Spicy Chili Oil Recipe – Garlic Ginger Sichuan Pepper Blend

Last Updated on 4 months by Neha Deshmukh

Spicy Chili Oil Recipe – Garlic Ginger Sichuan Pepper Blend

Hey everyone! If you’re anything like me, you’re obsessed with adding a little kick to everything. And honestly, nothing elevates a simple meal quite like a vibrant, homemade chili oil. I first stumbled upon making my own when I couldn’t find a store-bought version with the right balance of flavors – and let me tell you, once you go homemade, you never go back! This recipe is my go-to, packed with garlic, ginger, and that incredible numbing sensation from Sichuan peppercorns. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chili oil. It’s a flavor bomb! It’s incredibly versatile – perfect for drizzling over noodles, eggs, dumplings, or even just adding a spoonful to your favorite stir-fry. The combination of spicy chilies, aromatic garlic and ginger, and the unique tingle of Sichuan peppercorns creates a depth of flavor you won’t find anywhere else. Plus, making it yourself means you control the ingredients and the heat level – perfect for tailoring it to your taste.

Ingredients

Here’s what you’ll need to create this fiery delight:

• 100g Dried red chili (about 1 cup loosely packed)
• ¼ cup Sesame oil or vegetable oil (60ml)
• ¼ cup Garlic, finely chopped (60ml)
• 4 tbsp Ginger, finely chopped (60ml)
• ¼ cup Water (or more as needed) (60ml)
• ½ tsp Sichuan pepper, crushed (2.5ml)
• 3 tbsp White vinegar (45ml)
• 2 tbsp Soy sauce (30ml)
• 1 ½ tbsp Sugar (22.5ml)
• 2 tbsp Tomato ketchup (30ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Dried Red Chili Varieties & Heat Levels: The type of chili you use will drastically affect the heat. I like a mix – some milder chilies for flavor and a few hotter ones for a real kick. Some popular choices include:
* Byadgi chilies: Mild, bright red color, great for flavor.
* Kashmiri chilies: Mild-medium heat, beautiful color.
* Bird’s eye chilies: Seriously spicy! Use sparingly if you’re sensitive to heat.

Sesame Oil vs. Vegetable Oil: Flavor Profiles: Sesame oil adds a lovely nutty aroma, but it has a lower smoke point. I usually do a mix – about ⅔ vegetable oil and ⅓ sesame oil for the best of both worlds.

The Significance of Sichuan Peppercorns: Don’t skip these! They create a unique “ma la” sensation – a numbing, tingling feeling that’s characteristic of Sichuan cuisine. You can find them at most Asian grocery stores. Lightly crushing them releases their aroma.

Garlic & Ginger: Freshness & Quality: Fresh is always best here. The aroma and flavor are so much more vibrant. Don’t be shy with the amounts either – they really shine in this recipe!

Step-By-Step Instructions

Alright, let’s make some chili oil!

1. Soften the Chilies: Start by soaking your 100g of dried red chilies in hot water for about 30 minutes. This rehydrates them, making them easier to blend. You can remove the seeds if you prefer a milder oil – I usually leave some in for extra flavor.
2. Make the Chili Paste: Drain the chilies and pop them into a blender. Add a splash of water – just enough to get things moving. Blend until you have a smooth paste. Don’t add too much water, you want a thick paste!
3. Bloom the Aromatics: Heat ¼ cup (60ml) of oil in a pan over medium heat. Add the ¼ cup (60ml) of chopped garlic and sauté for about 30 seconds, until fragrant. Then, add the 4 tbsp (60ml) of chopped ginger and cook until golden brown.
4. Fry the Chili Paste: Add the chili paste to the pan and stir-fry for a good 5-7 minutes, until the oil starts to separate and the paste darkens. This is where the magic happens!
5. Simmer for Flavor: Pour in ¼ cup (60ml) of water, cover the pan, and simmer on medium-low heat for 15-20 minutes, stirring occasionally. This helps the flavors meld together.
6. Season it Up: Stir in ½ tsp (2.5ml) of crushed Sichuan peppercorns, 3 tbsp (45ml) of white vinegar, 2 tbsp (30ml) of soy sauce, 1 ½ tbsp (22.5ml) of sugar, and 2 tbsp (30ml) of tomato ketchup. Cook for another 2-3 minutes.
7. Final Touch & Cool Down: Add salt to taste. Cook for 3-4 minutes more, until the sauce thickens slightly. Remove from heat and let it cool completely before transferring to an airtight jar.

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Oil Infusion: The key is low and slow. Simmering the chili paste allows the flavors to fully infuse into the oil.

Adjusting Spice Levels: Don’t be afraid to experiment! Use more or fewer chilies, or add a pinch of cayenne pepper for extra heat.

Preventing Burning & Splattering: Keep the heat at medium-low and stir frequently. A splatter screen can also be your best friend!

Variations

Want to get creative? Here are a few ideas:

Vegan Chili Oil: This recipe is already vegan-friendly! Just double-check your soy sauce and ketchup to ensure they don’t contain any hidden animal products.

Gluten-Free Chili Oil: Use tamari instead of soy sauce for a gluten-free version.

Spice Level Adjustments:
* Mild: Use mostly Byadgi or Kashmiri chilies and remove the seeds.
* Medium: A mix of Kashmiri and Bird’s eye chilies.
* Hot: Load up on the Bird’s eye chilies!

Festival Adaptations: My family loves making a big batch of this for Lunar New Year and Diwali – it’s a fantastic addition to festive meals.

Serving Suggestions

Okay, this is the fun part! Drizzle this chili oil over:

• Noodles (ramen, udon, or even simple spaghetti)
• Eggs (fried, scrambled, or boiled)
• Dumplings (potstickers, momos)
• Stir-fries
• Tofu
• Rice
• Seriously, anything you want to add a little spice to!

Storage Instructions

Store your homemade chili oil in an airtight jar in the refrigerator. It will last for up to 3 weeks. The flavor may intensify over time.

FAQs

Got questions? I’ve got answers!

What type of chili peppers are best for chili oil? It depends on your heat preference! A mix of mild and spicy chilies is ideal for a balanced flavor.

Can I use chili flakes instead of dried red chilies? You can, but the flavor won’t be quite as complex. Dried chilies have a deeper, more nuanced flavor.

How can I make the chili oil less spicy? Remove the seeds from the chilies, use milder chili varieties, and add a little more sugar to balance the heat.

What is the purpose of Sichuan peppercorns in chili oil? They create a unique numbing sensation that’s characteristic of Sichuan cuisine. It’s a flavor experience you won’t forget!

How long does homemade chili oil last, and how do I know if it has gone bad? It lasts up to 3 weeks in the refrigerator. If it smells off or develops mold, discard it.

Can I add other aromatics like star anise or cinnamon? Absolutely! Feel free to experiment with other spices and aromatics to create your own signature chili oil. My friend loves adding a small piece of star anise for a subtle licorice flavor.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how yours turns out!