Recipes

Feeling Spicy? Make This Thai Chili Oil

With my plethora of chili peppers, I set out to master Thai chili oil. And I'll admit - this one isn't a recipe per se. It's more of a "make it how you like it" thing, best achieved by trial and error.

Thai chili oil is a condiment served in many residents but can also be made at home.
(Faiz Dila via Getty Images)

I live in Florida where the weather isn't ideal for a typical vegetable garden. But one thing we always have growing on our patio is a potful of Thai chili peppers.

Having lived, worked and traveled in Asia for several years, Thailand and its food are some of my favorite memories. And as a person who likes my food "Thai spicy," I especially appreciate the chili paste, oils and other tabletop condiments that are served in restaurants.

With my plethora of chili peppers, I set out to master Thai chili oil. And I'll admit - this one isn't a recipe per se. It's more of a "make it how you like it" thing, best achieved by trial and error. Add more chilies and chop them up finely for something that more resembles what you might see in a restaurant. Add garlic. Or shallots.

The finished oil can be refrigerated for up to 2 months in a glass container (it doesn't have to be fancy - I like to use a recycled jam or pickle jar).

You can make this oil as hot as you like or not, and make as much as you like. Besides adding it to stir-fries, this chili oil is also great on pizza, whisked with fresh lemon juice to make an amazing salad dressing, or drizzled over grilled chicken wings. Really, I can eat it on just about anything.

For milder oil, strain out the seeds and don't include any chili pieces when adding to food. I definitely recommend starting on the mild side if you're not used to spicy condiments or dishes. For a hotter taste, keep the seeds and add smaller minced or sliced chilis.

Either way, this might be the easiest thing you ever make.

The great thing about it is, a pot of chili peppers is perpetual. All you need to keep it going are water, sun and more seeds - which come from the chilis themselves.

Ingredients For Homemade Thai Chili Oil

One cup of neutral oil that won't solidify in the fridge (I like grapeseed)

A dozen Thai chili peppers, also called bird's eye peppers, stems removed

Leave some chili peppers whole and chop others in a variety of sizes

Directions For Homemade Thai Chili Oil

Place oil in a saucepan and heat to medium-high.

Pour in chilies and let sizzle for a minute or two. This is also the time to add garlic or shallots.

Remove pan from heat and cool before pouring into a glass container.

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