Chili Crunch Oil with Toasted Garlic

• 1/2 cup vegetable oil
• 1/2 cup neutral oil (like canola or grapeseed)
• 6 garlic cloves, thinly sliced
• 1 teaspoon chili flakes
• 1/2 teaspoon smoked paprika (optional)
• Salt to taste

Steps

1. 1 Heat a small saucepan over medium heat.
2. 2 Add both oils and heat until shimmering but not smoking.
3. 3 Add the sliced garlic and fry gently until golden brown, stirring occasionally.
4. 4 Stir in the chili flakes and smoked paprika if using.
5. 5 Remove from heat and let cool slightly.
6. 6 Season with salt to taste.
7. 7 Transfer to a heatproof container and let it cool completely before using or storing.

Equipment

• Small saucepan
• Fine mesh strainer (optional)
• Heatproof container

Variations

• Add a pinch of red pepper flakes for extra heat.
• Incorporate toasted sesame oil for an Asian twist.

Substitutions

• Substitute neutral oil with olive oil for a fruity note, but lower the heat to prevent bitterness.

Pairings

• Pairs wonderfully with crusty bread.
• Perfect match for grilled meats and seafood.

Nutrition

Tips

• Use a fine mesh strainer to remove garlic bits if you prefer a smoother oil.
• Store in a cool, dark place to preserve flavor.

Storage

Store in an airtight container at room temperature for up to 2 weeks.

Freezing: Does not freeze well due to oil solidification; store at room temperature instead.

Serving Suggestions

• Drizzle over popcorn for a spicy snack.
• Toss with cooked pasta and grated Parmesan.
• Use as a finishing oil for soups or roasted vegetables.

FAQ