Zesty Chilli Oil

Growing up, my meals were always rich with spices like cumin, coriander, and turmeric – but chillies were notably absent. Fast forward to today, and I can’t imagine a dish without a hint of heat. It’s fascinating how our palates evolve over time!

Jump to Recipe Print Recipe

This homemade vegan chilli oil has become my go-to spicy condiment. It’s the perfect way to add a kick without overwhelming anyone’s taste buds. Whether drizzled over noodles, stirred into soups, or slathered on avo toast, this spicy vegan condiment elevates every bite. Plus, it’s an easy chilli oil recipe that makes for a delightful DIY gift!

Homemade Chilli Oil

Before we dive into the recipe, let’s take a moment to appreciate the vibrant hue and inviting aroma of this chilli oil. It’s not just a condiment; it’s a jar of flavourful magic waiting to transform your meals.

Crafting Your Own Chilli Oil

Join me in the kitchen as we create this versatile vegan chilli oil together. It’s a simple process that yields a condiment you’ll reach for time and again.

Print Pin

No ratings yet

Easy Vegan Chilli Oil

A Spicy, Aromatic Condiment to Elevate Your Dishes

This easy chilli oil recipe combines the warmth of garlic, the nuttiness of sesame seeds, and the heat of chilli flakes to create a versatile condiment. Its deep red hue and rich aroma make it a feast for the senses.

Course Condiments

Cuisine Asian

Keyword DIY chilli oil, easy chilli oil recipe, homemade chilli oil, spicy vegan condiment, vegan chilli oil

Servings Cup

Ingredients

1 cup 250ml neutral oil (e.g., 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 with an airtight lid.
Heat the oil to 160°C (320°F) until it just starts to smoke.
Carefully pour the hot oil into the jar over the spices and stir immediately.
Allow the mixture to cool completely.
Seal the jar and store it in the fridge.
Use as a drizzle the homemade chilli oil over avocado toast, dumplings, noodles, rice, smashed cucumbers, tofu, pizza, salads, or as a dipping sauce.

Notes

Serving Suggestions:

Drizzle over stir-fried vegetables for an added kick.
Mix into salad dressings for a spicy twist.
Use as a marinade base for tofu or tempeh.

Storage Tips:

Store in a sterilised jar in the fridge; it lasts for weeks.
Always use a clean spoon to avoid contamination.

Variations:

Adjust the heat by using milder or spicier chillies like cayenne or bird’s eye.
Add more garlic for a richer, savoury flavour.
Incorporate herbs like thyme or rosemary for a different aroma.
Add a teaspoon of maple syrup for a balanced sweetness.

Learn from the eVeganRecipes Community (FAQs)

How can I make my chilli oil less spicy?

To reduce the heat, opt for milder chilli flakes and remove any seeds. You can also increase the oil-to-chilli ratio to dilute the spiciness.

Can I use olive oil instead of neutral oil?

While olive oil can be used, it has a distinct flavour that may overpower the chilli and garlic. A neutral oil like sunflower or canola is recommended for a balanced taste.

How long does homemade chilli oil last?

When stored properly in a sterilised jar in the fridge, this homemade chilli oil can last for several weeks. Always use a clean utensil to extend its shelf life.

From My Kitchen to Yours: Sharing the Spice

Creating this chilli oil has been a journey of rediscovering flavours and embracing the heat I once avoided. It’s a testament to how our tastes evolve and how a simple condiment can bring warmth and excitement to our meals. If you enjoyed this recipe, you might also like our 5 Minute Pickled Onions or drizzle this vibrant homemade chilli oil on Easy Mango Avocado Salsa.