Recipe
Super Spicy Green Chilli Oil Sauce
A fiery, aromatic sauce made from fresh green chillies infused in hot oil, perfect for drizzling over noodles, dumplings, grilled meats, or using as a condiment to add bold spice to any dish.
⬇ Jump to the RecipeGreen chilli oil sauce is a bold, intensely spicy condiment inspired by Asian and fusion cuisines. Designed for heat lovers, this recipe uses a blend of hot green chillies quickly infused in hot oil to capture vibrant color and potency. Often accompanied by notes of garlic and aromatics, this sauce is both punchy and fragrant, making it ideal as a finishing oil or dipping sauce for many savory dishes.
Ingredients
For the Chilli Oil Sauce
- 1 cup hot green chillies (such as serrano, Thai, or cayenne), finely chopped
- 1/4 cup neutral oil (such as grapeseed, canola, or sunflower; olive oil can be used for extra flavor)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced (optional for added fragrance)
- 1-2 scallions or spring onions, finely sliced (optional)
- 1/2 teaspoon salt, or to taste
- 1 tablespoon rice vinegar or white vinegar (for brightness)
- 1/2 teaspoon sugar (to balance flavor, optional)
Instructions
- Prepare all ingredients: Chop green chillies as finely as possible. Use gloves if sensitive to capsaicin.
- Heat oil in a ceramic frying pan over medium-low until shimmering but not smoking.
- Add garlic and ginger (if using) and sauté for 30 seconds until just fragrant; do not burn.
- Add the green chillies and cook, stirring, for 6–8 minutes. The chillies should soften but retain bright green color. If using, add scallions in the last minute.
- Stir in salt, vinegar, and sugar. Remove from heat and let it cool slightly.
- Transfer to a clean, dry glass jar. Let sit at room temperature for 1 hour to allow flavors to meld before use.
- Store sealed, refrigerated, and use within 2 weeks for best flavor. Always use a clean spoon to serve.
Notes
For maximum heat, use Thai bird’s eye or serrano chillies and include their seeds. Vinegar enhances preservation and adds tang, but can be omitted for a more neutral sauce. Garnish with toasted sesame seeds or add a splash of soy sauce or fish sauce for deeper umami. Always use ceramic cookware to avoid flavor reactions sometimes caused by metal pans with acidic ingredients.
FAQs
-
Q: How can I adjust the spice level?
A: Choose milder green chillies (like jalapeño) or remove seeds and inner membranes to reduce heat. For extreme heat, use small, thin varieties and leave seeds in. -
Q: Can I use other oils besides neutral ones?
A: Yes, olive oil adds flavor but has a lower smoke point; neutral oils keep the focus on the chilli aroma and allow the color to stay vibrant. -
Q: What's the shelf life of homemade green chilli oil sauce?
A: When stored in a sterilized jar in the refrigerator and always handled with a clean spoon, it will keep for up to 2 weeks.
Conclusion
This Super Spicy Green Chilli Oil Sauce is a must-have for those who chase heat and crave punchy flavors. Use it as a table condiment, drizzle for last-minute spice, or stir into soups and stir-fries for a bright, robust kick.
