If you want to add some flavourful heat to your food, this Christmas chilli oil recipe is worth a try. It has the perfect balance of mouth-numbing red chilli peppers, lip-tingling Sichuan peppercorns, aromatic garlic and flavourful spices that leaves everyone digging for more food but reaching for a glass of water in between too. Fire up this year’s Christmas spread or double up this recipe to make edible homemade presents for the spicy food lovers.

Chilli oil is a kitchen staple for most Asian dishes but has many other uses. You can drizzle it on pastas, pizzas, salads; rub on barbecues; brush on potatoes before baking; or glaze your Christmas ham. If you’re a spicy food lover, we’re sure this quick and easy recipe will help you concoct the next kitchen staple at home.

It only requires a few simple ingredients. And it even takes up a few minutes to make. Here’s the foolproof recipe to help you get started.

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  • 2 whole star anise
  • 2 cardamom pods
  • 3 whole cloves, peeled
  • 10 black peppercorns
  • 5 allspice berries
  • 1 tbsp Sichuan peppercorns
  • 1 cinnamon stick
  • 20 red chilli pepper
  • 4 cups (1L) canola oil


  1. Place star anise, cardamom seeds, cloves, black peppercorns, allspice berries, Sichuan peppercorns, cinnamon stick, and red chilli peppers in a dry, non-stick pan over medium heat. Toast for 2 to 3 minutes, or just until the spices release an aroma.
  2. Add canola oil and toasted spices into the Vitamix container in the order listed and secure the lid.
  3. Select Variable 1. Start the machine, slowly increase to its highest speed, and blend for 2 minutes and 30 seconds. Pay close attention as the oil will heat rapidly to about 70C. Let cool slightly.
  4. Carefully decant the oil into a sterilised glass bottle. There will be small flecks of spices in the oil. If you prefer no flecks, carefully strain oil through a filter or sieve first before filling the bottle. Seal and refrigerate.


For a fun flavor variation, add one peeled garlic clove, one herb sprig, and a pinch of salt to the mixture after you’ve poured the oil in the bottle.

This recipe is adapted from Vitamix and yields up to 3 ⅔ cups (875ml).

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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

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