When making something that requires very few components, try to get ingredients of the best quality. Drizzle this oil on top of pizza and pasta, or add to tomato-based thick sauces (such as in kaldereta or callos) for heat.
Makes 1 cup Prep Time 10 minutes Cooking Time 10 minutes
1 cup plain olive oil
2 tablespoons garlic, sliced diagonally
(from about 3 large cloves)
3 tablespoons dried chili flakes
1 Heat olive oil and garlic over low heat, until garlic is a light gold. Remove garlic chips and set aside.
2 Increase heat to medium, and once oil is hot enough, add dried chili flakes, stirring continuously. (The oil will bubble.) You'll know the oil is at theright temperature when you place your hand an inch above the oil and you can't keep it there for more than 5 seconds.
3 Stir for 1 minute, then set aside to cool. Return the garlic chips once the oil has cooled down to room temperature.
Spicy tip: Use bright red chili flakes, as flakes that are dark brown in color are already past their prime.
BOTTLING TIP: Before bottling, read this first: How to Prep Containers for Long-term Preserving
If you liked this recipe, we recommend: Sweet Labuyo Chili Sauce, Homemade Ketchup,
LESSONS: How to Make Homemade Chili Paste
Photography by Patrick Martires | Food Preparation by Mira Angeles | Styling By Elaine P. Lim
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