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chili oil recipe

I felt a bit silly when I realized how easy chili oil is to make. Living in China, I used to throw a bottle in my cart at the supermarket to put on my homemade dumplings (and well just about everything else too!). But one day I had an over abundance of dried chilis left over and thought I’d give it a whirl. It took 5 minutes… no joke! And cost about 30 cents USD. I am never buying chili oil again, and neither should you!



Heat neutral oil – such as vegetable, canola or grapeseed- in a small pan until it starts to bubble. 
(The amount of oil depends on the amount you want to make, I usually use about 1 cup). 

Add chopped dried chilis, seeds and all.
(Same as above for amount. With 1 cup of oil, I usually add 1/3 to 1/2 cup of chilis)

Let come to a sizzle and keep there about one minute.

Turn heat off and let cool to room temperature.

Store in an airtight jar. Keeps for about 6 months and gets better every day!


See how easy that was??? Besides dumplings, which may not be a common thing where you live, I love to drizzle this on grilled chicken or steak, on pastas and even on some veggies to give them a bit of a kick. 

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