How to make chili oil?

How to make chili oil?

The practice of chili oil

Jerry YeJerry Ye
Prepared chili oil, mix cold dishes, noodles, tastes great
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Servings 5
Calories 561 kcal


  • 40 g Chili powder
  • 10 g White sesame
  • 5 ml Rice vinegar
  • 300 ml Vegetable oil
  • 4 g Zanthoxylum bungeanum
  • 6 g star anise
  • 6 g Cinnamon
  • 3 g Cumin
  • 2 g Tsaoko
  • 1 g Fragrant leaves
  • 2 g Tempeh


  • Mix sesame + paprika in a larger container.
    I bought two kinds of thick and thin, 20g each.
  • Prepare vinegar
  • Prepare the oil and pour it over medium-low heat.
  • Add spices and a pinch of salt at the same time
  • As the oil temperature increases, the aroma of the spices gradually becomes stronger. When the aroma is very strong, turn off the heat.
  • First pour half the amount of oil into the paprika, followed by the prepared vinegar, and stir quickly.
  • Pour in the remaining half of the oil and it's done.
    The spices in the oil can be removed first, or you can use a larger strainer when pouring the paprika.
  • Let cool and bottle.


I really like to eat
Keyword chili oil

One thought on “How to make chili oil?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating