How to Make Hot Chili Oil at Home

By Jess

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Anyone who knows me well knows that I’m an absolute sucker for all things spicy and hot. I just can’t get enough of spicy food these days. Recently, I came across a fantastic recipe for chili oil that’s so incredibly easy to whip up from scratch that I just had to share it right away. It only requires two ingredients (or an optional third) and can be prepared in about 10 minutes. The oil works great in almost any dish and will work well with Asian-inspired dishes especially. Use it to flavor broth or as a sauce to dip your favorite protein in.

chili recipe

Looking for something that is quick and easy to whip up but will still add quite a bit of heat to your favorite foods? If so, you’re in luck as this recipe for chili oil is incredibly simple to prepare. It only requires two simple ingredients and 10 minutes of your time to make a delicious chili oil that can be used as a dipping sauce or added in as an ingredient when making your favorite spicy dish.

Nothing Fancy Here, Just Spicy Hot Goodness

The beauty of this recipe lies in its simplicity. Taking five minutes to prep, five minutes to cook, and only requiring two or three ingredients makes this one of the most straightforward recipes on this entire site. Don’t let the simplicity fool you, however. The mixture of olive oil and chili flakes creates one mean spicy chili oil (even more so if you add in the optional dried chili peppers).

What makes spicy hot oils and sauces so good is the beneficial effects they can have on your health. Hot foods like chili peppers work wonders for reducing inflammation levels in your body. Recent research has found that anti-inflammatory foods and lifestyle practices can help prevent and delay the development of many chronic diseases such as cancer. (1) Not only does the capsaicin found in chili peppers protect your health, but they also contain antioxidants, vitamin C and carotene as well. They’re an incredible superfood for boosting your immune system.

chili peppers flakes oil prep

simmering chili oil ingredients

Olive Oil, A Heart-Healthy Source of Monounsaturated Fats

By using olive oil as the base for this recipe instead of the more commonly used vegetable oil, you are also lowering your risk of inflammation even further. Vegetable oil is extremely high in omega-6 fats, which have been shown to increase inflammation if the ratio with omega-3 fats gets out of balance. (2) In contrast, olive oil is high in the more heart-healthy omega-3 fatty acids, making it a far superior cooking choice.

Is Olive Oil Good for Cooking?

Many say that olive oil isn’t a good choice for cooking due to its smoke point, but this is a myth. The smoking point of olive oil well above the temperature required for all but the highest-heat cooking. It has been shown to be resistant to frying conditions (3) and is therefore appropriate for most cooking methods, especially for paleo dieters.

What Type of Chili Should You Use?

  • Poblano Chili Pepper – 1,000-2,000 Scovilles
  • Ancho Chili Pepper – 1,000-2,000 Scovilles
  • Anaheim Chili Pepper – 1,000-5,000 Scovilles
  • Jalapeno Chili Pepper – 2,000-8,000 Scovilles
  • Chipotle Chili Pepper – 2,500-8,000 Scovilles
  • Serrano Chili Pepper – 10,000-25,000 Scovilles
  • Tabasco Chili Pepper – 30,000-60,000 Scovilles
  • Habanero Chili Pepper – 150,000-300,000 Scovilles
  • Ghost Chili Pepper – Over 1,000,000 Scovilles – CAUTION

As you can see, not all chili peppers will deliver the same level of heat. Choose your chili peppers wisely as it can have a huge impact on your chili oil. Also, the spicier the chili pepper, the less you’ll need, so you’ll also get less flavor from it unless you’re really look for something that is out-of-this-world spicy. On the other hand, something like the the chipotle chili pepper will add a slightly smokey flavor to your chili oil without adding too much heat.

paleo chili oil recipe

All in all, these two simple ingredients combine to not only make a delicious spicy oil, but it also has tons of great health benefits as well. It can be stored in the fridge for an entire month, though the level of heat may vary the longer you soak your chili. When you consider that the 10 minute prep time yields approximately two cups of chili oil, that’s plenty to last you for quite a lot of spicy hot meals all throughout the month. You’ll probably only need a few drops of this at a time, anyway, unless of course, you’re huge on spice like me. In that case, this particular recipe won’t last you very long. 

You’ve come to the right place if you’re looking for all things spicy. Definitely check out some of my personal favorites. I love these when I have a slight cold or if I feel a little under the weather. Chicken noodle soup is always good, but nothing gets my nose running like some spicy broth. Yum!


    • 2 cups olive oil
    • 4 tsp dried chili flakes
    • 2 dried small chili peppers (optional)


  1. In a saucepan place all the ingredients and cook over very low heat for 5 minutes or until a thermometer inserted into the oil registers 180ºF.
  2. Remove from the heat and allow to cool completely at room temperature.
  3. Transfer into a bottle and seal the lid.
  4. Refrigerate for up to 1 month.


Serving Size





Total Time

10 minutes

Prep Time

5 minutes

Cook Time

5 minutes

Print Recipe

More Good Hot Chili Recipes

Hot Chili Dipping Sauce

Serve this sweet chili dipping sauce alongside your favorite proteins to add some excitement into your meal. Drizzle onto plain chicken or salmon for a sweet and flavorful bonus to a basic dish. This recipe makes a large amount of sauce, so any amount that is leftover can be stored in the refrigerator for up to one week.

Hot Chili Dipping Sauce Recipe


1/2 cup white wine vinegar
4 cloves garlic, minced
1/4 cup honey
2 small red chilies, seeded and minced
2 tsp arrowroot powder
2 tsp fresh ginger, grated
1/2 tsp salt
1/4 tsp cayenne


1. Combine all of the ingredients together in a small saucepan. Stir to dissolve the arrowroot powder.

2. Bring the heat to a boil and cook for one minute until the sauce thickens. Remove from heat. Store in the refrigerator in a glass container.


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