20 Spicy Chili Oil Recipes Perfect for Flavorful Dishes

Spice lovers, rejoice! Whether you’re drizzling it over dumplings, stirring it into noodles, or giving your fried rice a fiery kick, chili oil is the secret weapon your pantry needs. We’ve rounded up 20 irresistible recipes—from quick homemade versions to bold infused blends—that’ll turn any dish into a flavor-packed masterpiece. Get ready to heat things up with these must-try creations!

Sichuan-Style Chili Oil with Crunchy Garlic

Sichuan-Style Chili Oil with Crunchy Garlic

This fiery, aromatic chili oil is a game-changer—drizzle it over dumplings, noodles, or even avocado toast for an instant flavor boost.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 1/3 cup crushed red pepper flakes
• 3 tbsp Sichuan peppercorns, lightly crushed
• 1/4 cup minced garlic (about 8 cloves)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt

Instructions:

1. Heat oil in a small saucepan over medium-low heat. Add garlic and cook, stirring constantly, for 3–4 minutes until golden and crisp. Use a slotted spoon to transfer garlic to a heatproof bowl, leaving the oil in the pan.
2. Return the pan to medium heat. Add Sichuan peppercorns and let sizzle for 30 seconds until fragrant. Remove from heat and let cool for 1 minute (to prevent burning the chili flakes).
3. Stir in crushed red pepper flakes, soy sauce, sugar, and salt. The mixture will bubble slightly—this is normal! Let steep off heat for 10 minutes.
4. Pour the oil and spices over the reserved garlic in the bowl. Stir to combine, then let cool completely before transferring to a jar.

The magic here? The crispy garlic softens just enough in the oil, adding a punchy texture that’s irresistible. Tip: For extra depth, add a star anise pod to the oil while heating (remove it before adding chili flakes).

Homemade Chili Oil with Star Anise and Cinnamon

This aromatic chili oil is a game-changer—infused with warm spices and just the right kick to drizzle over noodles, dumplings, or even avocado toast.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• ¼ cup crushed red pepper flakes
• 2 star anise pods
• 1 cinnamon stick (about 3 inches)
• 1 tsp kosher salt
• 1 tbsp sesame seeds

Instructions:

1. In a small saucepan, combine oil, star anise, and cinnamon stick. Heat over medium-low for 10 minutes, swirling occasionally, until the spices are fragrant but not smoking.
2. Remove from heat and let cool for 2 minutes. Discard star anise and cinnamon stick.
3. Stir in crushed red pepper flakes, salt, and sesame seeds. The mixture will sizzle slightly—this blooms the flavors.
4. Transfer to a heatproof jar and let cool completely before sealing (about 1 hour).

The magic here? The cinnamon adds a subtle sweetness that balances the heat, making this oil irresistible for drizzling or dipping.

Tip: For extra depth, add a smashed garlic clove to the oil while infusing (remove it with the spices).

Quick and Easy Chili Oil for Dumplings

This punchy, aromatic chili oil comes together in minutes but packs enough flavor to transform even the simplest dumplings into a restaurant-worthy treat.

Ingredients:

• 1/2 cup neutral oil (like vegetable or grapeseed)
• 3 tbsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds
• 2 tsp garlic powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 star anise pod (optional for depth)

Instructions:

1. Heat oil in a small saucepan over medium-low heat for 2 minutes until warm but not smoking. Add star anise pod (if using) and let steep for 1 minute to infuse.
2. Remove from heat and immediately stir in 3 tbsp crushed red pepper flakes, 2 tsp garlic powder, 1 tsp sugar, and 1/2 tsp salt. The mixture should sizzle slightly without burning.
3. Let cool for 5 minutes, then mix in 1 tbsp toasted sesame seeds. Transfer to a heatproof jar.

The magic here? The sugar caramelizes just enough against the heat to balance the chili’s bite with a subtle sweetness.

Tip: For extra texture, swap 1 tbsp of the red pepper flakes with Sichuan peppercorns (lightly crushed).

