Homemade Chili Oil: My All-Purpose Condiment
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: About 1¾ cups
  • 30 long peppers (about 4 ounces)
  • 1½ cups dried bird's eye chilies (pequin chiles or chiles de árbol works too—just stick with red, hot, and small)
  • ¼ cup Sichuan peppercorns
  • One head of garlic, peeled
  • 1 cup vegetable oil
  1. Put the long peppers, dried chilies, and peppercorns in a skillet and toast them over medium heat, stirring constantly, for 3 minutes.
  2. Put the contents of the skillet into a food processor along with the garlic and oil; blend (do not use a high-speed blender for this; you don't want a smoothie).
  3. Pour the mixture back into the skillet and put it on medium heat. Fry it, stirring often, until the mixture turns dark reddish brown, about 6-8 minutes. At that point, you'll start coughing, and people in your house will start wondering out loud what the heck that smell is.
  4. Immediately transfer the chili oil to a glass jar and let it cool completely before closing the lid. (Don't let the chili cool in the skillet as the residual heat will cook it beyond the desired point.) Keep it in your pantry for 3 months after which, even though it hasn't gone bad, the heady fragrance is gone.
Recipe by SheSimmers at https://shesimmers.com/2015/05/homemade-chili-oil-my-all-purpose-condiment.html