Chili Oil with Garlic (Just 10 Minutes)
Chili oil added this incredible layer of heat and complexity - smoky, spicy, a touch of garlic - it was pure flavor magic.
Ingredients
- Neutral oil (grapeseed, canola, or vegetable)
- ΒΌ cup dried chili flakes (adjust for spice level)
- 2 cloves garlic, minced
- 1 shallot, minced
- Salt to taste
- 1 tbsp dark soy sauce
- Sugar to taste
Optional Ingredients
- 1 Sichuan peppercorn
- 1 star anise
Instructions
- In a small saucepan or heat-resistant bowl, heat the oil over medium heat. Youwant the oil to be hot but not smoking.
- Throw in the garlic and any optional spices (Sichuan peppercorn, star anise,sesame seeds) and cook for another 30 seconds, until fragrant.
- (optional): For an extra depth of flavor, dry toast the chili flakes in thehot oil for a minute or two, stirring constantly. Be careful not to burn them.
- Remove the pan from heat and let the mixture steep for at least 15 minutes, or upto an hour for a stronger flavor. The longer it steeps, the spicier it will be.
- Strain the chili oil into a clean jar or container using a fine-mesh sieve.Discard the solids. Let the oil cool completely before storing it in a cool, dark place.