Homemade Mexican Chili Oil Recipe | Kitchenstagram
Love bold, fiery flavours? The rich, spicy Mexican Chili Oil isn’t just for tacos- drizzle it over eggs, toast or grilled favourite for an instant flavour upgrade. Making Chili Oil at home is surprisingly easy and the results are far superior to store-bought options. Once you try your own homemade version, you’ll never look back. Trust me, it’s a game-change for your kitchen and perfect way to add some spice and warmth to your holiday gifting.
This homemade chili oil is a game-changer! It’s super simple yet flavourful condiment that elevates any dish it touches. Incredibly versatile, it pairs perfectly with a variety of meals, adding a delicious kick. Making it at home ensures a cleaner, healthier product since you control every ingredient.
It’s also more economical and affordable than store-bought options, saving you money without compromising on taste. Best of all, it’s fully customizable- adjust the spice level to suit your preference.
Homemade chili oil lasts up to 6 months in an airtight stored in a cool, dark place. Refrigeration extends its shelf life, but duration varies depending on the ingredients used, proper storage ensures freshness and flavour retention.
Ingredients
4 nos. Mild Chilies
6-8 nos. Spicy Chili
2 nos. Bay Leaf
1 tbsp Black Peppercorn
5-6 nos. Clove
1/2 tbsp Oregano
1/2 tbsp Garlic Powder
1/2 tsp Sugar
1/2 tsp Chicken Bouillon
1/2 tsp Spicy Chili Powder
1 cup Canola Oil
Preparation
- Step 1: Chop the Mild chilies and bay leaf in small pieces and transfer them in a grinder jar.
- Step 2: Then add black peppercorn, cloves, oregano, garlic powder, sugar and chicken bouillon in the grinder jar and grind into a fine powder.
- Step 3: Place the blended spice powders in a heat-proof jar or bowl and add spicy chili Powder, stir to combine.
- Step 4: Place oil in a saucepan over low heat. Then add the spicy chilies to the warm oil. Turn down the heat to medium and wait for the chilies to gently sizzle for 4-5 minutes. Then remove the chilies from the oil. Remove the pan from the heat and allow to cool for 5 minutes.
- Step 5: Pour the hot oil over the spice blend. Let stand until cooled completely, about 1 hour.
- Step 6: Label and store in refrigerator up to 6 months. For best results always use clean utensils when handling the oil.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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