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Chili oil is a condiment made from vegetable oil that has been infused with chili peppers.^[1] Different types of oil and hot peppers are used, and other components may also be included.^[2] It is commonly used in Chinese cuisine, Southeast Asian cuisine, Italy, and elsewhere. It is particularly popular in Chinese cuisine, especially western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment.^[3] It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.^[4] A closely related condiment in Chinese cuisine is chili crisp, which contains edible chunks of food and chilis in oil.

Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used.^[5] Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.

Chili oil is easy to prepare, and is also commercially available in glass jars or bottles.^[6]

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Varieties and regional use

China

Chili oil has various names in China and comes in many different types depending on the region. It is called yóu pō là zǐ (油泼辣子, chili pepper splashed with oil) in Shaanxi province and là yóu (辣油, spicy oil) or hóng yóu (紅油, red oil) in Sichuan. Among those names the most popular one is là jiāo yóu (辣椒油, chili pepper oil).^{[citation needed]}

In China, chili oil is prepared basically by pouring hot vegetable oil slowly on chili pepper powder or chopped chili pepper.^[7] Many other ingredients can be added alongside to enrich flavor such as Chinese black vinegar, minced garlic, dried shrimp, dried ginger skin, sesame seeds, sesame oil, Sichuan peppercorn, cinnamon, star anise and bay leaf.^{[citation needed]} The popular chili oil brand Lao Gan Ma is based on chili oils from Guizhou. There are also many condiments derived from chili oil, such as chili oil and douchi (豆豉, fermented black soybeans).

Japan

The Japanese variety of Chinese chili oil is known as rāyu (ラー油 or 辣油), used in Japan as a cooking ingredient or as a condiment. It is typically a clear, chili-infused sesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil.^[8] Other ingredients used may include soy oil, corn oil, dried aloe, ginger, guava leaves, leek leaves, paprika, and turmeric.^{[citation needed]}

A new type of product known as taberu rāyu (食べるラー油 or -辣油, literally, "rāyu for eating") was introduced in 2009 and is based on the Chinese chili crisp.^[9]^[10] It is less spicy-hot, and includes chunks of food such as fried garlic and fried onion in the oil.^[11]

Italy

The Italian variety of chili oil (olio di peperoncino) originates from the southern region of Calabria. It is often added to dishes, sauces, salads, or served with cheeses and antipasto. This variety of chili oil uses olive oil as a base, and has a unique brine flavor. The peperoncino is a popular food item in Calabria.

Mexico

Mexico's version is called salsa macha and originates from the state of Veracruz. It is variable in composition, consisting of either a neutral oil, like avocado, or olive oil, sauteed garlic, and one or more of several different types of chiles, including Chile de Arbol, Chipotle, and Guajillo. Nuts and seeds such as peanuts, sunflower, sesame and/or pumpkin are also added. Sometimes vinegar or sugar are added as well.^[12]

Portugal

Portuguese chili oil is made by cold (refrigerated) infusion of dried red chili peppers in olive oil in a tightly capped bottle for one month.^[13]

Turkey

Chili and pepper infused oils are used widely as a condiment in Turkish cuisine. Turkish dumpling mantı is served with chili infused oil poured over the garlic yogurt sauce.^[14] The oil is prepared with mixing chili paste (Turkish: biber salçası) and certain spices and herbs such as black pepper, chili flakes or powder, dried mint and cumin.

Strained yogurt is also topped with sizzling oil infused with dried hot chili peppers. This dish is called atom in Turkish and typically served as a meze.^[15]^[16]

References

^ "What is chili crisp? This spicy condiment belongs on everything — even dessert". TODAY.com. 3 June 2021. Retrieved 2022-04-28.
^ "How to Make Chili Oil". Chili Pepper Madness. 2015-12-14. Retrieved 2022-04-28.
^ Erway, Cathy (2020-05-04). "Chile Oil Is So Hot Right Now". Eater. Retrieved 2022-04-28.
^ "How to Make Chili Oil – Recipe | Chinese Cuisine @Today's Menu by RK". Chili Chili. 2022-01-24. Retrieved 2022-04-28.
^ "What is chili oil called? – Restaurantnorman.com". www.restaurantnorman.com. Retrieved 2022-04-28.
^ Flickr. making chili oil, step 1
^ 油潑辣子
^ "Spicing Up the Menu With Rayu". Archived from the original on 2015-05-18. Retrieved 2015-05-07.
^ Google Trends: 食べるラー油
^ "Taberu Rayu". 22 August 2014.
^ "Recipe for home-made Taberu-Rayu".
^ "Salsa Macha -Mexico's pre-hispanic chile oil". 18 Apr 2024.
^ Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker; Maria Guarnaschelli (5 November 1997). JOC All New Rev. 1997. Simon and Schuster. p. 78. ISBN 978-0-684-81870-2.
^ Dubin, Marc (2002). Cyprus. Rough Guides. ISBN 978-1-85828-863-5.
^ Guides, Fodor's Travel (2019-06-18). Fodor's Essential Turkey. Fodor's Travel. ISBN 978-1-64097-141-7.
^ Özcan, Şükran (2019-09-23). Meze: Lezzetli, Çeşitli ve Görkemli (in Turkish). Yeşim Özcan.

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa roja Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Harif Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

Chili sauces, hot sauces, and chili pastes

Chili sauce

Hot sauce	Bajan Blair's Death Buffalo Cholula D'Elidas Dave's Insanity Dog-Gone El Yucateco Frank's RedHot Louisiana Crystal Texas Pete Mad Dog Marie Sharp's Nali Pickapeppa Pique Piri piri Ro-Tel Sriracha Huy Fong Tabasco Tapatío Trappey's Valentina