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Unlike fiery Asian-style chilli oils, this version uses Aleppo chilli flakes for a subtle, aromatic warmth rather than searing heat. With garlic gently toasted in neutral oil, a dash of smoked paprika for depth, and a pinch of cumin for balance, it’s the kind of condiment that quietly transforms everyday meals. Keep some in the kitchen and you’ll reach for it every day.
Prep time: 5 minutes
Cook time: 6 minutes
Cooling time: 10–15 minutes
Total time: 25 minutes
makes about 200ml:
150ml neutral oil (such as sunflower, vegetable or light olive oil)
2 tbsp Aleppo chilli flakes
1 tsp smoked paprika (optional, for extra depth)
2 garlic cloves, finely sliced
½ tsp sea salt
½ tsp ground cumin (optional, adds earthiness)
Place the Aleppo chilli flakes, smoked paprika (if using), salt, and cumin into a heatproof jar or bowl.
In a small saucepan, heat the oil over a low heat with the sliced garlic. Let it gently sizzle until the garlic turns golden (about 5–6 minutes) – but don’t let it brown too much or it’ll taste bitter.
Carefully pour the hot oil (including the garlic) over the chilli flakes. It should bubble gently.
Let it cool completely, then stir and pour into a clean, sterilised jar.
Store at room temperature and use within 4–6 weeks. For longer shelf life, keep it in the fridge (but it may solidify slightly – just bring it to room temperature before use).
Tips:
For a more complex flavour, you can infuse the oil with a piece of star anise, a few black peppercorns, or a bay leaf – just remove them before pouring the oil over the chilli.
Use as a finishing oil, not for frying – it’s all about flavour, not heat.
Energy: 124 kcal
Fat: 14g
Saturates: 1.3g
Carbohydrates: 0.4g
Sugars: 0g
Protein: 0.2g
Salt: 0.2g
(Note: These values are approximate and will vary slightly depending on oil type used.)
I didn’t know I needed this until I made it – now I’m putting it on everything. The Aleppo chilli gives the perfect amount of warmth without the burn!
The ingredients used in this recipe could also be used to create…
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