Focused recipe
Chili Oil
A fragrant, spicy oil-based condiment made with minced Thai chili peppers, garlic, and aromatic spices. Perfect as a dipping sauce or for adding heat to dishes.
Chinese-Filipino Updated 4/7/2025
Ingredients
Measured from the catalog payload.
- 2 lbs Thai chili pepper
- 1 garlic peeled
- 8 grams Maggi Magic Sarap
- 2 dried bay leaf
- 2 tablespoons rice vinegar
- 1 star anise
- 2 tablespoons brown sugar
- 2 1/2 tablespoons oyster sauce
- 2 cups canola oil
Instructions
8 cooking steps
- Combine Thai chili peppers and garlic in a food processor. Blitz for 1 minute or until the ingredients are finely chopped.
- Pour the canola oil into a wok, then add the chili and garlic mixture. Turn on the stove and adjust the heat to maintain a gentle simmer. Continue cooking the mixture for 10 minutes, stirring occasionally.
- Add the star anise and dried bay leaves. Continue cooking the mixture for 30 minutes, stirring every 2 minutes to prevent burning.
- Remove the bay leaves and star anise from the wok.
- Pour in the rice vinegar, stir well, and continue simmering for 10 minutes.
- Turn off the heat. Add the brown sugar, oyster sauce, and Maggi Magic Sarap. Stir until dissolved and let the chili oil cool completely.
- Transfer to clean mason jars or airtight containers. Store at room temperature for up to a few weeks, or refrigerate to extend the shelf life.
- Serve as a condiment or use as an ingredient to spice up your dishes. Enjoy!
Catalog details
Useful for browsing and sync.
Condiment, Dip No tags Public recipe Revision 1
Recipe notes
- For milder heat, remove the seeds from the Thai chili peppers before processing.
- Ensure the oil is completely cool before sealing the jars to prevent condensation.
Storage notes
- Store at room temperature for up to 2 weeks in an airtight container.
- Refrigerate for up to 2 months to extend shelf life.
- Always use a clean, dry spoon when serving to prevent contamination.