How to Make Chili OilThis chili oil recipe has become one of the most popular on the blog, and for good reason.It is as much a foundational ingredient for many of our recipes as it is a casual condiment.Also, learning how to make chili oil yourself means 1) having a much more flavorful blend than those you can buy in stores 2) being able to control exactly what goes into it. Over the years, we’ve received many questions and comments from readers on this recipe, so we’ve updated it with more detail and instructions, as well as options to tailor it to your exact liking!Note: This recipe was originally posted on August 10, 2015 and has since been updated with clearer instructions, more details, helpful links, new photos, and more.

Enjoy!Chili Oil Makes Everything BetterIf you hang around our blog, it doesn’t take long to realize that we are kind of obsessed with all things chili oil and hot sauce. Spicy sauces and oils show up in our fried rice and noodle recipes so often that my dad had to point out, “hey, you know there are people out there who may not like chili oil,” a statement my sister and I met with blank stares before piling more chili oil onto our bowls.A plate of noodles or a bowl of fried rice just isn’t as good without some delicious chili oil on top. Dumplings and bao are a shadow of what they could be without chili oil––it is a crucial ingredient in our Perfect Dumpling Sauce. Eggs in the morning? A little avocado toast? Pot of gumbo boiling

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