Olive oil infused with garlic and chili peppers. This spicy garlic chili oil is easy to make and perfect as a topping or as a dip.
I hope you had a wonderful Valentine’s Day!
It’s been an amazing few days, and since it’s the long weekend, we’re headed down to Monterey to visit my friend Kim, eat at new restaurants, and explore the coast. Can’t wait to share photos with you!
In the mean time, I want to share with you this garlic chili oil.
Have you ever had Trader Joe’s Chili Onion Crunch? I had it for the first time a few months back and I have been completely obsessed with them ever since. I like to add it to my pasta, to my noodles, to my sauces, on my bread. It’s seriously so good. The texture, the flavor. It’s everything. And when they were out of stock for awhile, I was looking for other options.
The thing is, I’ve grown up with variations of garlic chili oil. It’s the thing we always had on hand to elevate our food. Sometimes we added it to our soy sauce to enhance the flavor. Other times we added it to our noodle soup to add a spicy kick. It’s so versatile and perfect with almost everything. So I decided I want to make my own. That way I can have it any time I want.
I’ve been so obsessed with this garlic chili oil. Simple to make, packed full of flavor, this garlic chili oil is something I now always have on hand. Because…. why not?
In a large nonstick skillet, heat olive oil over low heat for about a minute or so. Add minced garlic to the oil and cook for several minutes until they become aromatic and light browned. Make sure to keep the heat low so that the garlic doesn’t become burnt.
Once the garlic has started to brown, add sliced fresh red chili peppers and dried crushed red peppers. Cook it for several minutes then add soy sauce and a little bit of granulated sugar.
Once all the ingredients have been cooked through, turn off the heat and let the chili garlic oil cool completely before transferring to a small mason jar.
Serve the chili garlic oil over pasta, on noodles, on bread.
Enjoy!
- ¾ cup olive oil or vegetable oil
- 16 large garlic cloves/bulb of garlic, minced
- 5 fresh red chili pepper, thinly sliced
- 3 tablespoons crushed red pepper
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- In a large nonstick skillet, heat olive oil over low heat for about a minute or so. Add minced garlic to the oil and cook for several minutes until they become aromatic and light browned. Make sure to keep the heat low so that the garlic doesn’t become burnt.
- Once the garlic has started to brown, add sliced fresh red chili peppers and dried crushed red peppers. Cook it for several minutes then add soy sauce and a little bit of granulated sugar.
- Once all the ingredients have been cooked through, turn off the heat and let the chili garlic oil cool completely before transferring to a small mason jar.
- Serve the chili garlic oil over pasta, on noodles, on bread.
What kind of pepper is a red chilli pepper?
I usually use Thai bird’s eye chili pepper.
Awesome recipe. How long does this last in the fridge? Thanks!
For several weeks at least.
How much does this make?
About 8 ounces.
Hi how do I store this and how will it last? I want to make a large amount to have on-hand. Thank you
I store them in mason jars. They should last at room temperature for 2-3 weeks. But if you’re worried, you can make them last longer in the fridge. It just loses the crunch factor. Hope that helps!
I usually store it in a mason jar and just leave it on the counter for about a week or two. But I do it in small batches. You can also put it in the fridge, but the garlic won’t be as crispy. Hope that helps!
OMG totally looking forward to making this killer oil!!!! Thanks alot love.
This is such a versatile oil. Thank you for sharing!
I need a jar! 👏🍃🌶
My husband loves this but it’s too spicy for me.
Hi.. very good site. I don’t do spicy well, but this looks amazing. Maybe a little goes a long way to enhance the dish. ‼️
Love this on pizza