Spicy Orange Chili Oil

Kitchen Tested
  • Yield 36 servings

A citrus- and chili-infused oil to use for stir frying or drizzling over salads.

It's important that you don't boil the oil, just barely bring it to a simmer before removing from the stove. Boiling shortens the shelf life of the oil and, if stored improperly, can increase the possibility of the oil becoming rancid much faster. It also can make the oil bitter due to some of the orange pith and red chili flakes producing an off flavor. After cooling, keep this oil in a jar in a cool, dark place in the kitchen for 3 months.


1 cup extra-virgin olive oil
1 cup canola oil
Peel of 1 large orange or tangerine, without the white pith, in strips
1 teaspoon crushed dried red pepper flakes
1 cinnamon stick
1 bay leaf


  1. Bring all the ingredients to a simmer in a 2 1/2-quart heavy-bottom saucepan. Remove from the heat as soon as it comes to a simmer. Cool a few hours before transferring to a bottle. Leave the spices and peel in the oil when you bottle it. Makes 2 1/4 cups.



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