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Chili oil is a very common Asian condiment that’s easy to make at home. Tweak the level of spiciness to your liking and pair with dumplings, noodles, and other dishes.
1 cup vegetable oil
1/4 kilogram garlic, chopped
15 pieces bird’s eye chilies (add more if you want it spicier)
2 tablespoons salt
1/4 teaspoon ground black pepper
2 tablespoons brown sugar
3/4 cup water
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1 Pour oil in a preheated pan, add the garlic and let it cook for 5 minutes.
2 Add the chilies, brown sugar, salt and black pepper. Allow to cook for 5 minutes over low heat.
3 Add water then let it simmer and cook for 30 minutes or until the garlic turns dark brown. Mix occasionally to prevent the garlic from burning.
4 Place the chili-garlic oil in clean bottles. Remember to cover the garlic with the oil to prevent molds. This recipe can keep up to two months.
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