How to make homemade garlic chili oil, the recipe for this delicious Sichuan condiment is so easy and inexpensive to make at home, I love spicy food and use tons of garlic chili oil in my food, not only in my Asian recipes but also in my marinara sauces, on top of my pizzas, just about on anything!
In the province of Sichuan, China, the food is extremely hot and spicy, I have a friend who comes from Szechuan and I so love her food, so many delicious Chinese recipes originated from her province, but it’s so hot and spicy that sometimes it gives me the hiccups. Well so to say that she can’t do without her garlic and chili oil, and now neither can I.
All the ingredients are stated in the name of the recipe, garlic and chili! Very hot Thai chilies, plus chili flakes, garlic and vegetable oil for cooking, then when I pour it into jars, I like to top it with sesame oil.
Shelf life is stated as a month but I generally keep it for up to 3 months, I mostly use the oil only and a little bit of the chilies, whenever the level of oil is getting low, I just top it with additional sesame oil.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1 cup (240 ml) vegetable oil
7 oz. (200 g.) red chilies, roughly chopped to chunks
1/2 cup (20 g.) chili flakes
1 cup (100 g.) fresh garlic, minced
1/4 cup (60 ml) sesame oil for topping
Wash the chilies and pat them dry, add them to the bowl of a food processor together with the garlic and 1/4 cup of the vegetable oil, process not too finely
Into a skillet or frying pan, heat the rest of the vegetable oil on medium/high (high heat would fry and burn the chilies), add the chili and garlic paste, chili flakes, cook for 5 minutes
Remove from the heat and let cool completely
Pour into 2 x 1 cup jars, distributing the chilies evenly, top with the sesame oil
Whenever using, check that the chilies are topped with about one inch of oil, add sesame oil as needed
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