I used to spend a fortune on fancy jars of chili oil. You know the ones. They sit on the shelf looking pretty, but the flavor is just… fine. It never had the kick or the deep, toasty garlic taste I wanted.
One day, after a particularly bland store-bought experience, I had enough. I went into my kitchen, grabbed three simple things from my pantry, and 20 minutes later, I had it. The perfect garlic chili oil.
This recipe is so easy it almost feels like cheating. It will change the way you look at eggs, noodles, and pretty much everything else.
The Easiest 3-Ingredient Garlic Chili Oil
This isn’t just a recipe; it’s a staple. You’ll want to have a jar of this on hand at all times. It adds a punch of flavor to anything you drizzle it on.
What You’ll Need
It’s amazing what you can make with just a few basic items. This list is short and sweet.
- 1 cup neutral oil (like canola, grapeseed, or vegetable)
- 10 cloves of garlic, minced
- 1/2 cup red pepper flakes
Tools You’ll Need
You don’t need any special equipment for this. Just some basic kitchen tools will do the job.
- Small saucepan
- Heatproof bowl or jar (glass is best)
- Knife and cutting board
- Spatula or spoon
How to Make 3-Ingredient Garlic Chili Oil
Follow these simple steps. The key is to watch your oil temperature so you don’t burn anything.
Step 1: Place your minced garlic and red pepper flakes into a heatproof bowl. Make sure the bowl is big enough to hold the oil without it splashing out.
Step 2: Pour the neutral oil into a small saucepan. Heat it over medium heat.
Step 3: You need to get the oil hot, but not smoking. A great way to test it is to stick the end of a wooden chopstick or spoon into the oil. If tiny bubbles form around the wood, it’s ready.
Step 4: Carefully pour the hot oil over the garlic and chili flakes in the bowl. It will sizzle and bubble a lot, which is exactly what you want.
Step 5: Stir everything together gently. The heat from the oil will toast the garlic and chili, releasing all their amazing flavor.
Step 6: Let the oil cool down completely before you put it in a jar. The flavors will get even better after a few hours.
| Quick Facts | Details |
|---|---|
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings | 1.5 cups |
Pro Tips
I’ve made this recipe hundreds of times. Here are a few things I’ve learned that make a big difference.
Use the Right Oil
A neutral oil is your best friend here. Things like canola, grapeseed, or vegetable oil have a high smoke point and won’t mess with the flavor of the garlic and chili. Olive oil has a strong taste that can get weird when heated this way.
Temperature is Everything
The biggest mistake people make is burning the garlic. If your oil is smoking, it’s too hot. This will make your chili oil bitter. The chopstick test is reliable. No bubbles mean it’s too cold; a crazy amount of bubbles means it’s too hot. You want a steady, gentle sizzle.
Let It Rest
Your chili oil will taste good right away, but it will taste great tomorrow. Letting it sit overnight gives the flavors time to really meld together. The oil pulls all that toasty goodness out of the garlic and chili flakes.
Fresh Garlic Always Wins
Don’t use the pre-minced garlic that comes in a jar. It often has a sour taste from the preservatives. Taking a few minutes to mince fresh garlic cloves gives you a much better, sweeter garlic flavor.
Substitutions and Variations
Once you have the basic recipe down, you can start playing with it.
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Different Chili Flakes: Standard red pepper flakes are great. For a different flavor, try gochugaru (Korean chili flakes) for a brighter color and milder heat. You can also use whole dried chilis like Arbol for a serious kick.
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Add Spices: After you pour the oil, you can add other things. A star anise pod, a teaspoon of Sichuan peppercorns, or some black peppercorns can add another layer of flavor. Just fish them out before you store the oil.
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Make it Crispy: For garlic chili crisp, you can add things like fried shallots, sesame seeds, or a pinch of sugar and salt. Add these after the oil has cooled slightly.
| Chili Type | Heat Level | Flavor Notes |
|---|---|---|
| Crushed Red Pepper | Medium | Standard, sharp heat |
| Gochugaru | Mild | Smoky, slightly sweet |
| Arbol Chili | Hot | Nutty, fiery |
Make-Ahead Tips
This recipe is basically made to be prepared ahead of time. The flavor deepens as it sits.
You can mince your garlic a day or two in advance and keep it in an airtight container in the fridge. This cuts down on prep time when you’re ready to make the oil.
Nutrition and Diet Swaps
This chili oil is naturally gluten-free and vegan. It’s mostly fat from the oil, so a little goes a long way.
The recipe is also very friendly for low-carb and keto diets. It adds a ton of flavor without adding carbs. You can use avocado oil as your neutral oil if that fits your diet better.
Meal Pairing Suggestions
Where can you use this? The real question is, where can’t you?
| Food Category | Serving Idea |
|---|---|
| Eggs | Drizzle on fried eggs |
| Noodles | Mix into ramen or pasta |
| Pizza | A perfect crust dip |
| Veggies | Toss with roasted broccoli |
| Soups | Swirl into chicken soup |
It’s also great on dumplings, tacos, avocado toast, and even mixed with a little mayo for a spicy sandwich spread.
Leftovers and Storage
Storing your chili oil correctly is important.
Pour the cooled oil into a clean glass jar with a tight-fitting lid. Store it in a cool, dark place like your pantry. It will last for a month or two.
You can store it in the fridge to make it last longer, up to 6 months. Just know that the oil might get cloudy and solid. Let it sit at room temperature for about 30 minutes to liquefy again before using.
FAQs
Q1. Why did my chili oil turn out bitter?
Ans: Your oil was probably too hot. If the oil is smoking when you pour it, it will burn the garlic and chili flakes instantly, making them taste bitter. Use the wooden spoon trick to check the temperature next time.
Q2. My chili oil isn’t very red. What happened?
Ans: The color comes from the chili flakes. Some flakes have more color than others. Also, if your oil isn’t hot enough, it won’t extract as much color and flavor. You want a good sizzle, not a weak one.
Q3. Can I use less oil?
Ans: You can, but the ratio is important. The oil helps to preserve the garlic and chili. If you use less oil, you’ll have more of a paste. It will still be good, but it won’t last as long.
Q4. Is it supposed to be crunchy?
Ans: The garlic and chili flakes will soften in the oil but should have a slight texture. If you want a truly crunchy chili crisp, you’ll need to add other crispy bits like fried shallots or soybeans.
Wrapping Up
That’s all there is to it. Three ingredients and a little bit of time are all you need to make a chili oil that’s better than anything you can buy at the store.
Go ahead and give it a try. Once you make your own, you’ll never go back.
Let me know how it turns out for you in the comments below. I’d love to hear about any fun variations you come up with
