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This chili garlic oil is best for those who want something spicy but in a mellow tone. Let’s make everything mild by drizzling them with some hot sauce on top! Ready to make your own homemade chili garlic oil? Worry no more! At the convenience of your home, you only need these very few ingredients, and you can whip up a few bottles in no time!

With just a few simple ingredients, you can make yourself some spicy and garlicky chili oil, which best suits a lot of dishes. I recommend you make this sauce in large batches rather than in smaller ones.

Choose only the red ones, fresh or dried. For this recipe, I used dried red Kashmiri chili.  Remove the stalks and rinse them well. Simply combine the chilies with the other ingredients in a blender or food processor. This would result in a red liquid with bits of red chilies.

This step may take up to 20 minutes since we can only use low heat to avoid burning. To enhance the flavor of the sauce, I used some salt and all of the above ingredients listed. After the chilies turned dark red, that’s when you know it’s ready.

Ingredients:

All you need is a heavy-bottomed saucepan, your collection of ingredients, and 20 minutes until this fantastic sauce is drizzled over everything in sight.

There’s something magical about the aroma of garlic sizzling in oil, transporting us back to our kitchens, where simple ingredients created unforgettable meals. This Easy Chili Garlic Oil recipe is a perfect reminder of those comforting flavors we grew up with—bold, warm, and always there to elevate a dish. Whether you’re drizzling it over noodles, tossing it with veggies, or dipping fresh bread into it, this chili garlic oil will bring that nostalgic kick of spice and flavor we all crave. Join me as we make this simple yet mouthwatering condiment that will turn any meal into a flavorful memory!

Shelf life Of This Sauce

With proper preparation, cooking and storing, it can last from 3 to 6 months. I really love my chili garlic oil and in almost everything!

How to store the  chili garlic oil!

This is a good sauce to keep on hand at all times! Below are some storage tips for keeping your sweet chili sauce fresh and delicious for future use.

• Cool first: Ensure your sauce is at room temperature before storing it.
• Refrigerate: Use an airtight container to store your chili oil, and use a clean spoon each time you serve.

Tips for making and using the best homemade chili garlic oil!

• This recipe makes approximately 1 cup total. For a spicier experience, stir the oil well with the chili garlic mixture before using. For a milder taste, spoon out only the oil.
• As the oil sits in the chili garlic mixture, the colour will deepen in red colour and flavor.
• I used Kashmiri chili’s; you can also use birds eye chili for this recipe; they are one of the spicer chili’s. If you prefer a milder oil, you can use half  Kashmiri chili and half cayenne.
• As you would with any canning/achar/pickling recipe, boil the jar you’ll be storing your oil in to sterilize it, and then let the jars air dry and use brand new lids.
• If refrigerated in an air tight jar, this chili garlic oil can last up to 3 months. Make sure to use a clean, dry spoon when taking the oil.
• I used this AMC pot to make the chili garlic oil and stored it in a jar.

Simple and delicious. Enjoy!

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