Homemade Sichuan chili oil combines toasted Sichuan peppercorns, dried chiles, and fresh aromatics like ginger, garlic, and scallions infused in neutral oil. This versatile condiment delivers complex heat and numbing spice perfect for finishing any savory dish.
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Finely mince the scallions.
Finely dice the jalapeños. For extra heat, you can leave the seeds in.
Pour the grapeseed oil into a medium saucepan and place over medium-high heat.
Peel and finely mince the ginger.
Using a mortar and pestle, coarsely grind the whole green Sichuan peppercorns.
In a food processor, pulse the dried chile de árbol until they are coarsely ground into flakes.
In a large, heatproof bowl, combine the gochugaru, ground chile de árbol, ground red Sichuan peppercorns, ground green Sichuan peppercorns, and sesame seeds.
Add the minced scallions, diced jalapeños, and minced ginger to the bowl.
Grate the fresh garlic directly into the bowl.
Add the salt and sugar.
Stir all the dry ingredients and fresh aromatics together to combine.
Once the oil is smoking hot, carefully and slowly pour it over the ingredients in the bowl. The oil will sizzle and cook the fresh ingredients.
Stir everything together until well combined. Allow the chili oil to cool completely before transferring to a jar for storage.
Store in an airtight glass jar at room temperature for up to 3 weeks, or refrigerate for up to 2 months. Stir occasionally before use.
kitchen thermometer · dry skillet or wok
Yes. Neutral oils with high smoke points work well—try vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and overpowers the chili flavor.
Sichuan peppercorns produce a numbing, tingling sensation (málà) rather than just heat. They're essential to authentic Sichuan chili oil and cannot be directly swapped with black pepper.
Store in an airtight glass jar at room temperature for up to 3 weeks, or refrigerate for up to 2 months. The oil may solidify slightly when chilled; bring to room temperature to return to pourable consistency.
Yes. Make it up to 2 months in advance and store in the refrigerator. The flavors actually improve over 1–2 weeks as the aromatics fully infuse the oil.
Yes, all ingredients are naturally gluten-free. Verify that any gochugaru brand used is certified gluten-free if that's a dietary concern.
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