Chilli Garlic Oil
Chilli Garlic Oil
Ingredients
For the Jar Base
- 2 tablespoons chili flakes, add more as per your preference
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons green onion, finely chopped
- 1 tablespoon toasted sesame seeds
- 1 teaspoon peppercorns
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or as needed
- 1/2 teaspoon distilled vinegar, optional, for longer shelf life
For the Infused Oil
- 1/2 cup oil, neutral oil like canola or vegetable
- 1 star anise
- 1 cinnamon stick
- 4 cloves
- 5 peppercorns
- 3 green onion bulb, pieces
Instructions
- 1
Combine the jar base ingredients: In a heat-safe jar or container, add the chili flakes, garlic paste, ginger paste, finely chopped green onion, toasted sesame seeds, 1 teaspoon of peppercorns, maple syrup, 1 tablespoon of lemon juice, and salt. If using, add the distilled vinegar for a longer shelf life.
⏱️ 5 min
- 2
Prepare the infused oil: In a small saucepan, heat the 1/2 cup of oil over medium heat. Add the star anise, cinnamon stick, cloves, 5 peppercorns, and the pieces of green onion bulb.
⏱️ 2 min
- 3
Sauté the aromatics: Sauté the oil and spices for about 5-7 minutes, or until the green onion bulbs turn golden brown and the whole spices become fragrant. Be careful not to burn them.
⏱️ 7 min
- 4
Strain and combine: Carefully strain the hot infused oil through a fine-mesh sieve directly over the ingredients in the heat-safe jar. Discard the sautéed spices and green onion bulb pieces.
⏱️ 2 min
- 5
Mix and adjust seasoning: Stir the mixture well to combine all the ingredients with the hot oil. Taste the chilli garlic oil and adjust the salt and lemon juice to your preference.
⏱️ 1 min
- 6
Storage: Allow the chilli garlic oil to cool completely before sealing the jar. Store in an airtight container in the refrigerator for 2-3 weeks. Ensure it is kept away from moisture.
Kitchen Tools
Nutrition Facts (per serving)
Chilli Garlic Oil
For the Jar Base
- 2 tablespoons chili flakes, add more as per your preference
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons green onion, finely chopped
- 1 tablespoon toasted sesame seeds
- 1 teaspoon peppercorns
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or as needed
- 1/2 teaspoon distilled vinegar, optional, for longer shelf life
For the Infused Oil
- 1/2 cup oil, neutral oil like canola or vegetable
- 1 star anise
- 1 cinnamon stick
- 4 cloves
- 5 peppercorns
- 3 green onion bulb, pieces
Instructions
- 1
Combine the jar base ingredients: In a heat-safe jar or container, add the chili flakes, garlic paste, ginger paste, finely chopped green onion, toasted sesame seeds, 1 teaspoon of peppercorns, maple syrup, 1 tablespoon of lemon juice, and salt. If using, add the distilled vinegar for a longer shelf life.
⏱️ 5 min - 2
Prepare the infused oil: In a small saucepan, heat the 1/2 cup of oil over medium heat. Add the star anise, cinnamon stick, cloves, 5 peppercorns, and the pieces of green onion bulb.
⏱️ 2 min - 3
Sauté the aromatics: Sauté the oil and spices for about 5-7 minutes, or until the green onion bulbs turn golden brown and the whole spices become fragrant. Be careful not to burn them.
⏱️ 7 min - 4
Strain and combine: Carefully strain the hot infused oil through a fine-mesh sieve directly over the ingredients in the heat-safe jar. Discard the sautéed spices and green onion bulb pieces.
⏱️ 2 min - 5
Mix and adjust seasoning: Stir the mixture well to combine all the ingredients with the hot oil. Taste the chilli garlic oil and adjust the salt and lemon juice to your preference.
⏱️ 1 min - 6
Storage: Allow the chilli garlic oil to cool completely before sealing the jar. Store in an airtight container in the refrigerator for 2-3 weeks. Ensure it is kept away from moisture.