Chili Garlic Oil
This is less about a recipe and more about temperature control. The goal is to toast the garlic and chilis until they are crisp and fragrant, stopping just before they turn bitter.
Watch the garlic, not the clock.
If you rush the heat, the garlic will burn and turn the entire batch bitter. Keep the flame at the lowest setting throughout the process.
- small heavy-bottomed saucepan
- fine-mesh strainer
- sterilized glass jar
- slotted spoon
What goes in.
- 1 cupneutral oil, like grapeseed or canola
- 1/2 cupgarlic cloves, minced finely
- 1/4 cupcoarse crushed red chili flakes
- 1 tspsea salt
- 1star anise (optional)
Start cold to build flavor
Place your garlic and oil in the pan before turning on the heat. This allows the garlic to gently shed its moisture and infuse the oil as the temperature rises, rather than simply searing the outside.
The method.
Combine the oil and garlic
Add both to a cold saucepan. Turn the heat to medium-low.
Bring to a gentle sizzle
Watch for small bubbles to form around the garlic. If the oil begins to bubble vigorously, pull the pan off the heat immediately.
Toast the garlic
Cook for 10 to 15 minutes, stirring occasionally with a wooden spoon, until the garlic turns a pale, sandy blonde.
Add the aromatics
Stir in the chili flakes and star anise. Continue cooking for another 5 minutes until the garlic is a light golden brown and the oil smells deeply toasted.
Cool and store
Remove from the heat and stir in the salt. Let the oil cool completely in the pan before pouring it into a sterilized jar. It will continue to darken slightly as it cools.
Other turns to take.
Sichuan Style
Add a teaspoon of whole Sichuan peppercorns during the last 5 minutes of heating for a numbing, citrusy finish.
Sweet Soy
Stir in a tablespoon of toasted sesame oil once the mixture has cooled completely to add a nutty depth.
When it doesn't go to plan.
Use a fine mince for the garlic so it crisps evenly; large chunks will remain raw in the middle or burn before the oil is infused.
The oil is ready to use once cooled, but it develops more complexity after sitting for 24 hours.
If you accidentally brown the garlic too quickly, discard the batch; the bitter flavor is impossible to mask.
The ones that keep coming up.
How long does this keep?
Stored in an airtight jar in a cool, dark place, it lasts for about one month. Always use a clean, dry spoon to scoop it out.
Can I use olive oil?
Avoid extra virgin olive oil, as its low smoke point makes it difficult to toast the garlic without burning the oil itself.
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