Garlic Chili Oil Recipe

❤️ Why you’ll love it

Sometimes you just want a little heat and additional flavor in a dish that seems to be missing something. This garlic chili oil is a great condiment that is easy to make and can be kept at room temperature on your kitchen counter. That’s the great thing about this chili oil: you don’t need to heat anything to use it. Simply grab the jar and take what you need it!

I also love that this homemade chili oil gives just a little bit of heat and flavor and is not overwhelmingly spicy. If you want super spicy, try my African pepper sauce or Harissa powder. You will seriously love the heat!

🥘 Equipment Used

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For this simple recipe, you’ll need a knife, a cutting board, a heavy bottom pan, a heat-proof spoon or spatula, and a glass jar.

🧾 Ingredients Used

• Dried chili flakes: I use Soeos brand premium Sichuan chili flakes for this spicy chili oil recipe. I like this brand because the chili flakes are mildly spicy and won’t add too much pungency to the oil. It has a nice balance, unlike similar generic red chili flakes. 
• Olive oil: You can also use any other neutral oil like vegetable oil or avocado oil.
• Fresh garlic: Garlic lends this chili oil a lovely aroma and flavor. It also has numerous medicinal properties, from fighting the common cold to boosting the immune system.
• Coconut aminos: This is a great alternative to soy sauce. It has a slightly sweet flavor and contains much less sodium than soy sauce. This is optional; you can leave it out if you don’t want it.
• Salt: You can adjust the salt to taste.

🔪 How To Make Garlic Chili Oil

1. Mince your garlic cloves. An easy way to peel a whole bulb of garlic quickly is to separate the pieces loosely, then put them inside a mason jar and shake vigorously for 20-30 seconds. It’s an arm workout, but it works for sure!
2. Heat up some olive oil in a large pan. Leave it on low heat and add your minced garlic to it. Allow the garlic to brown, but be vigilant so the garlic doesn’t burn.
3. Add coconut aminos, red chili flakes, and salt to the oil.
4. Stir the ingredients together for about two minutes, then turn off the heat. Allow it to cool and store it in a glass jar.

🥫 Storing and Reheating

When storing this garlic chili oil, you can leave it at room temperature in a clean glass jar. It will stay fresh for about a week. I like to use wide-mouth mason jars because of the convenience of scooping the oil out to use in my dishes. You can use any glass jar you have lying around.

If you want to store it longer, it is best to store it in the fridge. Remember that the olive oil may solidify when stored in the fridge. All you have to do is warm it up when you want to use it again, and it will turn back into its liquid form.

💭 Tips and Variations

• Always keep your stove on low heat. Adding minced garlic to a hot pan tends to burn it quickly.
• Keep the oil from reaching its boiling point so that your spices can release their flavors and infuse them into the oil. 
• For a more aromatic oil, add fresh ginger or green onion to your own chili garlic oil.
• If you want to add a little more texture, consider including crushed peanuts or toasted sesame seeds in your dipping oil.
• The longer the red pepper flakes stay in the oil, the stronger the flavor. For a more robust spicy flavor, add a little cayenne pepper.

🍽️ What can I eat this recipe with?

This oil is a classic condiment and goes so well with many dishes! It is a great dipping sauce and is an excellent marinade for steak, chicken thighs, chicken breast, pork, fish; you name it.

You can add a tablespoon to anything you’re eating to really jazz it up!

It’s so good with salads, steamed vegetables, cauliflower rice, low carb pasta dishes, and even with eggs. It would also go great with veggies like broccoli, green beans, or asparagus. You are only limited by your imagination!

👩‍🍳 Frequently asked questions