Spicy Chili Oil

A spicy kick to add to sauces or soups.


  • 1 cup crushed red pepper flakes
  • 1 3/4 cups vegetable oil
  • 1/4 cup Sichuan numbing peppercorns
  • 6 star anise
  • 1 stick cinnamon
  • 3 bay leaves
  • 1 1/2 teaspoon salt


  • Heat oil in a medium pot over medium heat with Sichuan peppercorns, star anise, cinnamon, and bay leaves.
  • Cook for 30 minutes.
  • Make sure the oil does not get to hot.
  • If bubbles start to pop up, turn heat down slightly.
  • While you wait, mix together red pepper flakes and salt in a large heat-proof bowl.
  • After the 30 minutes are up, strain the spices out of the oil.
  • Keep the oil and discard the spices.
  • Pour oil into red pepper flakes and mix well.
  • Let cool.
  • Add salt to taste.
  • Store oil in sealed container in the fridge for up to half a year.
  • Use as base for Dumpling Dipping Sauce.

#sauce #vegan #vegetarian #glutenfree

Recipe submitted by Reilly Knop - Peace Corps Volunteer, China (2014-2016)

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