Spicy chili oil on deck at the house is not for everyone. But for those who love it, this ones for you! Make your next small-batch with this step-by-step post for a shelf stable jar of muy spicy. 🙂
Drizzle up or toss all the random favorites like chicken tendies, quesadillas, breakfast sandos, soups and so much more.
What Makes this Recipe so Good
It last 6 weeks with regular usage. I share recipes with you that I know how to make and have been consuming for decades (because generations), perfecting a style over the course for what works and is delicious.
All the tips in this post are all provided out of wanting the best flavor for you.
What is the Method of Preparation
To make chili oil, there are several different methods. But for this one, this recipe is easy and only requires a blender to break up the ready toasted dry chili. This is the most common way for quick turn-around spicy oil.
To make by hand there are different techniques; a pestle and mortar, a bowl and meddler, even a bamboo fork tipped utensil works.
Either of the methods will depend on the preference of the chili flake sizes, seeds or seedless, desired in your chili oil or style of salsa macha.
Ingredients In Shelf Stable Chili Oil
Grocery Quick List: dried chilis, olive oil, sesame seeds, salt, and white vinegar.
- 1/2 cup olive oil
- 3/4 cup dried chile de arbol (Loose packed)
- 2 tablespoons sesame seeds
- 1 tablespoon sea salt
- 1 teaspoon vinegar, optional but recommended.
Ingredient Notes / Variations
- Dried chiles – Arbol Chili is my choice for this oil. Find it at local shop or in a sealed package.
- Use dried Thai Chilis for spicier chili oil.
- Dried chipotle for smokey and spice flavor.
Let us know when you try it and your most favorite chile combinations!
- Sesame seeds – this seed adds a nutty flavor which contribute to balancing the other chile flavors in the chili oil.
- If a sesame allergy is present, omit sesame and use pumpkin seeds (pepitas) instead. I use this when I’m all out of sesame. Not peanuts though, that’s aligned a bit more for chili recipes like our salsa macha or salsa de cacahuate (spicy peanut oil).
- Olive oil – we make it at home, so extra virgin olive oil for a small batch is choice, always. You’ll feel better for making it this way too.
- Even when the oil in the chili jar is running low, placing additional warmed oil in the jar is an option to freshen it up.
Erika’s Waste Saving Tip
Remove the fried dried chilis used to flavor the oil before making a pot of refried beans. They can be saved for adding spice up molcajete salsa, salsa macha, chili oils, and spicy guisados (stews).
Step-By-Step to Make Chile Oil
Area prep
Before the first step, ensure your kitchen is well ventilated (because chili / smoke).
Toast the chiles (no stems) on medium/low in a dry pan.
You’ll smell the flavor of the chile de arbol tostado when it’s time to transfer them over to a cool surface (use parchment, plate, bowl, etc).
A printer-friendly recipe card with instructions is available at the bottom of this post.
Using the same pan, turn stove to lowest heat setting. Place sesame seeds in pan, and let them toast for about 2 minutes. Once they appear to be lighter shade of toasted turn transfer to same plate as chile.
Add oil to pan and warm for 3 minutes. (proceed to next step, if you’re a pro at making salsa and have no problem remembering to come back to this step.)
Place toasted sesame and chili in blender, blend dry for 15 seconds or more.
Transfer all chili powder into food safe jar (It will look like this photo above) and carefully place empty blender into sink.
Place warmed oil in over the chili and add salt, vinegar. Stir several times to mix evenly. Let cool for 10 minutes in jar to allow contents to settle.
If you decide to mix in a bowl, you can do that too. Here’s a photo of what that will look like.
Foods To Eat With Chili Oil
Made ahead chili is always satisfying when you’re trying to add some spice to any dish or meal time. Whether hot or cold, chili oil is super tasty with the following meals:
Ways To Flip Leftover Chile in Jar
It’s already going so far in meals and in stews. When the quantity made is about to be finished, revive what’s left by adding a bit of EVOO (warm or cold).
Once that’s all gone, make a fresh small batch all over again.
Pro Tips / Receta Notes
Recipe yield: about 1 cup spicy chili oil.
Storage: cover with an airtight lid once room temp. This chili last 6 weeks with regular usage OR 6 months life stable.
Note: I suggest 6 months max for a portion of this size. EVOO has a shelf stable using within 6 months for best taste when opening. This is why I make small batches, for mighty spicy tastes!
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How To Make Spicy Chile Oil
DESCRIPTION
Equipment
- Spoon
- pan
- Spatula
- Plate
- Blender
- 6 ounce Jar with lid or tight seal
Ingredients
- 1/2 cup olive oil
- 3/4 cup loose packed or packed half cup – don’t make it complicated on yourself.
- 2 tablespoons sesame seeds
- 1 tablespoon sea salt
- 1 teaspoon vinegar
Instructions
To make aceite de chile
- Heat pan, toast chiles on medium heat for 2 minutes. You’ll smell the flavor of the chile de arbol tostado when it’s time to transfer them over to a cool surface (parchment, plate, bowl, etc).
- Use same pan and turn stove to lowest heat setting.
- Place sesame seeds in pan, and let them toast for a about 2 minutes. Once they appear to be lighter shade of toasted turn transfer to same plate as chile.
- Add oil to pan and warm for 3 minutes. (proceed to next step, if you’re a pro at making salsa and have no problem remembering to come back to this step.)
- Place toasted sesame and chili in blender, blend dry for 15 seconds or more. Dont open the lid, just notice the powder red texture. That’s what we are going for. Transfer all chili powder into food safe jar and carefully place empty blender into sink.
- Place warmed oil in over the chili and add salt, vinegar. Stir several times to mix evenly. Let cool for 10 minutes in jar to allow contents to settle.
Notes
- Recipe yield – 4 ounces muy spicy chile oil.
- Storage – Keep in food safe jar with airtight lid. Serve safely using clean spoons. Avoid double dipping.
- Re-fresh – Add up to 1/4 cup additional warm oil to the chile jar if the oil content is running low.
See the full post at LatinasQueComen website and search How to Make Spicy Chile Oil for all my tips, chile types and additional helpful recommendations. Thank you for your support of LQC!
Nutrition
Equipment
- Salsa jar
- Blender
- Medium pan
- Tablespoon
- Small spatula
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