Chili Oil

This image courtesy of Joseph DeLeo

Having homemade chili oil on hand is wonderful when you want to add some heat to soups, pastas, or greens. Use one part fresh chile peppers to four parts oil (you can use one part red pepper flakes to 8 parts oil to save time). If using fresh, choose Red Savina habanero for a lot of heat, long slim cayenne peppers for medium heat, or jalapeños or serranos for less heat. Try drizzling over the Chickpea, Roasted Squash, and Farro Soup or Lentil Squash Salad. // JULIE

Makes2 cups



Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy

Type of DishCondiments


  • 2 cups neutral oil, such as sunflower (or light olive oil)
  • 1/2 cup chopped fresh chile peppers (pith and seeds removed for less heat) or 1 tablespoon red pepper flakes
  • 4 garlic cloves, smashed (optional)


  1. Heat the oil in a small pan and add the chiles and the garlic, if using. Simmer for 5 minutes, then remove from heat and let cool to room temperature. Remove the garlic cloves and pour the chili oil into a glass container with a tight-fitting lid. Store at room temperature for up to 2 weeks.


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