Description
This 3 Ingredients Garlic Chili Oil is the perfect balance of heat and flavor, made with garlic, chili flakes, and oil. A versatile condiment that enhances any dish with just a few drops.
Ingredients
Scale
- 1/2 cup vegetable oil (or any neutral oil like canola or grapeseed oil)
- 2 tablespoons dried red chili flakes (adjust to your spice preference)
- 4 cloves garlic, minced
Instructions
- Heat the Oil:
- In a small saucepan, heat the vegetable oil over medium heat. You want the oil to get hot, but not smoking. Be careful not to let it burn.
- Infuse with Garlic:
- Once the oil is hot, add the minced garlic to the pan. Sauté the garlic for about 1-2 minutes, stirring constantly. Cook until the garlic becomes fragrant and golden brown, but not burnt.
- Add the Chili Flakes:
- Once the garlic is golden, remove the saucepan from the heat and immediately stir in the chili flakes. The residual heat will infuse the oil with the heat from the chili flakes.
- Cool and Store:
- Let the garlic chili oil cool to room temperature before transferring it to a jar or airtight container for storage. The oil will continue to infuse as it cools.
- Store in the refrigerator for up to 2-3 weeks.
Notes
- Spice Level: You can adjust the amount of chili flakes based on how spicy you want the oil. Add more for extra heat or less for a milder version.
- Flavor Variations: If you want to add more depth to the flavor, you can experiment by adding a bit of soy sauce, ginger, or a splash of vinegar.
- Storage: This oil will last for a couple of weeks in the refrigerator. Make sure to store it in a sealed container to keep the flavor fresh.
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Category: sauce
- Method: Stovetop
- Cuisine: Asian, Chinese, Thai
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg