Tags
chili, dairy free, flavored, food blog, food blogger, garlic, gluten free, infused, oil, recipe, recipe blog, recipe blogger
I’ve been using this homemade garlic chili oil pretty frequently because it is simply packed with flavor. It is so easy to make; you can let it sit on low while you prepare the ingredients for your meal. The longer you let it sit, the stronger the flavors will be. I typically prefer to let it sit overnight.
Garlic Chili Oil
Ingredients
2/3 cup olive oil
At least 1 tsp (and up to 1 tbsp) of chili flakes, dried chilis, fresh chilis, or a combination of all three*
3 smashed garlic cloves
Directions
Mix oil, chilis and garlic in a small sauce pan. Heat to low for 20-25 minutes. Keep a close eye to make sure that the garlic and chilis do not burn. I typically allow my garlic to reach a light golden color. Remove the pan from the burner. If you are not using the oil immedietly, let it rest for a while. When you are ready, strain the garlic and chilis out of the oil. Store in an airtight container in the refrigerator and use within one week.
I don’t think you will find it difficult to use all of this oil in a week (mine typically disappears in about 2-3 days), but just in case here are some ideas:
- Cook up some Sesame Green Beans
- Use it to make scrambled eggs for a breakfast burrito
- Substitute for other types oil in stir fry, pad thai, etc.
- Toss fresh pasta with the oil and a squeeze of lemon juice
- Drizzle over fresh couscous with sauteed onions and mushrooms
- Use in marinades for meat and fish
*My favorite combination of chilis thus far has been 2 tsp chili flakes (like the kind that you get from a pizza place, about 2 packets worth), 1 dried habanero crushed up, 1/2 fresh habanero torn into pieces, 1 dried fresno chili crushed. I was determined to make it spicy, and I think that allowing it to rest overnight makes an incredible difference in flavor.
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