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Chef Megan Mitchell

Online Cookbook

Chili Oil

  • Complexity: very easy
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Chili Oil


  • 1 1/2 cups light neutral oil, such as grapeseed
  • 4 star anise
  • 3 bay leaves
  • 1 cinnamon stick
  • 2 tbsp. whole black peppercorns
  • 1 tbsp. coriander seeds
  • 1 tbsp. fennel seeds
  • 3/4 cup crushed red pepper flakes*
  • 1 1/2 tsp. kosher salt


  1. In a small sauce pot combine the oil, anise, bay leaves, cinnamon stick, peppercorns, coriander seeds and fennel seeds.

  2. Bring up to heat over medium. It should simmer slightly and bubble up but not boil rapidly. Cook for 20-25 minutes, stirring every so often so the spices don’t burn.

    Remove the oil from heat.

  3. Pour the red pepper flakes and salt into a bowl. Place a fine mesh strainer over the bowl and carefully pour the hot oil over everything discarding the cooked spices. Stir together. The longer it sits the brighter red/orange the oil will become. Store in an airtight container and it will keep for up to 6 months, even longer in the fridge.

    *I like to buy bulk chiles and grind them up in a food processor for this. Such as dried Guajillo, Chiles de Arbol, Japones, Chile negro and California chiles

    Recipe Courtesy of Megan Mitchell

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