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    Blog posts by Rosanna ETC » Uncategorized

    Homemade Chilli Garlic Oil

    Published: Jan 11, 2021 · Modified: Dec 6, 2021 by Rosanna Stevens · This post may contain affiliate links · Leave a Comment

    An easy peasy recipe for chilli garlic oil! Making homemade chilli oil is one of those things you put off doing until you realise how simple it is, and how much of a difference it makes to your pantry.

    It tastes good drizzled over 80% of everything you eat and is a great way to use up excess olive oil if people keep giving it to you as gifts and things are getting out of hand. And even better, you can make and give it as a gift yourself! Put it into some sweet bottles, tie with a ribbon and ta-da, a simple homemade edible gift.

    All you need is a frying pan and 4 ingredients, so what are you waiting for?

    Apologies for the less than fancy pics in this blog post but chilli garlic oil is kind of hard to make look good because it is one of food's support acts. It isn't the main event, it enhances, it flavours, it glistens. But it's just oil and looks kind of boring. So you'll have to just trust me and make it for its character.

    Garlic chilli oil

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Chilli Garlic Oil

    Ingredients

    A very short ingredient list for this homemade chilli oil recipe! But simple is often best.

    • Garlic
    • Chilli flakes
    • Olive oil
    • Salt

    See the recipe card for quantities.

    Instructions

    Heat a teaspoon of the oil in a frying pan and add the garlic cloves whole. Fry them for a few minutes without allowing them to burn, just brown slightly.

    Add the chilli flakes for the final 30 seconds to toast them, then pour in the rest of the oil, season with salt and turn off the heat.

    fry the garlic and chilli flakes in a cast iron pan to make garlic chilli oil

    Once the chilli garlic oil is completely cool, pour it through a sieve into a sterilised, airtight container or jar and use it whenever you need.

    Hint: Don't throw the garlic away, eat it! It will be spicy, juicy and delicious.

    Variations

    Here are some ways to make this garlic chilli oil suit you:

    • Spice - add fresh chillies when frying the garlic instead of chilli flakes
    • Oils - you could also make this with sesame oil to give it a different flavour profile
    • Wimp friendly - take out the chilli and just make it garlic oil, no one wil judge you!

    Equipment

    I like to use a cast iron pan to make my homemade chilli oil as it gives everything such character and seasoning.

    Storage

    Store in a sterilised, airtight container in the fridge and this garlic chilli oil will keep for up to 6 months.

    These ingredients don't stand up well to freezing.

    Garlic chilli oil

    Chilli Garlic Oil

    A fragrant and spicy oil ideal for garnishing your food and adding a kick
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 20 servings

    Equipment

    • cast iron frying pan
    • sterilized glass bottle or container

    Ingredients
      

    • 4 cloves garlic
    • 2 tablespoon chilli flakes
    • 500 ml olive oil
    • 1 teaspoon salt

    Instructions
     

    • Peel the garlic cloves.
    • Heat a teaspoon of the oil in a frying pan and add the garlic cloves whole. Fry them for a few minutes without allowing them to burn, just brown slightly. 
    • Add the chilli flakes for the final 30 seconds to toast them, then pour in the rest of the oil, season with salt and turn off the heat.
    • Once the chilli garlic oil is completely cool, pour it through a sieve into a sterilised, airtight container or bottle and use it whenever you need. 
    Keyword chilli garlic oil
    Tried this recipe?Let us know how it was!

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    Rosanna Stevens

    Hi!

    I'm Rosanna, a trained chef, published writer and food fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

    Learn more about me →

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