Chili Garlic Oil
Chili garlic oil is made by infusing neutral oil with aromatics and dried chilies at a low heat until the garlic turns golden and the oil takes on a deep, vibrant red. The secret is patience; cooking the garlic too fast makes it bitter, while rushing the heat leaves the chilies under-infused.
Watch the garlic, not the clock.
The oil temperature should never bubble aggressively. If the garlic darkens too quickly, pull the pan off the heat immediately.
- small heavy-bottomed saucepan
- fine mesh strainer
- heat-proof glass jar
- thermometer (optional)
What goes in.
- 1 cupneutral oil like grapeseed or vegetable
- 1/2 cupgarlic, peeled and minced into uniform pieces
- 1/4 cupcoarse red chili flakes
- 1 tspSichuan peppercorns, crushed
- 1 tspfine sea salt
Start cold to build flavor
Add the garlic to the cold oil before turning on the heat. This draws out the garlic flavor slowly, ensuring it fries evenly without burning on the exterior while remaining raw in the center.
The method.
Combine oil and garlic
Place the oil and minced garlic into a cold saucepan. Turn the heat to medium-low.
Infuse the oil
Cook, stirring frequently, until the garlic turns a light sandy beige. This usually takes 15 to 20 minutes. Do not let it reach a dark brown or it will turn bitter.
Add spices
Remove the pan from the heat. Immediately stir in the chili flakes, crushed peppercorns, and salt. The residual heat will toast the spices without scorching them.
Cool and store
Let the mixture sit until completely cool. Pour it into a clean glass jar. You can leave the solids in or strain them out depending on how much texture you prefer.
Other turns to take.
Aromatic Infusion
Add a star anise pod or a two-inch piece of smashed ginger to the cold oil and remove before adding the chili flakes.
Extra Heat
Replace one tablespoon of chili flakes with fresh chopped bird's eye chilies, added during the last three minutes of the garlic frying process.
When it doesn't go to plan.
Use a neutral oil; olive oil has too strong a flavor and can smoke at lower temperatures.
If using fresh chilies, ensure they are completely dry before adding to the oil to prevent splattering.
Keep the jar in a cool, dark cupboard to maintain the color of the chili flakes.
The ones that keep coming up.
How long will this stay good?
Kept in an airtight glass jar in the pantry, it remains stable for up to three weeks.
Can I use ground chili powder instead of flakes?
Stick to coarse flakes. Fine powder will burn instantly upon hitting the hot oil.