Simple Homemade Chili Oil

Preparation steps

1. 1

   Prepare the Chili Mixture

   Add the crushed red pepper flakes, Chinese five spice, and star anise to a clean, completely dry, heatproof glass jar or bowl.

   If using peanuts or seeds, you can add them to the mixture as well.

2. 2

   Heat the Avocado Oil

   Pour the avocado oil into a small saucepan and heat gradually.

   For typical dried crushed red pepper flakes, aim for approximately 250–275°F (120–135°C) rather than 420°F. Avoid overheating or allowing the oil to smoke.

3. 3

   Pour the Oil Over the Spices

   Carefully and slowly pour the hot oil over the chili mixture.

   The oil should sizzle as it comes into contact with the pepper flakes. Stir gently with a heatproof utensil to distribute the oil evenly.

   Safety Tip: Hot oil can cause serious burns. Use a heatproof container with plenty of room and pour slowly to avoid splashing.

4. 4

   Finish with Sesame Oil

   Allow the mixture to cool slightly, then add a drizzle of sesame oil to taste.

5. 5

   Cool and Store

   Allow the chili oil to cool before transferring it to a clean, food-safe storage container if needed.

   Refrigerate and label with the preparation date. For homemade flavored oils, use within 4 days or freeze for longer storage. See the storage precautions below.