Fiery Orange-Garlic Chili Oil

Customizable to your personal heat preference, this is a naturally warming oil that you can make, store, and keep on hand for yourself.


  • 1/2 cup olive oil
  • 1 tsp dried orange zest
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp smoked garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt (**if watching sodium levels, reduce to 1/4 tsp salt)
  • Dried red chiles or dried red chile flakes (I used arbol chiles)
    • Mild heat: 1/4 tsp, or 1 small pepper
    • Moderate heat: 1/2 tsp, or 2 small peppers
    • SPICY heat: 1 tsp, or 3 dried peppers

Special equipment: blender or high speed food processor if using whole dried peppers; jar with a sealable lid to store

Prep time: 5 minutes
Yields: 8 servings (1 Tbsp per serving, i.e. 1/2 cup of oil)


  1. If using whole peppers, blend all dry ingredients together until peppers are thoroughly crushed and mixed in. Otherwise, stir all dried ingredients together in a small bowl with a whisk or a fork until thoroughly mixed.
  2. Pour olive oil into the small jar and add dried spice and zest blend.
  3. Using a fork or a whisk, stir together the spices and oil vigorously. Enjoy right away, or seal and use for later.


  • Some separation between the spices and oil is natural; just stir with a fork each time you want to use.
  • Can safely store unrefrigerated like other standard oils, so long as you keep it sealed!

Yasmine’s notes:

Personally, I’ve enjoyed this one the MOST so far as a marinade for my Spicy Orange Almond-Crusted Portobello Tenders and Chicken Tenders. Click here for the recipe.


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