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Hot Pepper Oil

Scott Phillips

Yield: Yields about 1-1/2 cups

There are many Chinese hot pepper oils on the market; some are adequate and others are far too weak or made with inferior oils. Making your own is easy and takes just minutes. It’s a delicious addition to noodle dishes, soups, and stir-fries.


  • 1/2 cup Chinese dried chile flakes or 1/4 cup crushed red pepper flakes
  • 3/4 cup peanut oil
  • 1/2 cup toasted Asian sesame oil

Nutritional Information

  • Nutritional Sample Size per 1 tsp.
  • Calories (kcal) : 35
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • Put the chile flakes, peanut oil, and sesame oil in a large glass jar and stir well.
  • Tightly close the jar and set in a cool, dark place for 24 hours before using. The longer the oil sits, the more intense its flavor will be.

Make Ahead Tips

The oil will keep at room temperature for up to 2 weeks or refrigerated for up to 6 months.


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