Homemade Chili Garlic Oil

Making Homemade Chili Garlic Oil may seem intimidating at first, but you won’t believe how easy it is once you try it.  It only takes 15 minutes to prepare the best-tasting chili garlic oil that tastes even better than the one’s found in restaurants. This recipe is the perfect balance of red chili heat and aromatic garlic.

Homemade Chili Garlic Oil

As have many things on this blog, this recipe fell into my lap as a result of an experiment. While in Florida, my dad asked me to make something with the abundance of Thai chili’s he had grown, preferably pickled so they wouldn’t spoil. I saw he already had a few jars of pickled peppers and decided to try something different. I browsed the internet and found a few recipes that had the addition of peppercorns and a variety of spices. Inspired by those homemade oils, I decided to simplify the recipe and create an easy but flavorful chili oil that tastes ten times better than the store bought product, lasts just as long if you store it in the fridge, and does not contain additives or MSG.

Homemade Chili Garlic Oil
Homemade Chili Garlic Oil

There is a fresh aromatic nuttiness that can only be captured in homemade chili garlic oil. I only wish I had tried to make this recipe earlier, I much prefer homemade condiments. I can’t wait to make another batch of this in my kitchen to add in noodles, stir fry’s, salad dressings, marinades & more!

Homemade Chili Garlic OilHomemade Chili Garlic Oil

Tips for making and using the best Homemade Chili Garlic Oil

  • This recipe makes approximately 1 1/2 cups total; 1 cup of it being the oil on top. 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 color will deepen in red color and flavor.
  • I used Thai chili’s, also called birds eye chili for this recipe, they are one of the spicer chili’s. If you prefer a milder oil, you can use half  Thai chili half cayenne or all cayenne.
  • It is best to use an oil with a high smoking point and neutral flavor for this recipe such as avocado, grape-seed or extra light olive oil. Neutral oils compete less with the garlic and chili flavor; and have a high smoke point. I used extra light olive oil. Neutral oils are also less prone to solidifying in the fridge. If your oil does happen to solidify, bring it out to room temperature and stir until liquid again.
  • As you would with any canning/acchar/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 use this pan to make the chili garlic oil and store them in these jars.
Homemade Chili Garlic Oil
Homemade Chili Garlic Oil
Prep time
Cook time
Total time
Homemade Chili Garlic Oil | It only takes 15 minutes to prepare chili garlic oil that tastes even better than the one’s found in restaurants.
Recipe type: Condiments
Cuisine: Asian
Serves: 2 cups
  • 1 cups fresh Thai chili’s; stems removed
  • 6 cloves fresh garlic
  • 2 tablespoon vinegar; rice or white
  • 1 tablespoon light brown sugar
  • 1 tablespoon salt
  • 1½ cup neutral oil; I use extra light olive oil
  1. Place chili’s, garlic, salt, sugar and vinegar in a food processor and process until finely chopped.
  2. In a heavy bottom pan heat ½ cup of oil on medium heat and add the chili garlic mixture. Increase heat to medium high and cook for 8-9 minutes; stirring often to ensure it doesn’t burn. Once you can see all of the water has evaporated and the mixture has gone from a runny pink sauce to a thick red chili paste, it’s ready.
  3. Add in additional oil, mix, turn off heat and let cool.
  4. Once cool, pour and store in clean jar. Refrigerate if not using within a few days.

38 thoughts on “Homemade Chili Garlic Oil

        1. Hello Nisha,

          Thank you so much for sharing the recipe 🙂

          I wanted to ask if the taste would change if I uses monk fruit sugar, and apple cider vinegar?

          Thank you Kindly,

    1. Hi!
      Can it be water canned for a longer shelf life outside , if not refrigerated. Coz oil in any recipe is not recommended for water canning

  1. Hi, do tell me, if I were to add extra oil as you have suggested, does it not need to be heated before adding or it can be raw? Many thanks…

  2. Hi! Tried your recipe and it’s really good! Do you mind sharing your recipe for a milder oil?(like using half chilis and half cayenne)

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