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+ servings

How To Make Chili Oil using Thai Peppers

This recipe for homemade Thai chili sauce is sure to become a household favorite!
5 from 5 votes
Prep Time 2 mins
Cook Time 5 mins
Course Dressing, Peppers
Cuisine American
Servings 1 jar
Calories 495 kcal


  • 10 each Thai Peppers / Chilis
  • 1 cup Olive Oil
  • 15 cloves Garlic
  • 2 sprigs Cilantro


  • Start by removing the stems of your Thai peppers.
  • Next, slice your peppers into thin pieces, creating strips or thin discs. These thin pieces will allow the chili to cook evenly in the pan.
  • Once your peppers are sliced, heat the oil in a large frying pan on low heat (do not let the oil smoke). You can use olive oil, coconut oil, or another type of cooking oil to fry them.
  • You should use the smallest hob on your stove, at the lowest temperature. This will allow the oil to get flavored, while the chilies and garlic cook.
  • When your oil is hot, add your sliced peppers to the pan and let them cook for about 2-4 minutes [depending on the size of the peppers and strength of hob used], stirring frequently. The oil will create light bubbles while the water is released from the peppers.
  • Once the peppers have cooked for a few minutes and start to soften, toss in the chopped garlic and salt and continue cooking for another 2-3 minutes, or until the garlic's rawness has gone and it has started to turn golden brown.
  • Garnish with fresh herbs like cilantro or parsley if desired, and serve this dish alone as a side dish or as part of an Asian-inspired meal with noodles or rice on the side.


It is important that all peppers and garlic are chopped evenly, to ensure they all cook while and not burn. 
The smallest hob on the stove must be used at the lowest heat. This will ensure the oil infuses with all the flavors, while the peppers and garlic fully cook. 
The oil will be bubbling lightly while the water in the vegetables evaporates, but none of the vegetables will have to change color quickly or burn. 
The herbs can be added to the oil once the heat is off. For Asian dishes, thinly chopped cilantro [fresh cordiander] work perfectly, however, for other cuisines, other herbs, such as parsley, can be used. 


Calories: 495kcalCarbohydrates: 4gProtein: 1gFat: 54gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 4mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 105IUVitamin C: 10mgCalcium: 22mgIron: 1mg
Keyword Thai Chili, Thai Pepper Sauce, Thai Peppers
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