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Hot Chili Oil

I love having dried red chili in the house, of all different varieties. This fiery condiment, which uses re-hydrated chilis, is one of my favorites. Just be careful -- it's incredibly addictive.

Top view of a bowl of Hot Chili Oil by Simon Majumdar

Hot Chili Oil Recipe



  • 1 x Cup Dry Red Chili (Soaked in Boiling Water)

  • 4 Cloves Garlic (Finely Minced)

  • 1 Teaspoon Ground Sichuan Pepper

  • 1 Teaspoon Rice Vinegar

  • 1 Teaspoon Dark Soy Sauce

  • ¼ Cup Sesame Oil

  • 3 Tablespoons Cooking Oil


  1. Drain the chili from the boiling water (retaining a small amount of the water to use later).

  2. Roughly chop the chili.

  3. Add the cooking oil to a saucepan and heat gently.

  4. Add the garlic and sweat for two minutes.

  5. Add the Sichuan pepper.

  6. Add the chopped chili and combine.

  7. Add the reserved chili water (from soaking the red chili).

  8. Add the rice vinegar.

  9. Add the dark soy sauce.

  10. Cook gently for 3-4 minutes or until almost dry.

  11. Place the contents of the pan in a blender and pulse blend twice. You don’t want a smooth paste, you need some texture.

  12. Place the chili paste in a mason jar or other sealable jar.

  13. Pour over the sesame oil until it covers the chili by a few millimeters.

  14. Seal and store.

  15. This should keep for some while, but is so tasty it wont last long.

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