Chili Garlic Oil

This oil is a good thing to have in your pantry. In my kitchen, it’s used mostly for Asian dishes like Mongolian beef, Bun Bo Hue or beef tripe with chili oil and cilantro. But, overall, it’s good for any recipe that calls for spicy oil – dressings, stews, stir fries and soups.

You will need:

• 1 cup Canola oil or other good -quality neutral tasting oil
• 1 tsp annatto seeds (they don’t give much flavor and are used mostly as a colorant)
• 2-4 tsp red hot pepper flakes, depending on how hot they are and how hot you like your chili oil
• 1 large garlic clove, peeled and smashed with a side of a knife
• A generous pinch of salt

Pour the oil into a pot and put it on a medium low heat. Add chili flakes and annatto seeds and heat the oil slowly until it gets really warm, but still very far from being smoking hot. Add garlic and remove from the heat.

The garlic will sizzle slightly in oil, but please make sure it doesn’t change its color more than to light beige. If it burns, it will give the oil bitter taste.

Let the spices and garlic soak in the oil for about half an hour or more. Season with salt. Then strain the oil into a bottle or jar through a very fine sieve and store in a dark cool place. If kept on the direct sunlight or in too warm a room, it will soon turn rancid. You can also leave it unstrained, just remove the garlic. With time, the chili flakes and small particles will sink to the bottom and oil will become clear.

Comments

[Olga]

Superb. Took a note on this one. I personally do not cook Asian, but Robert does. I'll pass on the idea to make such an oil for him... Pictures are awesome, too. I am sensitive to visuals... :)

[Tania]

Thank you, dear! I'm a visual person myself. Cannot buy a cooking book without good pictures.
As for the oil, you can use it for European cooking as well. There is nothing particular Asian in it, just spiciness and color.
If you like spicy food, you can drizzle some of this oil over cream soups (like Italians do with olive oil).