in our comments — yes, adding more oil to an existing bottle is fine provided the original chillies have been properly vinegar-treated.
FAQ
What oil is best for making chilli oil?
As discussed above we prefer to use neutral flavoured oils such as vegetable, corn, canola or peanut oil, particularly for Asian inspired oils. For the classic Italian chilli oil we use a light, medium quality extra virgin olive oil.
Can I use fresh chillies instead of dried?
While dried chillies are traditionally used, you can experiment with fresh chillies. However, fresh chillies contain more moisture, which can lead to a much shorter shelf life. If you opt for fresh, use the oil within 1-2 weeks and store it in the refrigerator.
How long does homemade chilli oil last?
When stored in an airtight container in the refrigerator, homemade chilli oil can last up to 3 months. If kept at room temperature, it’s best to consume within 1-2 months for optimal flavour.
Is chilli oil healthy?
Chilli oil, when consumed in moderation, can be part of a healthy diet. Chillies contain capsaicin, which has been shown to boost metabolism, reduce inflammation, and improve heart health. However, because chilli oil is calorie-dense, it’s best to enjoy it in small amounts.
Can I use green chillies to make chilli oil?
Yes — green chillies are used because they look prettier in red but colour has no bearing on flavour or safety. Jacqui in our comments used green Hungarian Hot Wax with great results.
Do I need to refrigerate homemade chilli oil?
If made with dried chillies using the vinegar method above, the oil can be stored at room temperature in a cool dark cupboard for up to 3 months. Olive oil can go slightly cloudy in the fridge but remains perfectly safe — this is a normal physical reaction to cold, not a sign of spoilage.
How do I make chilli oil clearer?
After the vinegar soak, rinse the chillies in boiling water and pat thoroughly dry before adding to the oil. You can also strain the finished oil through muslin or coffee filter paper before bottling — Trevor in our comments used four layers of muslin followed by two passes through coffee filter paper and achieved a crystal clear result.
Preserving In General
If you’re interested in preserving in general we can highly recommend reading our guide to preserving chillies and the River Cottage Preserves Handbook. Authored by the Queen of Preserves Pam Corbin this great book covers everything from jams, pickles, chutneys liqueurs, vinegars to sauces.
The general advice in the book is spot on and will provide you with the core skills to start preserving your produce but it also contains over 70 great recipes to try straight away. At just under £10 on Amazon this book is a must for any kitchen.
If you liked this chilli oil recipe I strongly suggest you take a look at our famous chilli chutney recipe.
More Recipes You Might Like
If you enjoyed making this chilli oil, here are some more of our favourite ways to use and preserve a chilli harvest:
Chilli Chutney Recipe — rich, deeply flavoured and gets better the longer it matures in the jar. One of our most popular recipes and a brilliant way to use up a large harvest of any variety. Perfect with cheese, cold meats or in a sandwich.
Chilli Jelly Recipe — sweet, spicy and beautifully clear. Works with any chilli variety and makes an outstanding homemade gift. Particularly good with a strong cheddar and crackers.
Scotch Bonnet Sauce Recipe — if you want to take your hot sauce making a step further, this pure Scotch Bonnet sauce is fiery, fruity and ready in under 20 minutes. Uses the same vinegar method as this chilli oil recipe to ensure it keeps safely for months.
Habanero Hot Sauce Recipe — a more complex hot sauce with charred garlic, carrot and cider vinegar. Beautifully balanced between fruity habanero heat and natural sweetness. Makes around 500ml and keeps for several months.
Pickled Jalapeño Recipe — the quickest preserve on the site. Takes about 20 minutes, keeps for months in the fridge, and works with any medium-heat fresh chilli not just jalapeños.
Red Chilli Chutney Recipe — our dedicated recipe using fully ripe red chillies, with a slightly sweeter, fruitier flavour profile than the original chutney. Great alongside grilled meat or as a barbecue condiment.
Growing your own chillies to use in these recipes? Our complete guide to growing chilli peppers in the UK covers everything from sowing seeds in January through to harvesting in late summer — and what to do with a glut when it arrives.
I found that lighter audorless oil like rapeseed/ground nut oil is better than olive oil to make chilli oil.
Hi The Chilli King
I have lots of Jelopena and scotch bonnet peppers can I mix them. I have never done this before so i will be following your instruction to the letter.
Thanks for this recipe 🙂
I’ve had good crops the last few years and while I can happily add Chilli Jam/Jelly to most meals it’ll be nice to try something different.
