Loading...

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.
