Description
A flavorful homemade garlic chili oil infused with aromatic spices, shallots, and a perfect balance of heat and savory notes. Ideal for drizzling over noodles, dumplings, grilled vegetables, or as a spicy condiment to elevate any dish.
Ingredients
Scale
Spices and Aromatics
- 14 cloves garlic, sliced very thin
- 2 large shallots, sliced thin
- 2 cinnamon sticks
- 4 star anise pods
- 1 tbsp ginger paste
- 1 tsp fennel seed
- ½ tsp toasted sesame seeds
- ¾ tsp kosher salt
- 2 tbsp crushed red pepper
Liquids
- 1 cup olive oil
- 2 tbsp tamari
Instructions
- Heat aromatics: Place the sliced garlic, shallots, cinnamon sticks, star anise pods, and olive oil into a medium sauté pan. Heat over medium heat while stirring frequently to ensure the garlic and shallots cook evenly and become golden brown without burning.
- Add flavoring: Remove the pan from heat once the garlic and shallots are golden. Immediately add the ginger paste, crushed red pepper, tamari, toasted sesame seeds, fennel seed, and kosher salt to the hot oil. Stir thoroughly to combine all the flavors.
- Cool and strain: Allow the oil mixture to cool slightly to enhance the infusion of flavors. Before serving, remove the cinnamon sticks and star anise pods to prevent overpowering spice notes.
Notes
- Use thinly sliced garlic and shallots for better infusion and even browning.
- Stir continuously while heating to avoid burning the garlic.
- Adjust crushed red pepper quantity to control the spiciness level.
- Use tamari for a gluten-free soy sauce alternative.
- Store leftover oil in a sealed jar in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian
Keywords: Garlic chili oil, spicy oil, Asian condiment, homemade chili oil, chili garlic sauce, infused oil
