Quick Chili Garlic Oil (Print Version)
A fast homemade chili garlic oil with golden garlic, warm paprika, and a gentle Sichuan pepper tingle.
# Ingredients:
For the chili base
01 -
2 tablespoons crushed red pepper flakes
02 -
1 teaspoon sweet paprika
03 -
1/2 teaspoon ground Sichuan peppercorns
04 -
1 teaspoon dried minced onion flakes
05 -
1 tablespoon toasted sesame seeds
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon sugar
For the garlic oil
08 -
1/2 cup (120 ml) neutral oil, such as canola, grapeseed, avocado, or vegetable oil
09 -
6 garlic cloves, finely minced
# Instructions:
01 -
Combine the red pepper flakes, paprika, Sichuan pepper, onion flakes, sesame seeds, salt, and sugar in a medium heat-safe bowl or jar.
02 -
Add the neutral oil to a small saucepan and warm over medium heat until shimmering, about 2 minutes. Do not let it smoke.
03 -
Add the minced garlic and stir constantly for 1-2 minutes, until fragrant and pale golden. Remove the pan from the heat before the garlic browns.
04 -
Carefully pour the hot garlic oil over the chili mixture. It should sizzle gently. Stir well so the spices are fully coated.
05 -
Let the chili garlic oil cool to room temperature, then transfer it to a clean airtight jar. Refrigerate and use within 4 days, stirring before each use.
# Notes:
01 -
Makes about 3/4 cup, or 12 one-tablespoon servings.
02 -
Use a clean spoon each time to keep the jar fresh.
03 -
Freeze small portions for longer storage.