The name ‘chili oil’ is a bit misleading as this is really more of a sambal than an oil. Chili Oil is a versatile condiment you can use in a multitude of dishes. It’s especially good with eggs. Easy to make, use whatever fresh red chilies take your fancy. In this instance I used Fresno chilies because they were available but I’ve made it with those hot Thai chilies. Use what chilies you can find & that suit your heat tolerance. Fresno chilies are quite mild but those little Thai chilies are hot. There are several choices if you’re lucky enough to live close to a shop that sells various chilies. Sadly, I don’t.Jump to Recipe
Drain a tablespoon of the oil & use to stir-fry meat & veggies. Spread the coarse mixture in a wrap. Use it in a marinade. One of my favorites is avocado toast topped with an egg and a dollop of chili oil. I also like it on a cracker with cheese. If you prefer a thicker mixture, as pictured then use as many chilies as I stipulate in the recipe. If you like it more oil than sambal consistency, then reduce the chilies by half. L xo
- 4 oz red chilies, trimmed of stems I used fresno chilies, roughly chopped
- 1- inch piece of ginger, peeled & roughly chopped
- 2 bulbs of garlic, cloves separated & peeled
- 3/4 cup neutral cooking oil canola, vegetable, sunflower, avocado
- 1/4 cup Korean chili flakes gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon salt
- Add chili, ginger & garlic to the bowl of a food processor and blitz until finely chopped – don’t over process the mixture.
- Heat the oil in a medium, non-stick frying pan over medium-low heat. Add the chili mixture and stir to combine with the oil. Bring to a simmer, uncovered. Simmer for 10 to 12 minutes, stirring occasionally to cook the garlic and ginger and infuse the oil.
- Add the remaining ingredients; stir to combine. Bring to a simmer. Simmer, uncovered, stirring occasionally, for 3 minutes to soften the chili flakes. Spoon into a sterilized jar and seal with the lid. Refrigerate up to 1 month. Makes about 1 1/4 cups