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Homemade Chili Garlic Oil
Homemade garlic chili oil is so easy to make and adds flavor to any dish. This recipe is simple and ready in about 20 minutes. Great for meal prep, it lasts up to 3 months in fridge. Naturally vegan, gluten free, dairy free, Whole30 and low carb. Great on noodles, avocado toast, veggies and so much more.
Add the garlic and avocado oil to a small pot. Put over medium heat and wait to hear the garlic start to bubble in the pot (this takes 5-7 minutes).
Immediately take the garlic and oil off the stove or leave it for 3 minutes to cook to create crunchy garlic chili oil.
Once garlic and oil is off the heat, add the rest of the ingredients and stir well.
Let the chili flakes steep in the oil at least 5 minutes, the longer it steeps the more flavor you get.
Store in the fridge in an airtight container (if using glass, let cool completely before putting in the fridge).
Notes
**There is a list of substitutions and ways to use this garlic chili oil in the post above.** Top tips
The chili flakes can burn easily, so I don’t recommend adding them to the pot with the garlic right away. Wait until the oil is off the heat to add the chili flakes.
When you store this garlic chili oil in the fridge, you will notice that the oil will thicken. It will quickly thin out once brought back to room temperature or heated.
Use a clean spoon when you spoon out the oil from the jar of leftovers to keep it from getting contaminated.
You can easily double, triple or 4X this recipe depending on how much you want to make at one time. Note that you may need to use a larger pot if you decide to make more than double the recipe.
Other additions to homemade chili oil
Green onions or scallions, thinly sliced and added with the garlic
Toasted sesame seeds (add at the end)
Dried minced onions
Sesame oil – add just a little sesame oil (about ½ tablespoon) when adding the chili flakes for a deep sesame flavor.
Cayenne pepper (this can add more heat without adding more flakes)
Chopped peanuts or thinly sliced almonds
Storing leftovers
Fridge: Store leftover garlic chili oil in the fridge for up to 3 months in a airtight container. Be sure to use a fresh spoon every time or you will contaminate the oil and cause it to spoil faster. Also be sure all the ingredients are coated in the oil in the fridge when storing.
Freezer: You could freeze this for up to 6 months. It will defrost quickly once at room temperature. Freeze in ice cube trays then pop the cubes to a freezer safe bag or container.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
132
Fat
14
g
Carbohydrates
2
g
Fiber
1
g
Sugar
0.2
g
Protein
1
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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