A simple, 2-ingredient chilli oil that delivers 100% pure chilli heat without any other flavours, perfect when you want just the spice. Love that spicy kick on your noodles, stir-fries, or even pizza? Let me introduce you to the easiest chili oil you'll ever make with just two ingredients!
This simple oil has rescued countless bland meals in my house. I hope it brings the same fiery joy to yours!
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Reasons to ❤️ this chilli oil
- Minimalist - Just 2 ingredients!
- Versatile -Drizzle it over curries, noodles, rice, eggs, soups, or even dips.
- Customisable- Adjust the spice level to your liking.
- Budget-friendly and preservative-free!
This 2-ingredient chilli oil recipe is all about bold flavour without the fuss. No long ingredient lists, no fancy techniques, just a 100% pure fiery oil that you can whip up in minutes and use on almost everything!
Want more quick, low-ingredient recipes? Check out my delicious
3-ingredient Gulab Jamun Ice cream,
3-ingredient choco pillow bites, and
4-ingredient chai masala recipe!
Ingredients
All you need to make this homemade spicy chilli oil are two ingredients:
Dried chilli flakes are crushed pieces of dried red chillies, commonly used to add heat and flavour to dishes. Feel free to swap with red chilli powder if it is unavailable.
Neutral oil, like sunflower, vegetable, or canola oil. Use a neutral oil so the chilli flavour shines through.
See the recipe card for quantities.
How to make chilli oil without garlic?
There's really no strict right or wrong way to make chilli oil. This is just how I like to prepare mine; it keeps well and is so handy to have around. A drizzle instantly boosts the flavour of any dish!
The first step is to gently heat the oil in a pan on low until it's hot but not smoking. Turn off the heat.
Carefully add the chilli flakes to the hot oil. Stir gently. You'll notice a lovely sizzle and the deep aroma of toasted chillies.
Let it cool completely. Pour into a clean, dry glass jar. Seal and store in a cool place. That's it, your homemade chili oil with two ingredients is ready to spice up your life!
Storage
Cool the oil completely before sealing it to prevent its condensation.
Use a clean, dry, airtight glass jar to store the oil, as glass is the best because it doesn't react with the oil or spices.
This homemade no-garlic chili oil lasts for more than a month at room temperature.
Ideas to Use Chilli Oil
Toss with pumpkin rice, noodles, momos, and dumplings.
Drizzle over pizzas, avocado toast, scrambled eggs, and egg masala.
Add a few drops to your salad dressing for a warm heat that balances the freshness of the greens.
Swirl into butternut squash soup, vegetables, curried green peas, and white lentils.
Brush on grilled meat or paneer for a quick marinade booster or as a finishing oil.
Add this to meat curries like ghee bhuna chicken, butter chicken, and chicken masala to give a beautiful colour and flavour.
Tips
Avoid overheating the oil, as it will burn the chilli flakes. Always use a dry spoon to scoop it out to keep the oil fresh for longer.
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🧾Recipe
2-Ingredient Chilli Oil (100% Pure Chilli Heat )
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Ingredients
- 102 g Oil (1 cup)
- 13 g Chilli (2 tablespoons)
Instructions
- Heat the oil in a pan on low until it's hot but not smoking.
- Turn off the heat. Carefully add the chilli flakes to the hot oil. Stir gently. You'll notice a lovely sizzle and the deep aroma of toasted chillies.
- Let it cool completely. Pour into a clean, dry glass jar. Seal and store in a cool place.
- 2-ingredient Chilli oil is ready to use!
- Drizzle it over vegetables, curries, grilled meat and salads for beautiful colour and flavour!
Video
Notes
-
- Avoid overheating the oil, as it will burn the chilli flakes
- Always use a clean spoon to scoop it out to keep the oil fresh for longer.
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Nutrition
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Any says
Easy to make! Love the color❤️