Fresh Garlic Chili Oil
Garlic chili oil, a quintesstential condiment in many ethnic cuisines. From dim sum, to Chinese dishes, to Italian pizza to tacos in Mexico, it has become a part of everyday dishes and a major flavor boost.
Ingredients
- 4 cloves garlic minced
- 5-7 whole Thai bird chilis
- 1 tbsp crushed red chilis
- 1 tsp Korean red pepper powder course
- 1 tsp sugar
- 1 ½ cup vegetable or canola oil
Instructions
- Finely mince garlic and thai bird chilis. If using a mortar and pestle, add garlic, thai bird chilis, and salt to mortar.
- Pound until a somewhat rough paste or finely minced.
- Next, add the sugar, and pound a little more to incorporate the sugar Korean red chili powder.
- In a small saucepan, heat vegetable oil to 300° or flick a few tiny drops of water and if it crackles it's ready.
- Carefully pour hot oil slowly into mortar as the hot oil will splatter and boil up. Stir and let cool before using.
- Store in an air tight container for up to 1 week in the fridge. Mine never lasts that long so I leave it on the counter for the week.