Toasted Garlic Chili Oil
This is a pantry staple meant for spooning over noodles, eggs, or simple steamed greens. It relies on the balance between the toasted bite of the garlic and the slow heat of the peppers.
Control the fry, control the flavor.
Garlic goes from toasted to burnt in seconds. Keep your eyes on the pan and have your chili mixture measured and ready in a heat-proof bowl before you turn on the stove.
- small stainless steel saucepan
- heat-proof glass bowl
- slotted spoon
- fine mesh sieve (optional)
What goes in.
- 1/2 cupneutral oil, such as grapeseed or avocado
- 6 clovesgarlic, sliced paper-thin
- 3 tbspdried chili flakes
- 1 tsptoasted sesame seeds
- 1/2 tspsea salt
Tempering the oil
The oil must be hot enough to sizzle the chili flakes without scorching them. If the oil smokes, it is too hot; let it cool for a minute before pouring it over the dry ingredients.
The method.
Prepare the aromatics
In a heat-proof bowl, stir together the chili flakes, sesame seeds, and salt. Keep this nearby.
Fry the garlic
Place the garlic slices and the oil in a cold saucepan. Turn the heat to medium-low.
Monitor the color
Watch the garlic as the oil heats. It will begin to bubble steadily. Use a slotted spoon to stir occasionally. Remove from the heat the moment the slices turn a light golden color.
Pour and steep
Immediately pour the hot oil and garlic slices over the chili flake mixture. It will bubble aggressively. Let it sit until it reaches room temperature.
Other turns to take.
Szechuan Style
Add a teaspoon of crushed Szechuan peppercorns to the chili flake bowl before pouring the hot oil.
Aromatic Infusion
Add a small star anise or a one-inch piece of cinnamon stick to the oil while frying the garlic, then remove before pouring.
When it doesn't go to plan.
Use a mandoline if you have one to get the garlic slices uniform; this ensures they all toast at the same speed.
Store the oil in a glass jar at room temperature for up to two weeks.
If you prefer a smooth oil, strain the garlic slices out after the oil cools, though keeping them in adds a necessary crunch.
The ones that keep coming up.
My oil tastes bitter. What happened?
The garlic was likely fried too long. Even if it looks perfect in the pan, it continues to cook in the hot oil. Err on the side of under-toasting.
Can I use olive oil?
It is not recommended. Olive oil has a strong flavor that can compete with the garlic and chili, and its smoke point is lower.
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