We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Start shallots in cold oil, fry until golden. Remove.
Fry garlic slices until golden, careful as they bubble. Remove.
Fry peanuts until toasted. Remove.
Add whole spices to the oil, then turn off the heat and let them infuse.
Let oil cool to 180°C.
In a heatproof bowl, combine all dry ingredients.
Pour hot oil over the mixture and stir.
Cool completely, add in the fried shallots, garlic and peanuts, then jar it up.
Want to keep this recipe for later? We can email it to you!
Use a neutral oil to ensure the spices shine through.
Be cautious when frying garlic as it can burn quickly.
Can I skip the peanuts?
Yes, peanuts are optional but recommended for added crunch.
What type of oil should I use?
Use a neutral oil like vegetable or canola oil.
How do I store the chilli oil?
Store in a jar at room temperature or in the fridge for longer shelf life.
Can I adjust the spice level?
Yes, adjust the amount of chilli powder and flakes to your preference.
How long does it last?
It can last several months if stored properly in a sealed jar.
