How to make fresh chilli oil

Key takeaways

• Fresh chilli oil should be stored in the refrigerator and used within one week.
• Keep all jars, utensils and containers clean and completely dry before storing your chilli oil.
• Cook the garlic, shallot and chilli mixture gently to develop flavour without burning the aromatics.
• Optional spices such as cinnamon, star anise and bay leaves add extra flavour but aren't essential.
• If the oil develops an unusual smell, flavour or appearance, discard it and make a fresh batch.

Ingredients

• 4 fresh chillies, finely chopped
• 3 garlic cloves, finely chopped
• 1 shallot, thinly sliced
• 500mL neutral cooking oil
• 2 teaspoons salt
• 2 tablespoons black peppercorns
• 1 cinnamon stick (optional)
• 2 star anise (optional)
• 4 bay leaves (optional)
• 1 teaspoon vinegar (optional)

1. Prepare the chillies

Finely chop the fresh chillies, garlic and shallot, either by hand or in a food processor. Place them into a bowl with the salt and set aside.

Tip: Wear gloves when handling hot chillies and avoid touching your eyes or face afterwards.

2. Infuse the oil

Pour the oil into a saucepan and add the peppercorns. If you're using them, add the cinnamon stick, star anise and bay leaves.

Heat gently over a low heat until the spices become fragrant. Stir occasionally and take care not to let the spices darken or burn, as this can make the oil bitter.

3. Cook the aromatics

Add the shallot, garlic and chilli mixture to the oil. Cook over a low heat, stirring occasionally, until the shallot and garlic become golden and lightly crisp.

4. Finish the oil

Increase the heat briefly for around one minute to finish cooking. Remove from the heat and stir through the vinegar, if using.

5. Cool and store

Allow the chilli oil to cool completely before transferring it to a clean, dry glass jar. For extra flavour, return the strained whole spices to the jar while the oil infuses.

Store the chilli oil in the refrigerator and use it within one week. If the oil develops an unusual smell, flavour or appearance, discard it.

Tip: Adjust the amount of chilli to suit your taste. Add more for extra heat or reduce the quantity if you prefer a milder chilli oil.

Grow your own chillies

Want even more flavour? Try growing your own chillies at home and experiment with different varieties to create hotter, milder or fruitier chilli oils. Check out our Growing chilli: Plant care guide for tips on planting, feeding and harvesting chillies.

Frequently asked questions

What type of chilli works best for chilli oil?

Most fresh chillies will work. Mild varieties create a gentler heat, while hotter varieties produce a spicier oil. If you're unsure, start with a milder chilli and increase the heat level in future batches.

Can I leave fresh chilli oil in the pantry?

No. Because this recipe uses fresh chillies, garlic and shallot, the oil should be refrigerated and used within one week.

Why does my chilli oil taste bitter?

Bitterness is usually caused by burning the spices, garlic or chillies during cooking. Use low heat and remove the oil from the heat if the ingredients start browning too quickly.

Can I strain the chilli oil before storing it?

Yes. Straining creates a clearer oil and a milder flavour. Leaving some ingredients in the oil can produce a stronger flavour, but the oil should still be refrigerated and used within one week.

How do I know when the chilli oil should be thrown away?

Discard the oil if it develops an unusual smell, flavour, colour change or any signs of spoilage. When in doubt, make a fresh batch.