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
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
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.
MORE TSIPORAH BLOG: