Chili Garlic Oil Recipe
“A flavor enhancer in any dish, this chili garlic oil can be added to your stews, pasta or noodles dishes, sprinkled in soups, paired in dipping sauces. So many things you can do with this oil!”
If you’re a person who like spicy foods, this chili garlic oil will be one of your favorite. I almost use it in every meal I take. I think of it like a condiment.
It is a simple way of taking your food and your recipe to the next level. Chili garlic oil and sometimes can also be used as chili garlic sauce is an infused oil with chili and garlic flavor in it. Even simple dishes will have a huge impact when you add this chili garlic oil.
Tips in making homemade chili garlic oil
Spice level can vary greatly depending on the freshness and brand of chilies you used. Fresh and crushed chilies will be stronger in heat as well as if you used Thai chilies (birds eye chilies) or “siling labuyo” in the Philippines. For milder version, you can use cayenne peppers.
Canola and olive oils are the best oil to use in this recipe as they contain fewer polyunsaturated fatty acids than many other vegetable oils and thus oxidize and turn bad less quickly. You can also use other flavorless oils that have high smoking point in this recipe not to overpower the flavor. Neutral oils are also less prone to solidifying in the fridge. If your oil happens to solidify, bring it out to room temperature and stir until it turns to liquid again.
It is important to use a heavy bottom pan and cook over low heat so not to burn the oil and other ingredients. Let the garlic, onion and chilies cook and release all their liquids for longer shelf life.
Storing your chili garlic oil
It is greatly important to store this chili garlic oil to get the safest, freshest and longer lasting infused oil.
Always use a clean and sterilized jar or bottle. To sterilize your bottles, you can boil them with water for few minutes and let it air dry completely before using it. You don’t want any water droplets to come in the oil.
It is IMPORTANT to keep the chili garlic oil stored in the refrigerator because there’s garlic in it. When garlic are placed in oil, the low-acid, oxygen-free environment favors the growth of clostridium botulinum bacteria. These bacteria produces the botulinum toxin that block nerve functions and can lead to respiratory and muscular paralysis. So it is highly recommend to store this recipe refrigerated even though the fresh garlic, chilies and other ingredients are cooked through. It is better to be safe than sorry.
Tip: If you don’t want to refrigerate this oil and make it last longer, remove the fresh garlic and make a simple chili oil. It will last six months or more in the fridge when stored in a sterilized, air tight container or around 2-3 months at room temperature. If you want to serve as dipping oil, then you can add fresh garlic at the time of serving.
Make sure to always use a clean spoon when serving oil from the jar. Using dirty utensils will present potential contaminants and can shorten the oil’s shelf life.
The best method to check if chili garlic oil is still fresh is by smelling and looking at it. If oil develops a bad odor, flavor or appearance, it should be thrown away.
How to serve the chili garlic sauce
You can use this chili garlic oil as a drizzling oil for pasta, noddle and soups.
Also amazing as sautéing oil for noodles, vegetables, or even proteins like chicken, beef, pork, shrimp, or tofu, if you want that extra kick.
You can also use it in your dishes that calls for hot and spicy flavor such as kaldereta or other stews.
It can be used as dipping sauce, it is especially popular as siomai or dumpling dipping sauce.
For me, whenever it is possible, I will add it to my meal and recipe as long as the flavor will go well with it.
Ready to take your recipe to the next level? Try this chili garlic oil and let me know in the comments below how it goes. Happy tummy!
Chili Garlic Oil Recipe
Equipment
- Chopping board and knife or chopper
- Wok or pan and wooden spoon
- Sterilized jar or containers
Ingredients
- 1 and 1/4 cup olive oil or canola oil – or any neutral oils
- 2 heads garlic, minced
- 1 medium onion, minced
- 150 grams chili, minced
- 2 teaspoons salt
- 1/2 teaspoons ground black pepper
- 1 tablespoons sugar, optional
- 2 teaspoons oyster sauce or soy sauce, optional
- 1 tablespoon vinegar
Instructions
- In a medium non-stick skillet/wok, heat oil over medium heat. Add minced garlic to the oil and cook until becomes aromatic and slightly browned.
- Once garlic is starting to brown, add minced onion and cook for around 2 minutes.
- Add minced chilies and turn the heat to medium-low. Continue to cook until bright red color turns to slightly black.
- Add salt, oyster sauce and sugar and stir well. Cook for around 2 minutes.
- Pour vinegar and cook for a minute before stirring.
- Let it cool before transferring to an sterilized jar or container.
- Use as sautéing oil, drizzling oil or dipping sauce for your favorite recipes.
Video
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