If the chilies turn brown, you’ll need to start over. The key is to heat them up enough so that their flavors will seep into the oil, but not to fully cook them.
If you’re worried you left your oil on the stove too long and it may have gotten hot, remove it from the heat and let it sit for a bit before touching it with your fingertip. However, you really want to avoid letting it ever get hot.
Store chili oil in a cool, dark place. Try a cupboard away from your oven or other heat sources. [8] X Research source Chili oil can be stored from about 9 months to one year. [9] X Research source Shake your bottle of chili oil sporadically to make sure the chilies are distributed throughout the oil. [10] X Research source
