Chili Garlic Oil is basically a neutral oil such as vegetable oil or olive oil infused with garlic and chili peppers. Sometimes a simple hot sauce or sriracha is quite overwhelming, a bit “focus-on-me” spice, and this is when Chili Garlic Oil becomes handy.

Chili Garlic Oil is a famous Asian condiment that is a combination of oil, garlic and chili peppers. This recipe is incredibly easy to make, I promise you won’t buy a jar commercially anymore. A simple way to enhance the flavors of any dish. You can pour it on noodles, add it to pasta dish, use as a dip for your Artisan bread, pair it with baked potatoes, tomatoes or cucumbers. Add it to your salad, serve it with crudeties and for marinating too.

How to Make Chili Garlic Oil?

Chili Garlic Oil is so easy to make, all you need is 25 minutes of your time and you can get to enjoy it with fish, soup, ramen and other food. Heat the vegetable oil in a deep pan over medium heat for 3 minutes, then turn the heat to medium-low. Cook finely minced garlic onto the oil for 12-15 minutes. Add the fresh red chili and red dried chili. Mix together for 5 minutes. At this point, you can add all the ingredients such as the smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes. Let it cool then transfer to a glass container.

You may also like my other condiment recipes:

Sweet and Sour Sauce

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INGREDIENTS:

1 3/4 cup vegetable oil

1 cup garlic, finely minced

1/2 cup fresh red chili, finely chopped

1/4 cup dried chili, crushed

1 teaspoon smoked paprika

2 tablespoons white sugar

2 tablespoons calamansi juice

1 1/2 tablespoon salt

INSTRUCTIONS:

1. Heat the vegetable oil in a deep pan over medium heat. After 3 minutes, turn the heat to medium-low.
2. Add finely minced garlic into the oil. Stir constantly for 12-15 minutes.
3. Next, add fresh chili pepper and dried red chili pepper, stir together continuously for 5 minutes.
4. Then add the rest of the ingredients; smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes.
5. Let it cool before transferring to a glass container.

Serve and enjoy this Chili Garlic Oil with family and friends!

NOTES:

• You can substitute vegetable oil to olive oil. Only use neutral oil for this recipe.
• You can manually chop the fresh chili or use a food processor for convenience.
• Refrigerating it may cause the Chili Garlic Oil to cloud and solidify, but it’s not going to affect the flavor.
• If fresh chili isn’t available, you can replace it to dried red chili.
• If stored in a sterilized glass container, Chili Garlic Oil can last up to 6 months.

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