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.
I have an abundance of fresh red Thai chilies but no dried chili flakes! Do you think I could simply omit the dried flakes and still come out with a tasty oil?