Garlic-Infused Chili Oil with Sesame Seeds

This fragrant, spicy oil is a pantry superstar—drizzle it over noodles, dumplings, or even avocado toast for an instant flavor boost.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 6 cloves garlic, thinly sliced
• 3 tbsp crushed red pepper flakes
• 2 tbsp toasted sesame seeds
• 1 tsp salt
• 1/2 tsp sugar

Instructions:

1. Heat 1 cup neutral oil in a small saucepan over medium-low heat. Add 6 cloves sliced garlic and cook, stirring frequently, for 3–4 minutes until golden (don’t let it brown).
2. Remove from heat and immediately stir in 3 tbsp red pepper flakes, 2 tbsp sesame seeds, 1 tsp salt, and 1/2 tsp sugar. The oil will sizzle slightly—this blooms the spices for max flavor.
3. Let cool completely, then transfer to a jar. The oil keeps for 2 weeks at room temperature.

The magic here? The garlic softens in the oil without frying, leaving just the right balance of sharpness and sweetness.

Tip: For extra depth, add a star anise pod or cinnamon stick while heating the oil—just remove it before adding the spices.

Spicy Chili Oil with Roasted Peanuts

This addictive chili oil is packed with crunchy peanuts and deep, smoky heat—perfect for drizzling over noodles, dumplings, or even avocado toast!

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• ½ cup crushed red pepper flakes
• ¼ cup roasted peanuts, roughly chopped
• 2 tbsp Sichuan peppercorns (lightly crushed)
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp sugar
• 3 garlic cloves, thinly sliced

Instructions:

1. Heat oil in a small saucepan over medium-low heat (300°F if using a thermometer). Add Sichuan peppercorns and garlic, stirring frequently for 2–3 minutes until fragrant but not browned.
2. Remove from heat and immediately stir in crushed red pepper flakes, smoked paprika, salt, and sugar. The residual heat will toast the spices without burning them.
3. Let cool for 5 minutes, then mix in chopped peanuts. Transfer to a jar and let steep for at least 1 hour before using.

The peanuts add a buttery crunch that balances the fiery oil, while the smoked paprika gives it a subtle campfire depth. Tip: For extra nuttiness, toast the peanuts in a dry skillet for 2 minutes before chopping!

Smoky Chipotle Chili Oil for Tacos

This bold, smoky chili oil adds a fiery kick to tacos—drizzle it on or dunk every bite for a flavor-packed punch.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 3 tbsp crushed chipotle peppers (from canned chipotles in adobo)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/2 tsp sugar

Instructions:

1. In a small saucepan, combine 1 cup neutral oil and 3 tbsp crushed chipotle peppers over medium-low heat. Warm gently for 5 minutes, stirring occasionally, until the oil just begins to bubble at the edges.
2. Remove from heat and whisk in 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp sugar until fully dissolved.
3. Let cool to room temperature (about 30 minutes), then transfer to a jar. The flavors will deepen over 24 hours.

The slow infusion gives this oil a rich, layered heat—smoky upfront with a subtle sweetness that keeps you coming back.

Tip: For extra depth, add a splash of the adobo sauce from the chipotle can along with the peppers.

Thai-Inspired Chili Oil with Lemongrass

Thai-Inspired Chili Oil with Lemongrass

This fragrant, spicy oil is your secret weapon—drizzle it over noodles, eggs, or grilled meats for an instant flavor boost.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 3 stalks lemongrass, trimmed and finely chopped (about ¼ cup)
• 3 tbsp crushed red pepper flakes
• 2 tbsp finely minced garlic
• 1 tbsp grated ginger
• 1 tsp sugar
• ½ tsp salt

Instructions:

1. In a small saucepan, combine oil and lemongrass. Heat over medium-low for 5 minutes until the lemongrass is lightly sizzling but not browned.
2. Add garlic and ginger, stirring constantly for 1 minute until fragrant.
3. Remove from heat and immediately stir in red pepper flakes, sugar, and salt. Let cool completely (about 30 minutes) to infuse.
4. Strain through a fine-mesh sieve into a jar, pressing gently to extract all the flavorful oil. Discard solids.

