• Aaisha Fakih

RED CHILI OIL (Sichuan chili oil)

How to make the Red Chili Oil.

Learn how to make authentic Chinese chili oil from whole dried red pepper and Sichuan peppercorns.This produces a dark red color with a strong aroma. In different Chinese cuisine, condiments and seasonings are quite important. Since chili pepper and Sichuan peppercorn are the most two important condiments in Sichuan cuisine. Besides, combined Szechuan style chili oil is also an important seasoning.



Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

CUISINE - Chinese AUTHOR - Aaisha

Homemade Chinese spicy Red Chili Oil.


  • 100g dried chili peppers (cut into small pieces)

  • 1 tbsp. Sichuan peppercorn

  • 1 tbsp. white sesame seeds

  • 2 cups oil

  • 2 green onion, white parts only

  • 1 thumb ginger, sliced


  • 2 star anises

  • 2 bay leaves

  • 1 small piece of cinnamon


  1. Cut the dried whole chili peppers. If you want to reduce the hotness, discard part of the seeds to reduce the hotness.

  2. Fry the pepper sections over slow fire until they turn dark red (the purpose of this step is to stimulate the aroma).

  3. Transfer the dried chili peppers into a stone mortar and then crush roughly. Be carefully and protect yourself.

  4. Transfer the crushed chili flakes to a bowl, add Sichuan peppercorn and toasted sesame seeds.

  5. Add oil in wok and cut the spring onion into one inch sections and slice ginger. Fry over slow fire until they becomes brown.

  6. Transfer them out and then add dried spices. Continue fry over slow fire until aromatic. Move the spices out.

  7. Pour around 1/2 cup of hot oil into the chili fakes. Mix well. At this time, the oil should be quite hot.

  8. Wait for around half minute until the oil is slightly cooled. Pour the remaining hot oil into the chili flakes.

  9. Pour to a air-tight container, wait for 1-2 days until the red color is formed.

Recipe Notes

  • I didn’t cut Down the peppers as I didn’t wanted to discard the seeds. It all depends upon how much heat u’d prefer.

  • Keep in the fridge and it stays good for a couple of weeks or even a little more longer.

  • Can be used for various purposes. Toppings and seasonings.

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