Crispy Garlic Chili Oil is a versatile condiment that brings heat, bold flavor, and a touch of crispiness to a variety of dishes. From drizzling over pizza and pasta to enhancing fried rice or dipping crusty bread, this oil is a must-have for any kitchen. Made by blending spices with oil infused by crispy garlic and shallots, it’s a game-changer for elevating your meals. Make sure to try this for dipping your Simple Rustic Bread!
Why Crispy Garlic Chili Oil Is a Kitchen Staple
This recipe shines in its simplicity and depth of flavor. The oil is infused with spices like chili powder, paprika, and red pepper flakes while soaking up the savory goodness of sautéed shallots and garlic. After the shallots and garlic are cooked to a crispy golden brown, they’re reintroduced to the flavored oil, creating a condiment that’s both aromatic and textured.
Pair Crispy Garlic Chili Oil with:
- One Pan Roasted Potatoes, Sauces, & Green Beans.
- Oven-Roasted Chicken Breasts.
- Marinated Steak Bites.
Tips for Perfect Crispy Garlic Chili Oil
To achieve a perfectly balanced oil, follow these tips:
- Cook Carefully: Don’t rush the shallots and garlic. Keep the heat low, letting them cook for about 20 minutes to achieve a crispy texture without burning.
- Strain and Cool: Strain the oil into the spices, allowing the crispy shallots and garlic to drain and cool. This enhances their crunch and prevents sogginess.
- Time to Rest: Let the mixture sit for 20-30 minutes before combining everything. This ensures a harmonious balance of flavors.
Storing Crispy Garlic Chili Oil
For optimal freshness, store your chili oil in a clean jar with a tight-fitting lid. Keep it in a cool, dark place at room temperature, and it will last for several weeks. Always use a clean utensil to scoop out the oil to prevent contamination.
Why Strain the Oil and Recombine?
Straining the oil before reintroducing the crispy shallots and garlic ensures the perfect balance of flavors and textures:
- Enhanced Infusion: The strained oil absorbs the seasonings, intensifying the chili oil’s flavor.
- Crisp Texture: Keeping the crispy bits out during the initial oil infusion ensures they don’t lose their crunch.
- Controlled Temperature: Allowing the mixture to cool before recombining prevents overcooking, preserving the delicate flavors.
This method results in a chili oil that’s rich, bold, and texturally delightful—a perfect addition to any meal.
With its incredible versatility, Crispy Garlic Chili Oil is more than a condiment—it’s a flavor enhancer that transforms your favorite dishes into something extraordinary.
Crispy Garlic Chili Oil
Ingredients
Oil Mixture
- 1 cup vegetable oil
- 1 medium shallot, finely diced
- 4 teaspoons garlic, minced
Seasoning Mixture
- 3 tablespoons dried minced onion
- 1 tablespoon red pepper flakes, or more for a spicier oil
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 2 teaspoons paprika
Instructions
- In a medium skillet, heat oil over medium-high heat. Once the oil is hot, add the diced shallot and minced garlic, stirring to combine. When the mixture begins bubbling (after 1–2 minutes), reduce the heat to medium-low.
- Cook the shallots and garlic over medium-low heat for 20–25 minutes, stirring occasionally, until they turn golden brown and crispy. Take care not to let them burn.
- In a small bowl, combine dried minced onion, red pepper flakes, kosher salt, chili powder, and paprika.
- Set a fine-mesh strainer over the bowl with the seasoning mixture. Pour the hot oil mixture through the strainer, allowing the oil to drain into the seasonings. Leave the crispy shallots and garlic in the strainer and set them aside to cool.
- Once the shallots and garlic have cooled completely (about 20–30 minutes), add them back into the seasoned oil and stir to combine.
- Transfer the chili oil to a clean jar with a tight-fitting lid. Store at room temperature in a cool, dark place for up to several weeks. Stir well before each use.
This recipe is adapted from Iamhomesteader’s Garlic Chili Oil.
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