Soups And Salads Event - Chilli Oil For Soups And Salads

Chili oil is a great way to add spiciness to your salads and soups, and bring out its flavors. Its really easy to make and tastes delicious. It can be made with vegetable oil or peanut oil too, depends on what you plan to do with the finished product. I have used garlic to make it more flavorful.

Like all hot oil infusions, the secret to making chili oil lies in getting the temperature of the heated oil just right. Too cool and the oil won’t absorb the flavors; too hot and the chili flakes will burn. For best results, use peanut or canola oil. You can also use olive oil if desired, just make sure it has a high enough smoking point. Steer clear of extra virgin olive oil.

This is a basic recipe for chili oil. Once you’ve got the technique right, feel free to jazz it up by adding garlic, ginger, cumin, sugar or other spices. To make it even hotter, add more dried chilies or reduce the oil to 1/3 cup. The chili oil can be used almost immediately, but for best results leave the oil for a day to allow the flavors to blend.

1/2 cup whole dried red chilies,
1 cup peanut oil,
1 tbsp garlic, minced,


  1. Toast the chilies over medium heat for 2-3 minutes until the color changes slightly and they become fragrant. Remove from heat, and grind.
  2. Heat the oil, add garlic. After about 30 seconds, add the crushed red chilies.
  3. Switch off the heat and allow it to cool down. 
  4. Store in a jar and keep refrigerated.

Drizzle over salads and soups and enjoy :-)

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.

Read more about the event and participation details here.

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