The lemongrass adds a bright, citrusy depth that sets this chili oil apart—it’s spicy, aromatic, and just a little sweet.

Tip: For extra texture, skip straining and leave the crunchy bits in the jar!

Chili Oil with Crispy Shallots and Ginger

This bold, aromatic chili oil is a pantry superstar—packed with crispy shallots, spicy ginger, and layers of toasty flavor. Drizzle it over noodles, dumplings, or even avocado toast for an instant upgrade.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 4 large shallots, thinly sliced (about 1 cup)
• 1/4 cup finely minced fresh ginger
• 1/4 cup crushed red pepper flakes
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp kosher salt

Instructions:

1. Heat oil in a small saucepan over medium-low. Add shallots and cook, stirring often, for 12–15 minutes until golden and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate.
2. Return the oil to medium heat. Add ginger and cook for 2 minutes, stirring, until fragrant but not browned. Remove from heat and let cool 1 minute.
3. Stir in red pepper flakes, soy sauce, sugar, and salt. The mixture will sizzle slightly—this blooms the spices for deeper flavor. Let cool completely.
4. Fold in crispy shallots and transfer to a jar. Store at room temperature up to 2 weeks.

The magic here? The shallots stay crunchy for days, adding texture to every bite. The ginger’s sharpness balances the oil’s richness beautifully.

Tip: For extra depth, add 1 star anise pod or 1/2 tsp Sichuan peppercorns with the ginger in step 2.

Vietnamese-Style Chili Oil with Fish Sauce

This punchy, umami-packed chili oil is the secret weapon your noodles, rice bowls, and dumplings have been waiting for—ready in just 15 minutes!

Ingredients

• ½ cup neutral oil (like grapeseed or vegetable)
• 3 tbsp crushed red pepper flakes
• 4 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp lime zest

Instructions

1. Heat oil in a small saucepan over medium-low heat (300°F) for 2 minutes. Add garlic and cook, stirring constantly, until fragrant and pale golden, about 1 minute.
2. Remove from heat and immediately stir in 3 tbsp red pepper flakes—the residual heat will toast them without burning. Let cool for 5 minutes.
3. Whisk in 2 tbsp fish sauce, 1 tbsp sugar, and 1 tsp lime zest until sugar dissolves. Transfer to a jar.

The magic here? Fish sauce deepens the flavor while lime zest adds a bright finish—no one-note heat here! Tip: Store in the fridge for up to 2 weeks; the oil will solidify slightly but softens at room temp.

Korean Gochugaru Chili Oil for Bibimbap

This vibrant, spicy-sweet chili oil adds a punch of umami and heat to your bibimbap—drizzle it generously for that signature Korean kick!

Ingredients:

• 1/2 cup neutral oil (like grapeseed or vegetable)
• 1/4 cup Korean gochugaru (coarse flakes, not powder)
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp grated garlic
• 1/2 tsp fine sea salt

Instructions:

1. Heat the neutral oil in a small saucepan over medium-low heat (about 275°F) for 2 minutes—it should be warm but not smoking.
2. Remove from heat and immediately stir in the gochugaru, letting it sizzle gently for 10 seconds to bloom the flavor without burning.
3. Whisk in the toasted sesame oil, soy sauce, honey, garlic, and salt until smooth. Let cool to room temperature (about 20 minutes).

The magic here? The gochugaru’s fruity heat mellows into the oil, while the honey and garlic add depth—no bland spice bombs here!

Tip: Store in a jar at room temperature for up to 2 weeks. The flavors intensify over time!

