CHILI GARLIC OIL
Ingredients:
• 1 cup neutral oil (canola, vegetable, or peanut oil)
• 1/2 cup dried chili flakes (adjust to taste)
• 10 cloves garlic, finely minced or crushed
• 1 small shallot (optional), finely chopped
• 1 tbsp soy sauce (optional, for umami depth)
• 1 tsp salt
• 1 tsp sugar (optional, balances the spice)
• 1/2 tsp ground Sichuan peppercorns (optional for a numbing kick)
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Instructions:
1. Prep your chili mix:
• In a heatproof bowl, combine the chili flakes, salt, sugar, and Sichuan peppercorns (if using). Set aside.
2. Heat the oil:
• In a small saucepan, add oil, garlic, and shallots (if using). Turn heat to medium-low.
• Let it simmer gently until garlic turns golden brown and fragrant. Don’t burn the garlic—it gets bitter!
• This takes about 5–8 minutes. Once golden, remove from heat immediately.
3. Infuse the chili:
• Carefully pour the hot oil (with the garlic and shallots) over the chili flake mixture.
• Stir gently. It will sizzle—this is good! Let the flavors infuse and the oil cool down.
4. Add final touches:
• Once slightly cooled, mix in the soy sauce (if using).
5. Store:
• Let it cool completely, then transfer to a clean, airtight jar.
• Store in the fridge for up to 1 month (though it likely won’t last that long!).
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Tips:
• You can customize the spice level by using different chili types (Korean gochugaru, Thai chili flakes, etc.).
• Try adding star anise, bay leaf, or cinnamon while heating the oil for extra depth—just remove before pouring the oil.
Sawsawang Pinoy
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