An easy recipe for homemade chilli garlic oil! Making homemade chilli oil is one of those things you put off doing until you realise how simple it is, and how much of a difference it makes to your pantry.
Chilli garlic oil tastes good drizzled over 80% of everything you eat and is a great way to use up excess olive oil if people keep giving it to you as gifts and things are getting out of hand. And even better, you can make and give it as a gift yourself! Put it into some sweet bottles, tie with a ribbon and ta-da, a simple homemade edible gift.
All you need is a frying pan and 4 ingredients, so what are you waiting for?
Apologies for the less than fancy pics in this blog post but chilli garlic oil is kind of hard to make look good because it is one of food's support acts. It isn't the main event, it enhances, it flavours, it glistens. But it's just oil and looks kind of boring. So you'll have to just trust me and make it for its character.
Try this homemade chilli oil on top of some of my favourite recipes:
And if you're a lover of garlic like me, try this air fryer roasted garlic too.
A very short ingredient list for this homemade chilli oil recipe! But simple is often best.
- Chilli flakes
- Olive oil
See the recipe card for quantities.
Heat a teaspoon of the oil in a frying pan and add the garlic cloves whole. Fry them for a few minutes without allowing them to burn, just brown slightly.
Add the chilli flakes for the final 30 seconds to toast them, then pour in the rest of the oil, season with salt and turn off the heat.
Once the chilli garlic oil is completely cool, pour it through a sieve into a sterilised, airtight container or jar and use it whenever you need.
Hint: Don't throw the garlic away, eat it! It will be spicy, juicy and delicious.
Here are some ways to make this garlic chilli oil suit you:
- Spice - add fresh chillies when frying the garlic instead of chilli flakes
- Oils - you could also make this with sesame oil to give it a different flavour profile
- Wimp friendly - take out the chilli and just make it garlic oil, no one wil judge you!
I like to use a cast iron pan to make my homemade chilli oil as it gives everything such character and seasoning.
Store in a sterilised, airtight container and this garlic chilli oil will keep for up to 6 months.
These ingredients don't stand up well to freezing.
I prefer to use a light olive oil, ideally cold-pressed. Good quality but nothing too expensive as we are masking the natural flavour with chilli and garlic.
Yes of course! Dried herbs like rosemary can add even more depth of flavour.
Drizzled over pizza, cooked meat, vegetables or cheese!
Chilli Garlic Oil
- cast iron frying pan
- sterilized glass bottle or container
- 4 cloves garlic
- 2 tablespoon chilli flakes
- 500 ml olive oil
- 1 teaspoon salt
- Peel the garlic cloves.
- Heat a teaspoon of the oil in a frying pan and add the garlic cloves whole. Fry them for a few minutes without allowing them to burn, just brown slightly.
- Add the chilli flakes for the final 30 seconds to toast them, then pour in the rest of the oil, season with salt and turn off the heat.
- Once the chilli garlic oil is completely cool, pour it through a sieve into a sterilised, airtight container or bottle and use it whenever you need.