Chili Oil with Fermented Black Beans

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 1/4 cup crushed red pepper flakes
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 3 cloves garlic, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1 star anise pod (optional, for depth)

Instructions:

1. Heat oil in a small saucepan over medium-low heat. Add garlic and star anise (if using), stirring frequently, until garlic turns light golden (about 2–3 minutes).
2. Remove star anise. Add fermented black beans and cook for 1 minute, mashing slightly with a spoon to release their aroma.
3. Turn off heat. Immediately stir in crushed red pepper flakes, sugar, and salt—the residual heat will toast the spices without burning them. Let cool completely before transferring to a jar.

The fermented black beans add a funky, savory depth that sets this chili oil apart from the rest—it’s like a flavor bomb in a bottle!

Tip: For extra smokiness, swap 1 tbsp of the red pepper flakes with ground chipotle.

Citrus-Infused Chili Oil with Orange Zest

Bright, spicy, and just a little sweet, this chili oil gets a sunny upgrade with fresh orange zest—perfect for drizzling over noodles, avocado toast, or even grilled fish.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 3 tbsp crushed red pepper flakes
• 2 tsp finely grated orange zest (from 1 medium orange)
• 1 tsp kosher salt
• 1/2 tsp sugar
• 1 cinnamon stick (optional, for warmth)

Instructions:

1. In a small saucepan, combine 1 cup neutral oil, 3 tbsp crushed red pepper flakes, and 1 cinnamon stick (if using). Heat over medium-low for 5 minutes, stirring occasionally, until the oil shimmers and the pepper flakes just begin to sizzle—don’t let them burn!
2. Remove from heat and immediately stir in 2 tsp orange zest, 1 tsp kosher salt, and 1/2 tsp sugar. Let cool completely (about 1 hour) to infuse.
3. Strain through a fine-mesh sieve into a jar, pressing lightly on solids to extract all the flavor. Discard the cinnamon stick and any large pepper flakes.

The magic here? The orange zest mellows the heat while adding a floral note—no two-store trip required. Tip: For extra depth, swap half the red pepper flakes with smoked paprika or a chopped dried chili.

Chili Oil with Szechuan Peppercorns for Numbing Heat

This fiery, tingly chili oil is a game-changer for noodles, dumplings, or even avocado toast—just a drizzle brings addictive heat and that signature Szechuan buzz.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 1/3 cup crushed red pepper flakes
• 2 tbsp Szechuan peppercorns, lightly crushed
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 star anise pod (optional, for depth)

Instructions:

1. In a small saucepan, combine 1 cup neutral oil and 1 star anise pod (if using). Heat over medium-low for 3 minutes until the oil shimmers (about 250°F—no smoking!).
2. Remove from heat and immediately stir in 1/3 cup crushed red pepper flakes, 2 tbsp Szechuan peppercorns, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp salt. The mixture will sizzle and foam slightly.
3. Let cool completely (about 1 hour), then strain through a fine-mesh sieve if you prefer a smoother oil. Transfer to a jar.

The magic here? The peppercorns’ citrusy numbness builds slowly, balancing the chili’s punch—it’s heat with a delayed reaction.

Tip: For extra depth, toast the peppercorns in a dry skillet for 30 seconds before crushing.

Chili Oil with Toasted Sesame and Soy Sauce

This bold, aromatic chili oil is a pantry superstar—drizzle it over dumplings, noodles, or even avocado toast for an instant flavor boost.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 3 tbsp crushed red pepper flakes
• 2 tbsp toasted sesame seeds
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp fine sea salt
• 2 star anise pods (optional, for depth)

Instructions:

1. Heat oil in a small saucepan over medium-low heat (300°F if using a thermometer) for 2 minutes. Add star anise pods (if using) and let steep for 1 minute to infuse.
2. Remove from heat and immediately stir in 3 tbsp crushed red pepper flakes. The oil should sizzle lightly without burning—let cool for 10 minutes.
3. Whisk in 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp salt until dissolved. Fold in 2 tbsp toasted sesame seeds.
4. Transfer to a jar and let sit uncovered for 1 hour to meld flavors before sealing.

