Chili OIL Vegan
- 10m Prep Time
- 15m Cook Time
- 1h 0mReady In
A versatile chili oil infused with roasted arbol chilies, garlic, ginger, and sesame oil. Perfect for drizzling over noodles, dumplings, fish, and fried rice.
Ingredients
- dried arbol chilies stemmed
- 177 ml peanut or vegetable oil
- 5 clove garlic coarsely chopped
- 44.4 ml fresh ginger unpeeled coarsely chopped
- 59.1 ml toasted sesame oil
- red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1361 mg
- Iron: 16.4 mg
- Magnesium: 396 mg
- Phosphorus: 1532 mg
- Potassium: 4349 mg
- Zinc: 10.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml peanut or vegetable oil
- 59.1 ml toasted sesame oil
- red pepper flakes
Prepare
- dried arbol chilies, stemmed
- 5 clove garlic, coarsely chopped
- 44.4 ml fresh ginger, unpeeled coarsely chopped
Let's Cook
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Step 1.
In a medium skillet over medium-low heat, roast the whole dried arbol chilies for 3 to 4 minutes, shaking the pan and turning them occasionally, until they have bloomed (filling your kitchen with their sweet, spicy smell, lightly smoking, and probably making you cough a little) and slightly darkened. Leave the arbols whole.
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Step 2.
In a small pot over medium-low heat, combine the roasted arbol chilies, peanut oil, coarsely chopped garlic, and coarsely chopped fresh ginger. Bring the oil to a simmer, then reduce the heat to low and lightly simmer for 8 to 10 minutes, until a kitchen thermometer set in the oil reaches between 225 and 250°F. The garlic will become golden and slightly crisped with brownish edges; do not let it burn or the oil will taste bitter.
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Step 3.
Remove the pot from the heat and let it cool for about 20 minutes. Pour the chili oil through a fine-mesh sieve into a wide-mouth half-pint or pint glass jar or other nonreactive container. Discard the arbol chilies, ginger, and garlic.
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Step 4.
Return the strained oil to the small pot over medium-low heat, and stir in the toasted sesame oil and red pepper flakes. Bring the oil back to a simmer and heat for 1 to 2 minutes, until a kitchen thermometer set in the oil reaches between 225 and 250°F.
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Step 5.
Let the chili oil cool at room temperature for 10 to 15 minutes, then transfer it to the glass jar (strain off the chili flakes if you want; I prefer to keep them in the oil). Cover the jar tightly with a lid and store it in a cool place for up to 2 months.