Garlic Chili Oil Recipe (2024)

FAQs

What is the secret of chili oil? ›

To make it, start by heating oil in a pan and adding dried chili flakes. Cook the chili flakes until they turn dark red, then remove from heat and let cool. Once cool, strain the oil and discard the chili flakes. You can add additional flavorings like garlic, ginger, or Sichuan peppercorns if desired.

Garlic chili oil made with our method, stored properly in a sterilized jar, and kept clean (not contaminated with dirty utensils) can last up to 5 to 6 months. Does garlic chili oil need to be refrigerated? No, garlic chili oil does not need to be refrigerated and can be kept outside, in a cool dry place.

You can use this garlic chili oil for anything and everything — think dipping sauces, over noodles, stir-fries, tofu dishes, salads, and more! You can check out my dumpling dipping sauce recipe here, that'd be perfect with this chili oil!

Carolina Reaper Chilli Oil is made from top quality Extra Virgin Olive Oil and the hottest chilli in the world, the Carolina Reaper.

What preservatives should I use for homemade chili sauce? The usual preservatives are simply vinegar, and brine (salt, essentially) which are normal ingredients in the recipe.

Each different chilli flake will produce a chilli oil with a different colour and flavour. The best one to use in my opinion are Sichuan chilli flakes. These are the ones used in most commercial chilli oils. They produce a deep red colour whilst also providing heat.

When it's ready, chili oil can be stored at room temperature in a sealed jar for several weeks, or up to six months in the refrigerator.

It's important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria, which are found in soil, water and air. Oil's oxygen-free environment is perfect for growth of the bacteria.

The printed date on the package should be a good guide for its shelf life even if unopened, so don't exceed this if possible. Once opened, you'll need to store chili oil in the refrigerator to keep it fresh. In the fridge, it usually lasts for about six months to a year.

Does chili garlic go bad? ›

When does garlic chili sauce expire? Unopened, a garlic chili sauce can last up to three years past its printed date if stored in a cool, dry place. After opening, it remains safe to consume for approximately 6 to 9 months when stored in the refrigerator.

Chili oil does not typically need to be refrigerated, as the high oil content and the presence of chili peppers, which are natural preservatives, help to inhibit the growth of bacteria.

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).

Traditional Sichuan chili oil is made with unrefined rapeseed oil. Canola is a low-erucic-acid cultivar of rapeseed but can't be found in unrefined form in the US. The aroma of heated virgin rapeseed oil is what gives the fragrant aroma to Sichuan food.

Most types of vegetable oil can be used, however a neutral oil is best for bringing out the chilli pepper flavour. Chilli oil is commonly made with canola or peanut oil. Any oil, such as olive oil or even sesame oil, can be infused with chiles.

Oil has a unique quality in that it may not have a smell to start with but it takes on the aroma of whatever it's infused with, just as it does with flavor. Considering how long chili is infused with it, you'll be able to smell the delicious pepper flavor even before you take the first bite.

You can cook with chili oil, which is far more than just a condiment. All across Asia and often beyond, you will find that chefs replace plain oil with their hot chili oil blend to start as a spicy base. This is a great idea when you're whipping up a scorching meal that needs to pack a punch!