The magic here? Toasting the sesame seeds before adding them keeps their crunch intact, so every spoonful has texture.

Tip: For extra umami, swap soy sauce with 2 tsp dark soy sauce + 1 tsp fish sauce.

Chili Oil with Roasted Garlic and Rosemary

This aromatic chili oil is a flavor bomb—infused with toasty garlic, earthy rosemary, and just the right amount of heat. Drizzle it over pizza, pasta, or even avocado toast for an instant upgrade.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 6 cloves garlic, thinly sliced
• 2 sprigs fresh rosemary
• 3 tbsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1/2 tsp kosher salt

Instructions:

1. In a small saucepan, combine the oil, garlic, and rosemary. Heat over medium-low for 8–10 minutes, stirring occasionally, until the garlic turns golden (don’t let it brown).
2. Remove from heat and immediately stir in the crushed red pepper flakes, smoked paprika, and salt. Let steep for 20 minutes—the oil will deepen to a vibrant red.
3. Strain through a fine-mesh sieve into a jar, pressing gently on the solids to extract all the flavor. Discard the rosemary sprigs but save the crispy garlic bits for garnish.

The magic here? The rosemary adds a piney brightness that cuts through the richness, while the slow-toasted garlic keeps things mellow. Tip: For extra depth, swap 1/4 cup of the oil with roasted sesame oil.

Chili Oil with Dried Shrimp for Umami Flavor

This fiery, savory chili oil packs a punch with briny dried shrimp—drizzle it over noodles, dumplings, or even avocado toast for an instant umami upgrade.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 1/4 cup dried shrimp, finely chopped
• 3 tbsp crushed red pepper flakes
• 1 tbsp Sichuan peppercorns, lightly crushed
• 1 tsp sugar
• 1/2 tsp salt
• 2 star anise pods
• 1 cinnamon stick (about 2 inches long)

Instructions:

1. Heat oil in a small saucepan over medium-low heat. Add dried shrimp and fry, stirring often, for 2–3 minutes until fragrant and lightly golden.
2. Add crushed red pepper flakes, Sichuan peppercorns, sugar, salt, star anise, and cinnamon stick. Reduce heat to low and simmer gently for 8–10 minutes, stirring occasionally, until the oil turns deep red and the spices are aromatic.
3. Remove from heat and let cool completely. Strain through a fine-mesh sieve into a jar, pressing lightly to extract all the flavorful oil. Discard solids.

The dried shrimp adds a funky depth that balances the heat—just a spoonful turns simple dishes into something special.

Tip: For extra crunch, reserve a tablespoon of fried shrimp and stir it back into the strained oil.

Chili Oil with Honey and Lime for Sweet Heat

This vibrant chili oil balances sticky honey, zesty lime, and fiery heat—drizzle it over tacos, noodles, or even vanilla ice cream for a surprising kick.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 3 tbsp crushed red pepper flakes
• 2 tbsp honey
• 1 tbsp lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 1 tsp kosher salt
• 1 garlic clove, thinly sliced

Instructions:

1. Heat oil in a small saucepan over medium-low heat (300°F) for 2 minutes. Add garlic and cook for 30 seconds until fragrant but not browned.
2. Remove from heat and immediately stir in 3 tbsp red pepper flakes, 2 tbsp honey, and 1 tsp salt. Let steep for 10 minutes—the oil will turn deep red.
3. Whisk in 1 tbsp lime zest and 2 tbsp lime juice. Cool completely before transferring to a jar.

The magic here? The honey caramelizes slightly in the warm oil, creating a glossy, sweet-heat sauce with bright citrusy pops. Tip: For extra depth, add a star anise pod while steeping (remove it before storing).

Chili Oil with Smoked Paprika and Cumin

This chili oil packs a double punch—smoky paprika and earthy cumin—for a condiment that’ll jazz up noodles, eggs, or even avocado toast in minutes.

