Szechuan-Sesame Chili Oil

Szechuan-Sesame Chili Oil - an easy to make DIY gift full of flavor that everyone can enjoy | Tasting Everything

Here’s the recipe for the Szechuan-Sesame Chili Oil mentioned in the last post! I’m still trying to figure out if there’s a way to get these recipes on the original post, or if I’m limited to one Yummly recipe per page.

Szechuan-Sesame Chili Oil

Szechuan-Sesame Chili Oil


  • 2 cups neutral oil, like safflower or vegetable
  • 5-10 fresh (or even dried!) chilies, like Thai chilies
  • 2 Tbs red pepper flakes
  • 1 tsp smoked hot paprika
  • 1 Tbs whole szechuan peppercorns
  • 1 1" piece of ginger, peeled and smashed
  • 2 cloves garlic, peeled
  • 1 scallion, root removed
  • 2 Tbs sesame oil


  • Cut the stems off of the chilies. (If you want an oil with little or no spice, halve the peppers and remove all seeds and membranes.)
  • Heat oil with the red pepper flakes and paprika in a small pot to almost smoking. Make sure that you choose a pot that is at least a few inches taller than the height of your oil.
  • Carefully add the chilies, ginger, scallion, and garlic to the oil. They will spit and bubble vigorously. Be safe! Add one ingredient at a time rather than throwing the lot in at once.
  • Allow the oil to cool completely with the chilies and garlic.
  • When cool, add the sesame oil and mix well.
  • Either simply remove the scallion, ginger, and garlic, or strain well if you don't want the chili flakes in there.
  • Bottle.
  • For best results, store the oil chilled. If you wind up using olive oil, it will get cloudy and viscous in the fridge. That's normal; it will clear up pretty well when you return it to room temperature.

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