Hi. I make chili garlic oil using corn oil, chili, garlic, ginger, salt, sugar and dried shrimp. I cook them in medium heat until the garlic is crispy and brown. Is there a chance that my chili garlic oil will grow botulism?
Hi there
I also have a glut of green chillies so have been looking for a green chilli oil recipe – this sounds great. Mine are not dried tho – what’s the best/quickest way of drying them? (I want to use the oil as xmas prezzies)
Thanks
Ros
Ros – Try slicing them in half and putting in a very low oven for a couple of hours with the door ajar.
looking forward to using this recipe for trinidad scorpions. 😀
Hi Chilli King
Thanks for the reply. Think I will just bin it and remake the Chilli Oil minus the garlic. Better safe than sorry.
Cheers …….P. Milo……..
Or just use dried garlic, or fry the garlic in the vinegar too. The botulism risk presumably comes from bacteria in fruit, chillies are fruit.
Hi Chilli King
Sorry to mither you but just wondering if you had any advice on the above email that I sent you.
Regards……..P. Milo…….
Oops sorry pressed the wrong button. I have been using the oil since I made it ( about 10 days ago ) and am still able to walk unaided so am presuming that all is well, but would value your opinion on this.
Regards…….P. Milo
P.S. the bread is still going down a treat….
Hi Chilli King
I was reading an article about the possibility of catching botulism if you put garlic into oil as I have done when making the chilli oil. I put the garlic through the same simmering process as the dried chillis and was wondering if this would make the garlic safe as it does with the chillis. Also does it need to be refridgerated or can I keep it on show as it does look very nice in its pouring bottle? I have been using it since I
P.Milo – I’m not an expert on botulism but i always err on the side of caution. The problem with garlic is it is ‘wet’ as opposed to the dried chillies so in theory any bacteria (good or bad) would find it easier to grow. I store mine on the shelf, but only ever use dried chillies and/or herbs which have been simmered in vinegar. Also I tend to make this up in small batches so it’d not sitting around for several months therefore reducing the danger. Besides, we get through it so quickly in our house!
Hi Chilli King
Eventually got round to makiing my chilli oil. Added Garlic, Rosemary and Thyme to the Chillis and simmered them all together in a red wine vinegar then put the whole concoction in nice pouring bottles. Turned out very slightly cloudy, but still tastes excellent splashed over Pizzas or Pasta or over anything actually. Just got 3 different types of Garlic growing at the moment ( Music, Jolimont and forgot the name of the third ) so any ideas you or your readers have for Chilli Garlic recipes will be gratefully received.
Regards…..P. Milo……
Hi Chilli King
Only me yet again. Just wondering, when making the chilli oil do I need to take the short stalks off or can I leave them on through the cooking process and when I eventually bottle it. Just to let you know that your no knead bread is going down a storm, only problem being I can’t keep up with demand. Keep up the good work.
Regards……P. Milo……
P.Milo – I leave the stalks on as it looks much better in the bottle! Glad the bread is going down well….sounds like you need a bigger oven!
Hi Chilli King
I have answered my own question – I boiled the dried chillies in white wine vinegar and them rinsed them thoroughly in boiling water to get rid of the surplus vinegar. I then dried them with kitchen roll before adding them to the warmed light olive oil. I also added one level teaspoonful of paprika (to about one and a half litres of oil) and strained the infusion through four thicknesses of muslin and then twice through coffee filter paper.
The result is a crystal clear, golden liquid which is ideal for cooking or drizzling over pizzas, cold meat, salad etc.
I am absolutely delighted and would like to thank you (and your website) for the inspiration to grow and enjoy chillies.
Best wishes
Trevor Johnson
Hi Chilli King
I have answered my own question – I boiled the dried chillies in white wine vinegar and them rinsed them thoroughly in boiling water to get rid of the surplus vinegar. I then dried them with kitchen roll before adding them to the warmed light olive oil. I also added one level teaspoonful of paprika (to about one and a half litres of oil) and strained the infusion through four thicknesses of muslin and then twice through coffee filter paper.
The result is a crystal clear, golden liquid which is ideal for cooking or drizzling over pizzas, cold meat, salad etc.
I am absolutely delighted and would like to thank you (and your website) for the inspiration to grow and enjoy chillies.
