I'm a chili oil fiend. If there's any near me, it goes on everything. Luckily, it's super easy to make at home, which only further fuels the chili head in me while opening up the doors to more hot oil possibilities. In this version, I went with equal parts crushed red pepper and garlic with fantastic results.
The garlic and pepper were simmered over low heat in olive oil just until they both started to darken. After letting it cool to room temperature, the solids were strained out and you're left with a deliciously bright orange infusion.
The garlic is bold and strong at first taste, but quickly starts to give way to the heat. The one-two flavor punch instantly made this chili oil something both my wife can't resist. It's been in the house almost a week and has topped everything from toast to mozzarella (my favorite) to pizza to grilled veggies, with each day bringing a new possibility for its use.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1 cup olive oil
- 1 tablespoon minced garlic
- 1 tablespoon red pepper flakes
Place oil, garlic, and red pepper flakes in a small sauce pan over low heat. Cook until garlic starts to brown and pepper darkens, but doesn’t blacken, about 5 minutes. Remove from heat and let cool to room temperature, 1 to 2 hours.
Strain oil through a fine mesh strainer into a glass jar. Use immediately or store in refrigerator for up to 10 days, allowing to come to room temperature before use.