Chile Oil with Dried Chiles and Paprika

Introduction

You heat 2 cups of neutral oil until it shimmers, then steep it with chile flakes, dried chiles, and hot paprika for a deep red finishing oil with real heat. Toasting the whole peppers and Szechuan peppercorn first gives the oil a smokier edge, and leaving the solids in makes it darker over time. Use it on noodles, dumplings, eggs, rice bowls, or roasted vegetables.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 2

Ingredients

• 2 cups neutral oil (i.e. vegetable oil)
• ½ cup chile flakes
• 2-3 whole dried chiles (ancho, guajillo, or thai all work beautifully, though the latter creates a very spicy oil)
• 1 teaspoon of Szechuan peppercorn (optional)
• 1-2 teaspoons finely-ground hot paprika

Instructions

1. If a smokey flavour is desired, toast the whole peppers and Szechuan peppercorn separately in a dry frying pan over medium-heat until you can smell them in the kitchen, stirring constantly (this takes only a few minutes). Chop the peppers if used (or cut them with scissors, or crush them in a mortar and pestle). Set aside.
2. Add your oil to a pot or saucepan over medium high-heat, and allow it to heat until the viscosity of the oil is reduced and the surface shimmers.
3. To the hot oil, carefully add all remaining ingredients. Stir gently, lowering the heat if required to keep the oil below a simmer.
4. Remove from heat once the chilis have blackened, and allow the oil to cool (the chilis will sink to the bottom).
5. In higher-class restaurants in China and abroad, the oil is frequently strained or “poured off” of the layer of solids, which clarifies it somewhat; this step is optional. Many prefer the more rustic look (and texture!) of home-made oil, which will develop a darker colour over time from the solids below.

Variations

• Use ancho in the whole dried chiles for a rounder, less sharp heat and a slightly raisin-like depth.
• Use guajillo in the whole dried chiles for a brighter red color and a cleaner chile flavor.
• Use thai in the whole dried chiles if you want the heat level to climb fast; the oil will taste sharper and hotter.
• Skip the Szechuan peppercorn if you want a straight chile oil without the numbing, citrusy edge.
• Strain the finished oil after cooling for a cleaner look and smoother texture, or leave the solids in for a darker, fuller oil over time.

Tips for Success

• Watch for the oil to shimmer before adding the spices; if it still looks thick and dull, the flavor extraction will be weaker.
• Stir constantly while toasting the whole peppers and Szechuan peppercorn, because they can burn in under a minute once hot.
• Keep the oil below a simmer after adding the chile flakes and paprika; aggressive bubbling can scorch the solids and make the oil bitter.
• Remove the pot from the heat as soon as the chilis have blackened, since the residual heat will keep infusing the oil.
• Let the oil cool fully before covering and storing it, so condensation does not get into the jar.

Storage and Reheating

Store the cooled oil in a clean, airtight glass jar. It keeps in the fridge for up to 3 months, or in a cool, dark cupboard for up to 1 month if you use a completely dry spoon each time. Freezing is not useful here and can make the texture cloudy.

FAQ

Can you make this without the whole dried chiles?

Yes. The oil still works with just chile flakes and paprika, but the whole dried chiles add extra depth and a more layered heat.

Do you need to strain the oil?

No. Straining gives you a clearer oil and a smoother pour, while keeping the solids in gives stronger flavor and a darker color over time.

Can you use smoked paprika instead of hot paprika?

Yes, if you want more smoke in the background. The oil may be slightly less hot, depending on the paprika you use.

Why did the oil turn bitter?

The spices likely got too hot. Keep the oil below a simmer after you add the ingredients, and pull it off the heat as soon as the chilis blacken.