Chili Garlic Oil
User Reviews
5
-
Prep Time
3 mins
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Cook Time
7 mins
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Servings
10
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Calories
67 kcal
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Course
Condiments
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Cuisine
Asian
Chili Garlic Oil
Description
This preparation involves heating vegetable or canola oil gently and then adding finely diced garlic, shallots, red chili flakes, and salt. The ingredients cook slowly over low heat until the garlic turns golden, infusing the oil while avoiding bitterness from burning. After cooling, the oil is strained or jarred for use.
The oil offers a warming spicy kick combined with the aromatic notes of garlic and shallot, enhancing dishes with its depth. It's an effective way to add heat and flavor to meals without overwhelming them.
Common uses include tossing with noodles or roasted vegetables like cauliflower, adding to bowls of ramen for a spicy twist, or serving as a dipping sauce for spring rolls and dumplings. The recommended neutral oil avoids imparting unwanted flavors.
The oil stores refrigerated for up to four days to maintain freshness and flavor. Adjust chili flake quantity to control spice intensity. Watch the garlic carefully during cooking to prevent burning and bitterness.
Ingredients
- ⅓ cup vegetable oil ie: vegetable or canola oil, neutral
- 5 cloves garlic finely diced
- 1 shallot finely diced
- 1 ½ tablespoons red chili flakes crushed
- ⅛ teaspoon salt sea salt
Instructions
- Add the oil to a small pot and gently heat for a few minutes until warm.
- Add the garlic, shallots, chili flakes and salt and heat over a low heat for 5 minutes or until the garlic begins to turn golden (don’t let it get too dark or it will affect the taste of your chili garlic oil).
- Remove from the heat and allow to cool and infuse, then pour into a jar or serving dish.
- Store in a jar in the fridge for up to 4 days.
Notes
- Use a neutral oil like vegetable or canola to avoid altering the flavor of the chili garlic oil.
- Heat the garlic and shallots gently and watch closely to ensure the garlic turns golden but does not burn, preventing bitterness.
- Adjust the amount of chili flakes to achieve your preferred spice level.
- Store the finished oil in the refrigerator for up to 4 days to maintain freshness.
- The oil works well tossed into vegan Thai noodle bowls, vegan ramen, roasted vegetables like miso cauliflower, or as a dipping sauce for spring rolls, potstickers, or gyoza.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 30mg | 1% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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