This homemade garlic chili oil is a great condiment for these pork and chive dumplings and to add to a bowl of cold sesame noodles! The chili oil is spicy, flavorful, and full of crispy garlic bits.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Yield: 16ounces
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Ingredients
1¼cupsoil(any neutral oil like grapeseed, canola, avocado, soybean, and peanut)
In a medium sauce pan, heat the oil to 250°F and maintain the heat between 240°F and 260°F.
Once the oil is at the right temperature, add the minced garlic and let it cook for about 5 to 10 minutes, or until the most of the garlic becomes lightly browned. Stir frequently, especially the bottom of the saucepan.
Keeping the oil around 250°F, add the pepper flakes and the ground pepper powder. Continuously stir and cook the pepper for about 30 seconds.
Take the saucepan off of the heat and add the black vinegar, salt, and sugar. Stir to combine.*When the vinegar is added, the oil will sizzle and bubble profusely. Please be careful!*
Carefully transfer the garlic chili oil into a sterilized jar and let it cool completely before covering. Store in a cool, dry place and use as needed.*If you prefer, let the chili oil cool before transferring.*
Notes
Please refer to the post above for step by step photo references, tips, storage, jar sanitation, and FAQs!
Cooking the garlic - Unlike our original Chinese chili oil recipe where the aromatics (including garlic) were slowly fried in oil to infuse flavor, the minced garlic for garlic chili oil must be cooked for 3 minutes at 250°F in order to kill off botulinum bacterium (aka the spores that causes botulism). This is especially important for garlic chili oils that are intended for longer storage.