Garlic Chili Oil Recipe | Sauced


I'm a chili oil fiend. If there's any near me, it goes on everything. Luckily, it's super easy to make at home, which only further fuels the chili head in me while opening up the doors to more hot oil possibilities. In this version, I went with equal parts crushed red pepper and garlic with fantastic results.

The garlic and pepper were simmered over low heat in olive oil just until they both started to darken. After letting it cool to room temperature, the solids were strained out and you're left with a deliciously bright orange infusion.

The garlic is bold and strong at first taste, but quickly starts to give way to the heat. The one-two flavor punch instantly made this chili oil something both my wife can't resist. It's been in the house almost a week and has topped everything from toast to mozzarella (my favorite) to pizza to grilled veggies, with each day bringing a new possibility for its use.

Recipe Facts

Active: 10 mins
Total: 60 mins
Serves: 16 servings
Makes: 1 cup

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  • 1 cup olive oil

  • 1 tablespoon minced garlic

  • 1 tablespoon red pepper flakes


  1. Place oil, garlic, and red pepper flakes in a small sauce pan over low heat. Cook until garlic starts to brown and pepper darkens, but doesn’t blacken, about 5 minutes. Remove from heat and let cool to room temperature, 1 to 2 hours.

  2. Strain oil through a fine mesh strainer into a glass jar. Use immediately or store in refrigerator for up to 10 days, allowing to come to room temperature before use.

Nutrition Facts (per serving)
121 Calories
14g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 121
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 2%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 9mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)