Description

This vibrant Chili Garlic Oil is a flavorful, salt-free condiment perfect for adding a spicy kick to your dishes. Made with neutral oil, fresh garlic, shallots, and a blend of warming spices, it’s an easy-to-make homemade alternative to store-bought chili oils and crisps. The oil is gently infused over the stovetop, resulting in a fragrant, deeply flavored condiment that keeps well refrigerated for up to two weeks.

Ingredients

Scale

Chili Garlic Oil Ingredients

1 cup neutral oil such as avocado or canola oil
1/4 cup finely minced garlic
1/4 cup crushed red pepper flakes
1 tablespoon minced shallot
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon rice vinegar
1/4 teaspoon black pepper

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Instructions

Warm the oil: Heat the neutral oil in a small saucepan over medium-low heat until it is warm but not smoking. This gentle warming helps extract flavors without burning the ingredients.
Sauté garlic and shallot: Add the finely minced garlic and minced shallot to the warm oil. Cook gently, stirring frequently, until they turn lightly golden and release their fragrant aroma, about 3 to 4 minutes.
Add tomato paste: Stir in the tomato paste and cook for an additional minute. This softens the tomato paste and deepens its rich flavor.
Incorporate spices: Add the crushed red pepper flakes, smoked paprika, chili powder, sugar, rice vinegar, and black pepper to the saucepan. Stir well to combine all the flavors thoroughly.
Simmer: Reduce the heat to low and let the mixture simmer gently for 2 to 3 minutes. This allows the spices and aromatics to bloom and infuse into the oil.
Cool and store: Remove the saucepan from heat and let the chili garlic oil cool completely. Once cooled, transfer the oil to a clean jar or airtight container and store it in the refrigerator for up to two weeks. Stir before each use to redistribute the spices.

Notes

Adjust the heat level by using more or fewer crushed red pepper flakes according to your preference.
For a deeper, more developed flavor, let the chili garlic oil sit overnight before using.
Ensure the oil is warm but not smoking to prevent burning the garlic and shallots, which can cause bitterness.
Use a neutral oil with a high smoke point such as avocado or canola oil for best results.
Always store in the refrigerator and use within two weeks to maintain freshness and safety.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Stovetop
Cuisine: Asian-Inspired