Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Yield:
About 1 to 1.5 cups
Servings:
12–15 tablespoons
💡 Why This Chili Oil Is Different
Many chili oils are mostly just flavored oil 🫙. This version is chunky, saucy, and deeply flavorful. Instead of swimming in oil, it’s full of aromatic bits that cling to your food. You get the heat 🌶️, the umami from soy sauce 🍶, and the tang from vinegar 🍋—all in perfect balance.
🛒 Ingredients You’ll Need
(Serves around 1 to 1.5 cups of chili oil)
1 cup chopped garlic 🧄
1 cup chopped shallots or onions 🧅
½ cup fresh red chilies 🌶️, chopped
A few tablespoons chili powder or flakes 🌶️
A pinch ground black pepper 🖤
1 tsp Sichuan peppercorns (optional for a numbing kick) 🥢
½ cup soy sauce 🍶
A few tablespoons white vinegar 🍋
1 cup vegetable oil (adjust to your preference for a saucy or oilier texture) 🫒
1 thumb-sized piece fresh ginger 🫚, chopped (optional but highly recommended)
👩🍳 Step-by-Step Instructions
1️⃣ Prep Your Ingredients
Chop your garlic, shallots (or onions), fresh chilies, and ginger. Keep your dry spices—chili powder, pepper, and Sichuan pepper—ready.
2️⃣ Heat the Oil
In a pan, heat 1 cup vegetable oil over medium heat. Adjust the amount depending on whether you prefer a saucier chili oil or a more oil-heavy version.
3️⃣ Cook the Aromatics
Add the chopped garlic, shallots, chilies, and ginger to the hot oil. Stir-fry for a few minutes until fragrant and lightly golden ✨.
4️⃣ Add the Spices
Toss in your chili powder, black pepper, and Sichuan pepper (if using). Cook for 30–40 seconds to release their aroma.
5️⃣ Add the Soy Sauce
Pour in the soy sauce and cook for about 1 minute. This adds depth and umami to your chili oil.
6️⃣ Finish with Vinegar
Turn off the heat. Stir in the vinegar—this not only enhances flavor but also helps the chili oil last longer.
🧊 Storage Tips
Once cooled, transfer your chili oil to a clean, airtight jar 🫙. It will keep in the fridge for up to 1 month. The flavors actually deepen after a day or two—so yes, it gets even better 😍.
🌿 Variations You Can Try
🍋 Lemongrass twist: Add 1–2 stalks of finely chopped lemongrass for a citrusy aroma.
🚫 No onions: If you’re not a fan, just use extra garlic.
🌰 Add sesame seeds: For a nutty flavor and crunchy texture.
🔥 Go smoky: Use smoked chili flakes for a deeper, earthy taste.
🍋 Extra tang: Add more vinegar if you like it sharper.
🍽️ How Do I Use My Chili Oil?
Honestly? On everything. 🙌
Being Nepali 🇳🇵, I grew up with a tendency to always have achar (pickle) on my plate. Now, this chili oil has taken a permanent spot right beside it. It’s not just a condiment—it’s part of the meal ❤️.
I spoon it generously over:
🍚 Steamed rice (yes, even with daal-bhat)
🥟 Dumplings and momos
🍕 Pizza (trust me, it’s addictive)
🍝 Pasta and noodles
🥚 Fried eggs and omelettes
🥦 Stir-fried vegetables
🍟 Even as a dipping sauce for snacks
If a dish feels like it’s missing something, a spoonful of this chili oil usually fixes it 💥.
🥟 Try It With My Momo Recipe
This chili oil pairs perfectly with Nepali momos! Check out my full recipe here:
👉 Homemade Nepali Momo Recipe
💭 Final Thoughts
This saucy chili oil is addictive, versatile, and ridiculously easy to make. Once you try it, you’ll wonder why you ever bought it from the store 🛒.