Ingredients

• 1 cup neutral oil (like grapeseed or sunflower)
• 3 tbsp crushed red pepper flakes
• 2 tsp smoked paprika
• 1½ tsp ground cumin
• 1 tsp kosher salt
• 3 garlic cloves, thinly sliced

Instructions

1. Heat oil in a small saucepan over medium-low heat (300°F if using a thermometer) for 2 minutes. Add garlic and cook, stirring, until lightly golden, about 3 minutes.
2. Remove from heat and immediately stir in 3 tbsp red pepper flakes, 2 tsp smoked paprika, 1½ tsp cumin, and 1 tsp salt. The oil will sizzle slightly—this blooms the spices for max flavor.
3. Let cool completely, then transfer to a jar. The oil keeps for 3 weeks at room temperature.

The magic here? The garlic infuses gently, so it adds aroma without bitterness, while the smoked paprika gives a campfire-like depth.

Tip: For extra texture, swap 1 tbsp pepper flakes with whole Sichuan peppercorns—just crush them lightly before adding.

Chili Oil with Fresh Herbs and Lemon Peel

Bright, herby, and just spicy enough, this infused chili oil is the secret weapon your pantry didn’t know it needed—drizzle it over noodles, eggs, or even grilled veggies for an instant flavor boost.

Ingredients:

• 1 cup neutral oil (like grapeseed or sunflower)
• 3 tbsp crushed red pepper flakes
• 3 cloves garlic, thinly sliced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 1 tsp finely grated lemon zest
• 1/2 tsp kosher salt

Instructions:

1. In a small saucepan, combine the oil, crushed red pepper flakes, and garlic. Heat over medium-low for 5 minutes, stirring occasionally, until the garlic is lightly golden (don’t let it brown!).
2. Remove from heat and immediately stir in the thyme, rosemary, lemon zest, and salt. Let steep for 20 minutes to infuse the flavors.
3. Strain through a fine-mesh sieve into a jar, pressing gently on the solids to extract all the oil. Discard the solids or save for sprinkling over dishes.

The lemon peel and fresh herbs keep this chili oil unexpectedly bright, while the slow-toasted garlic adds depth—no one will guess it only takes 10 minutes of active time!

Tip: For extra smokiness, swap 1 tbsp of the red pepper flakes with smoked paprika or chipotle powder.

Chili Oil with Roasted Tomatoes and Basil

This chili oil with roasted tomatoes and basil is a vibrant, aromatic condiment that’ll upgrade everything from noodles to avocado toast—think sweet, smoky, and just spicy enough.

• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil leaves, loosely packed
• 1 cup neutral oil (like grapeseed or sunflower)
• 3 tbsp crushed red pepper flakes
• 2 tbsp smoked paprika
• 1 tsp kosher salt
• 1 tsp sugar
• 3 garlic cloves, thinly sliced

1. Roast the tomatoes: Preheat oven to 325°F. Toss cherry tomatoes with 1 tbsp oil and 1/2 tsp salt. Spread on a parchment-lined baking sheet and roast for 45 minutes until shriveled and caramelized at the edges.
2. Infuse the oil: In a small saucepan, combine remaining oil, crushed red pepper flakes, smoked paprika, sugar, remaining 1/2 tsp salt, and garlic. Heat over medium-low for 5 minutes, stirring often, until the garlic is golden and the oil is fragrant (don’t let it smoke).
3. Combine: Remove oil from heat and immediately stir in roasted tomatoes and basil. Let cool completely before transferring to a jar.

The magic here? Slow-roasting the tomatoes deepens their sweetness, while the basil adds a fresh contrast to the smoky chili oil. It’s a spoonful of summer you’ll want on repeat.

Tip: For a smoother texture, pulse the cooled mixture in a food processor—perfect for drizzling!

Conclusion

With 20 bold and versatile chili oil recipes, there’s something here to spice up every dish in your kitchen! Whether you’re drizzling, dipping, or stir-frying, these recipes promise big flavor. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the heat with fellow foodies by pinning this article—happy cooking!