Bes twishes
Trevor Johnson
Hi Chilli King
I have been experimenting with the chilli oil recipe and have discovered that adding a few drops of malt vinegar to warmed light olive oil ( to replicate the effect of adding chillies boiled in vinegar) turns it slightly cloudy. Are there any alternatives to vinegar without running the risk of botulism? Would white wine vinegar have the same effect? As I want to give some oil as gifts at Christmas I want it to be as clear as possible – any thoughts please.
Mant thanks
Trevor Johnson
we live in Portugal and have a bumper crop of many diferent types of chillies, going to try this with the small piri piri ones and give it to our old Portuguese neighbour for his opinion, will let you know the result
I have nearly finished my chilli oil. I’m using an empty wine bottle and bought some cheap bar pouring spouts from Amazon.
Will the oil still keep fresh using just the spout or do I just use the spout to pour the oil and screw the lid on? My other half thinks I need the lid on, so you’d be settling a debate for us!
I’ve just made a bottle using half a dozen scotch bonnets! Look out!!!!
How did it work out with the Scotch Bonnets as im thinking of using them in this recipe too.
is malt vinegar essential, or can balsalmic, red or white wine be used?
Jennifer – Any vinegar would do it.
Hi,
I have made the chilli oil and it is great.I used a lot of chillies as we are growing them.
I drizzled it on grilled mushrooms and they were wonderful! Do I keep the oil in the fridge or in the cupboard?
Thanks
Tricia
Trish – Glad you like it. I just keep it in the cupboard as olive oil can go a bit cloudy if too cold.
Thank you for your answer! I think, I’ll throw it away and follow the recipe. I’ll let you know!
Hello!
Before I read your recipe which I intend to make, I had put some crushed dried chillies into a jar filled with olive oil, in order to use it as it is. Do you think that I can use this to make the recipe or it’s too late? I suppose without the vinegar part!
Is it also bad to use it as it is?
Thank you!
Mary – It should be ok to use it. There is a small danger of nasties growing the longer you leave the oil to phester if you haven’t neutralized the ph.
Hi – great recipe thanks. I’m LOVING my new spicy oil!
But can I just top it up with more olive oil or do I need to heat it with the chillies first?
Sophie – Adding more oil shouldn’t be a problem.
Hi Chilli King! I’ve just made the oil from the recipe above but it only has a slight hint of colour, any recommendations on how I get it redder in my next batch ( more chilis maybe? I used 8 dried chilis in 1 litre of olve oil), thanks!
Steve – I’d say more chillies should do the job!
Hi,
I plan to make a batch of Mexican Chilli Oil – I was advised to add .. Annatto Seeds to the warm oil (and straining these before adding to my bottle) – as along with adding a subtle flavour.. they will add the ‘reddy’ colour to my oil!
I buy these from:
http://www.lupepintos.com (They have two stores – one in Glasgow & one in Edinburgh – If you phone them they may post some to you?)
Hope this helps,
Jo
Hi,
If we want to add rosemary and thyme and garlic, do we have to simmer them with the chillies in malt vinegar? Cheers
Mia – I’d say it is best to soak them with the vinegar too.
I’ve just made this (it looks very pretty) but can I use it straight away or does it need to mature?
Elizabeth -You can use it straight away – it never lasts that long in our house!
Hi,
Do you break open the chillis or put them in whole. I’ve grown Apache and dried them naturally – tied in a ristra. They seem to be very hot so would leaving them whole lessen the strength a bit?
David – I usually leave the chillies whole. Mainly because they look better. As the oil infuses it’ll end up just as hot whether you slice them or leave them whole.
Just had a go at making it. It’s cooling as I write. See: http://vegpatchblog.blogspot.com/
Cheers
Richard
Making this as i type. Great stuff. What is the shelf life of it?
Tom – It should last for 6 moths easily. It never lasts that long in our house though!
I have a bottle at home that has got herbs in it i think it is rosemary – can you recommend some nice herbs to go in there?
jessica – thyme works very well, as does rosemerry.
How much oil and vinegar did you use, and have you established the hotness from the amount of chillies you used?
Johann – The amount of oil i use is determined by the size of bottle I want to fill. The vinegar is just however much i need to boil the chillies in. I use a handful of dried chillies for each bottle.
Hi,
1st year I’ve grown chilli peppers and we have an absolute surplus of hungarian hot wax variety and they are all green. I love chilli oil but your recipe says dried red chillis. Is there any reason why I can’t use the green ones?
Many thanks
Jacqui
Jacqui – No, i think most people just use red because they look prettier!