Discover the secret to adding flavor your dishes with this easy-to-follow chili garlic oil recipe.
Infused with fiery chili flakes and aromatic garlic, this versatile condiment adds a flavorful kick to everything from pizza to stir-fries, and even noodles!
Make it in advance and keep it on hand to enhance your favorite meals at a moment's notice.
With just a few simple steps, you'll unlock a world of bold, mouthwatering flavors.
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Chili garlic oil is a versatile condiment made by infusing oil with dried chili flakes and garlic.
To make it, heat oil in a pan and add minced garlic cloves and dried chili flakes.
Cook until the garlic turns golden brown and fragrant, then remove from heat and let it cool. Once cooled, strain out the garlic and chili flakes, leaving behind the flavorful oil.
This spicy and aromatic oil adds a kick to a variety of dishes. It's perfect for drizzling over pizza, tossing through noodles or pasta, stir-fries, or grilled meats for an extra burst of flavor.
You can also use it as a dipping sauce for bread or dumplings, or as a marinade for vegetables or tofu.
Chili garlic oil can definitely be made in advance and stored for later use. Once prepared, let it cool completely before transferring it to a clean, airtight jar or bottle.
Store it in the refrigerator for up to several weeks. The flavors will continue to develop over time, so it may even taste better after a few days.
Whether you're looking to spice up your meals or add some depth to your cooking, chili garlic oil is a simple yet powerful ingredient that can add flavor any dish.
With its versatility and long shelf life, it's a staple condiment that's worth keeping on hand in your kitchen.
Why You'll Love This Recipe
- Versatility: Perfect for drizzling, dipping, or marinating a variety of foods.
- Homemade Goodness: Customizable to personal taste preferences and free from preservatives.
- Long Shelf Life: Can be made in advance and stored for weeks, ready to use anytime.
- Easy Preparation: Requires only a few simple ingredients and minimal cooking time.
- Adds a gourmet touch to dishes, impressing friends and family.
- Gift-Worthy: Bottled in attractive jars, makes a thoughtful homemade gift for foodies.
Cost To Make
Estimated cost = $5.10
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Neutral Flavored Oil: Such as vegetable oil, canola oil, or peanut oil.
- Dried Chili Flakes
- Garlic: Minced.
- Sichuan Peppercorns
- Whole Black Peppercorns
- Dried Bay Leaves
- Cinnamon Stick
- Star Anise
- Salt
Instructions
This recipe for chili garlic oil makes about 1 cup (250 ml/grams, 8.81 ounces) of chili garlic oil. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: In a saucepan, heat the neutral oil over medium heat until it reaches around 300°F (150°C). You can use a thermometer to monitor the temperature if available.
Step Two: Once the oil is hot, carefully add the dried red chili flakes, minced garlic, Sichuan peppercorns, whole black peppercorns, bay leaves, cinnamon stick, and star anise to the saucepan.
Step Three: Lower the heat to medium-low and let the spices infuse into the oil for about 10-15 minutes, stirring occasionally. This will allow the flavors to meld together. Then, add the salt and stir well.
Step Four: Continue to cook the oil for another 5 minutes, stirring occasionally, to deepen the flavors.
Step Five: Once the chili garlic oil is fragrant and the spices have infused into the oil, remove the saucepan from the heat and let it cool for about 10-15 minutes.
Step Six: Using a fine mesh sieve or cheesecloth, strain the oil to remove the solids and transfer the infused oil to a clean, heatproof container or glass jar. Allow the chili garlic oil to cool completely before sealing the container.
Tips for Success
- Adjust Spice Level: Control heat by adjusting the amount of chili flakes used.
- Infusion Time: Let garlic and chili steep in oil off heat for optimal flavor.
- Be careful not to burn your garlic as it can leave a bitter taste in your oil.
Substitutions / Variations
- Incorporate ginger, soy sauce, and sesame oil for an Asian-inspired chilli oil.
- Substitute some or all of the chili flakes with smoked paprika or chipotle powder for a smoky chipotle chili garlic oil.
- Mix in chopped fresh herbs like rosemary or thyme for added depth.
- Infuse oil with lemon or orange zest for a zesty, refreshing twist.
Serving Suggestions
- Add a spicy kick to your favorite pizza slices for a gourmet touch.
- Stir into stir-fried vegetables or noodles for an extra burst of flavor.
- Serve alongside breadsticks or dumplings as a fiery dipping sauce.
- Use as a marinade for chicken, shrimp, or tofu before grilling or roasting.
- Toss with cooked pasta, grated Parmesan, and fresh herbs for a simple yet flavorful pasta dish.
- Spread onto sandwiches or wraps for a punchy condiment that adds to any lunch.
Storage
Store the chili garlic oil in a sealed container in the refrigerator, where it can typically last for up to several weeks.
FAQ
Homemade chili garlic oil typically lasts for up to several weeks when stored in a sealed container in the refrigerator, maintaining its freshness and flavor.
Chili garlic oil is made by infusing oil with dried chili flakes and crushed garlic cloves, resulting in a flavorful condiment with a spicy kick and aromatic garlic flavor.
The best cooking oil for chili oil is one with a neutral flavor and a high smoke point, such as vegetable oil or canola oil, ensuring optimal infusion without overpowering the other flavors.
Garlic chili oil can be used to enhance a variety of dishes, including drizzling over pizza or pasta, stirring into stir-fries, using as a dipping sauce, marinating meats, or spreading on sandwiches for an added kick.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Chili Garlic Oil Recipe
Ingredients
- 1 cup neutral oil such as vegetable, canola, or peanut oil
- ¼ to ½ cup dried red chili flakes or to taste
- 3 cloves garlic minced
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon whole black peppercorns
- 2-3 dried bay leaves
- 1 cinnamon stick
- 2-3 star anise
- 1 teaspoon salt or to taste
Instructions
- In a saucepan, heat the neutral oil over medium heat until it reaches around 300°F (150°C). You can use a thermometer to monitor the temperature if available.
- Once the oil is hot, carefully add the dried red chili flakes, minced garlic, Sichuan peppercorns, whole black peppercorns, bay leaves, cinnamon stick, and star anise to the saucepan.
- Lower the heat to medium-low and let the spices infuse into the oil for about 10-15 minutes, stirring occasionally. This will allow the flavors to meld together. Next, add the salt and stir well.
- Continue to cook the oil for another 5 minutes, stirring occasionally, to deepen the flavors.
- Once the chili garlic oil is fragrant and the spices have infused into the oil, remove the saucepan from the heat and let it cool for about 10-15 minutes.
- Using a fine mesh sieve or cheesecloth, strain the oil to remove the solids and transfer the infused oil to a clean, heatproof container or glass jar. Allow the chili garlic oil to cool completely before sealing the container.
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