A flavorful and aromatic oil infused with spices and garlic, perfect for drizzling over dishes or using as a marinade base.
A flavorful and aromatic oil infused with spices and garlic, perfect for drizzling over dishes or using as a marinade base.
Ingredients
Aromatics
- 1cinnamon stick
- 1bay leaf
- 1star anise
- 2medium-sized onions (chopped)
- 6clovegarlic (peeled and smashed)
- fresh ginger slices
- 1tsppaprika (or cayenne for more heat)
- 2tbspcrushed chilli flakes
- 4clovegarlic (thinly sliced or finely chopped)
- 1cupvegetable oil (neutral oil like canola or sunflower)
- 1 1/2tspsalt
How to make Chilli Garlic Oil
Prepare the Spice Mix
Combine chilli flakes, paprika, sliced garlic, and salt in a heatproof bowl. Set aside.
Infuse the Oil
Heat the vegetable oil in a pan over low heat. Add the cinnamon stick, bay leaf, star anise, ginger slices, onions, and smashed garlic cloves.
Cook gently for 10-15 minutes, stirring occasionally, until the aromatics are golden brown and fragrant. You should see small bubbles forming as the flavors infuse.
Combine
Strain the hot oil directly into the bowl with the spice mix. Stir immediately to prevent the spices from burning. Let the mixture cool completely.
Store
Once cool, transfer the chilli oil into a sterilized, airtight jar. Keep refrigerated and use within a month.
Tips & Tricks
For a richer color and flavor, lightly toast the chilli flakes in a dry pan before adding them to the spice mix.
Always cook the oil on low heat to avoid burning the aromatics, which can make the oil bitter.
If you like an extra garlic kick, add some fresh, finely minced raw garlic to the oil after straining.
This oil is versatile and can be used as a drizzle for dumplings, noodles, pizza, or even as a marinade base!
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia