Chili Oil with Crispy Garlic

Chili Oil with Crispy Garlic

This version has just a moderated ratio of oil to crispy tidbits (garlic, onion, sesame seeds, etc.) Just enough for a nice drizzle consistency. You can always add additional oil if you like to use more of the oil for cooking.

Adjust the spiciness of the chili oil by the amount of cayenne added. The 1 teaspoon will give a moderate spiciness, but you can always go more or less, or even completely leave out the cayenne if you want a mild and more savory chili oil.

Makes about 1/2 cup. Nutrition based on 1 serving (1 teaspoon).

Prep Time8

Cook Time2

Total Time10

Servings: Servings

Calories: 49kcal

Ingredients

5-6 cloves fresh garlic
1/2 cup (120 ml) vegetable oil , or other clean tasting oil
2 Tablespoons (30 ml) dried minced garlic
2 Tablespoons (30 ml) dried chopped onion
2 Tablespoons (30 ml) crushed red pepper flakes
2 teaspoons (10 ml) sugar
2 teaspoons (10 ml) soy sauce
1 teaspoon (5 ml) toasted sesame seeds , optional
1 teaspoon (5 ml) smoked paprika
1 teaspoon (5 ml) kosher salt (use a little less if using table salt)
1 teaspoon (5 ml) ground cayenne , or to taste

Equipment

8 oz. Canning Jars optional

Instructions

Cut or mince the garlic to your preference (can be anything from slices to a fine mince).
In a small saucepan, heat the oil over medium heat. Add garlic and cook until slightly golden, about 1 minute.
Immediately remove from heat. Don’t let it overcook and get burnt.
Mix in the remaining ingredients (dried garlic, dried onion, crushed red pepper flakes, sugar, soy sauce, sesame seeds, smoked paprika, salt, and cayenne).
Allow to cool completely then store in a mason jar or similar airtight container. For longer storage, keep stored in the fridge. Stir well before using.

Course: Sauces

Cuisine: American, Asian

Nutrition