Soups & Stews > Soup & Stew Garnishes > Other Garnishes > A Drizzle of Olive Oil

Spicy Chili Oil Drizzle

Add a fiery kick and vibrant color to your soups and stews with this easy-to-make chili oil drizzle. Perfect for those who enjoy a little heat, this garnish is incredibly versatile and adds a layer of complex flavor. The recipe allows you to customize the spice level to your preference.

Prep Time
5 minutes
Cook Time
10 minutes
Servings
Yields about 1/2 cup, enough for 4-6 servings
Ingredients
  • 1/2 cup Neutral Oil
  • 1-2 tbsp Red Pepper Flakes
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1 tsp Sesame Seeds
  • 1/2 tsp Sichuan Peppercorns

Prepare the Ingredients

Mince the garlic and ginger. Measure out the red pepper flakes and sesame seeds (if using). If using Sichuan peppercorns, lightly crush them.

Heat the Oil

In a small saucepan, heat the oil over medium heat until it shimmers. Be careful not to let it smoke.

Infuse the Oil

Carefully add the red pepper flakes, garlic, ginger, sesame seeds (if using), and Sichuan peppercorns (if using) to the hot oil. Reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally. The garlic should become fragrant and lightly golden, but not burnt. The oil will turn a vibrant red color.

Cool and Strain (Optional)

Remove the saucepan from the heat and let the oil cool completely. If you prefer a clear oil, you can strain it through a fine-mesh sieve to remove the solids. However, leaving them in adds more flavor and texture.

Storage

Store the chili oil in an airtight container at room temperature for up to 2 weeks. The flavors will meld and deepen over time. Be sure to use a clean spoon each time to prevent contamination.

Serving Suggestion

Drizzle a small amount of chili oil over your favorite soups and stews just before serving. It's especially delicious on Asian-inspired soups, miso soup, spicy noodle soups, or any soup that could use a kick of heat. You can also use it on dumplings, noodles, or eggs.

Nutrition Facts Estimated per 100g of product

Calories: 884 kcal
Fat: 100g
Saturated Fat: varies depending on the oil used, approximately 10-15g
Sodium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g
Note: This is an estimate and will vary based on the exact oil and quantity of ingredients used. This does not account for nutritional changes due to heating.

Other Considerations for Nutrition

Chili oil is high in calories due to the oil content. Use sparingly, especially if you're watching your calorie intake. The chilies may provide some capsaicin, which has potential anti-inflammatory properties.

← Spicy Chili Lime Croutons Spicy Chipotle Crème Fraîche Swirl →

FAQ

  • Can I use fresh chilies instead of red pepper flakes?

    Yes, you can use fresh chilies, but the heat level will vary depending on the type of chili. Finely chop the chilies and add them to the oil along with the garlic and ginger. Be sure to wear gloves when handling fresh chilies.
  • How spicy is this chili oil?

    The spice level depends on the amount of red pepper flakes you use and the type of chilies used. Start with a smaller amount and add more to taste. Sichuan peppercorns also contribute to the perceived heat due to their numbing effect.
  • Can I use olive oil for chili oil?

    While you can use olive oil, it's not recommended. Olive oil has a lower smoke point and a stronger flavor that can compete with the chili flavors. A neutral oil like canola or vegetable oil is best.