Chili oil is a condiment made with some type of vegetable oil (most often olive oil, soy bean oil, or sesame oil) infused with some sort of spicy chili peppers. There are many types of chili oils around the world, especially in China, Japan, Korea, Italy, Portugal, and Turkey. Our recipe is inspired by Italian Chili Oil that is often found in pizzerias and restaurants around the country to add on to pizza, grilled vegetables, and other vegetable side dishes.You can drizzle this on anything really, and use it as if it were olive oil, but spicy.This recipe is a very quick one and initially we weren’t even sure whether to post it or not. But since we love adding this chili oil to some of our recipes, we decided to share it.
Ingredients
Olive oil: you can use extra virgin olive oil or regular olive oil for this recipe.Red pepper flakes: add heat to the oil. You can replace them with red hot chili peppers, fresh or dry.Paprika: mostly used to color the oil red.
Tip
The only recommendation I have for this recipe is that you really need to make sure the red pepper flakes and the paprika don’t burn, or else your chili oil will taste bitter. Also, if you are using a pan with a thick bottom, wait about 30 seconds from the moment you turn the heat off before adding the paprika. The thick bottom keeps the temperature of the oil high even if you turn the heat off, and that could burn the paprika if you add it straight away. Set the heat to low and let fry very gently for 3 to 4 minutes, occasionally moving the pan around. Make sure the red pepper flakes don’t burn. If they start burning take the pan immediately off the heat. After about 3 minutes, turn the heat off and add the paprika. Move the pan around to dissipate heat and distribute the paprika. Let sit off the heat for about 10 minutes before using the chili oil.
Variations
Storage
Store chili oil in a small bottle, jar, or bowl for up to 3 months in the refrigerator. We do not recommend freezing it.
Rosemary Chili Oil
The same goes for rosemary. It’s awesome with red pepper flakes. And also with garlic. So you could add both to the oil.
With veggies: Try it on grilled, oven-roasted, or air–fried vegetables. Carrots, asparagus, potatoes, mushrooms, zucchini, and eggplants.
We tried it on a platter of grilled then mashed carrots, served with cannellini beans that we tossed in our Italian salsa verde, then drizzled with tahini sauce and chili oil, and it was scrumptious!
Add to plant-based protein: chili oil pairs well with tofu. Try it on marinated grilled tofu or vegan fish, it’s incredible with a little chili oil drizzled on top.Infuse in soups: drizzle a teaspoon of chili oil on top of a tofu soup or miso soup, it adds zest and pop to many Asian dishesOn bread and pizza: give your flatbread pizza a brush of chili oil before serving, or dip focaccia in the oil, it’s a winning combination!
Chili oil is incredibly versatile and enhances the flavor in veggies, tofu recipes, and Italian dishes too.
Vegan pesto: learn how to make the most famous condiment in the world, perfectly paired with steamed, and boiled veggies as well as a pasta saladRomesco sauce: creamy, nutty, peppery, this is the fantastic flavors of Spain in a bowlTahini sauce: add some middle-eastern creamy dreamy flair to your favorite mealsCilantro Lime dressing: bright, refreshing, and herby dressingMustard vinaigrette: a simple and effective way to add flavor to your vegan saladsChipotle sauce: sweet, spicy, and creamy, this sauce makes flatbread pizza and potato sides popChimichurri recipe: adds bold flavor to legumes and fresh veggies, a great addition to taco Tuesday!
What is your favorite dressing when you’re looking for an easy recipe? Let us know in the comments below, we’re curious! For more condiment ideas, check out our dressing and sauces category page.
