Growing up, my meals were always packed with warmth of spices like cumin, coriander, turmeric, everything except chillies. Fast forward to today, I can’t imagine a dish without a touch of spice. It’s funny how tastes evolve! I find myself adding chilli to almost everything, but I’m mindful of others’ spice tolerance when cooking for a crowd. That’s where my beloved chilli oil comes in handy. It’s the perfect way to add a little kick without overwhelming anyone’s palate. Plus, it’s hands down my most-requested condiment after my mint raita, of course! Whether it’s drizzled over noodles, stirred into soups, or slathered on avo toast, this chilli oil takes everything to the next level. It’s the ultimate kitchen must-have. Once you try it, I promise you’ll agree! Oh! This is a great idea for a delicious Christmas present or a general gift for your friends and family.
How To Make Chilli Oil
Ingredients
- 1 cup 250ml neutral oil, I used sunflower
- 5 garlic cloves finely chopped
- 1/4 cup chilli flakes
- 2 tbsp sesame seeds
- 1 tsp sugar or liquid sweetener
- 1/2 tsp sea salt
Instructions
- Place all dry ingredients into a clean sterilised glass jar that has an airtight lid.
- Heat up the oil to 160°C / 320°F or until it just starts to smoke.
- Pour the hot oil into the jar over the spices and stir immediately.
- Once cooled, store it in the fridge with the airtight lid on.
- Drizzle over avocado toast, dumplings, noodles, rice, smashed cucumbers, tofu, pizza, salad or use it as a dipping sauce.
Notes
- Adjust the heat by using milder or spicier chillies like cayenne or bird’s eye.
- Add more garlic for a richer, savory and garlicky twist.
- Add thyme or rosemary to the mix for a different herbaceous aroma.
- Toss in a teaspoon of maple syrup for a balance.
- Keep your chilli oil in a sterilized jar, it lasts for weeks!
- Drizzle over roasted or instant veggies for an instant flavour boost.
