March 27, 2014
Homemade Chili Garlic Oil
Each Chinese restaurant has its own recipe for chili oil. Some use plain chili, others use a chili-garlic mix. I have yet to find a bottle of commercial chili oil in the grocery I like, so I decided to make my own.
This recipe is simple. It only requires chopping, mixing, and tossing the tray into an oven. I wanted to avoid sautéing the garlic before cooking, as baking in a glass tray with lots of oil will already do the sautéing for you. I also wanted to avoid burning the garlic. Burnt garlic has a decidedly bitter taste. The low heat and long cooking time will evaporate as much of the water in the chili and garlic to concentrate the flavor.
The proportions in this recipe will make almost a liter of sauce. If that’s too much for you, use the following formula, for every 100 grams chili, use 100 grams garlic, 100 milliliters of oil, and 1 teaspoon rock salt. You can scale it up or down, depending on how much you want to cook. I used a large proportion to get the most value out of the amount of heat I will use from the oven.
500 grams bird’s eye chili (Capsicum annuum) or siling labuyo (Capsicum frutescens)
500 grams garlic
500 milliliters neutral flavored oil, such as canola, corn, vegetable, or soya
5 teaspoons rock salt
Procedure Using a Food Processor
Preheat oven to lowest possible heat setting.
Separate garlic into cloves and peel. Make sure to remove any brown woody parts. Set aside.
Wash chili to remove any dirt. Slice off and discard stem and crown-like cover attached to stem.
Place garlic and chili in food processor. Add 100 milliliters of oil and rock salt. Pulse food processor until finely chopped.
Transfer chili-garlic-oil mixture to an oven-safe glass tray. Add remaining oil and mix well. Spread evenly over tray. Depending on the size of your glass tray, you may need to add more oil to cover the mixture.
Continue using Cooking Procedure.
Hand Chopping Procedure
Separate garlic into cloves and peel. Make sure to remove any brown woody parts. Finely chop with a sharp knife. Set aside.
Wash chili to remove any dirt. Holding chili at the stem, chop into small rounds. Discard stem and crown-like cover attached to stem. While chopping chili, make sure to avoid touching your eyes. The oil will burn any sensitive skin and mucous membranes.
Transfer garlic and chili to an oven-safe glass tray. Add salt and oil. Mix well. Spread evenly over tray. Depending on the size of your glass tray, you may need to add more oil to cover the mixture.
Continue using Cooking Procedure.
Place tray with chili-garlic-oil mixture into oven. Bake for at least 120 minutes, or until top has slightly browned.
Remove tray from oven. Allow to cool. Transfer to a glass container to store. Keep in refrigerator until ready to serve.
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6 Comments on “Homemade Chili Garlic Oil”
Jar Of Salt says March 29, 2014 at 11:00 am
Hello there! How friendly is the spice level? 🙂
Louise L. Hagedorn says March 30, 2014 at 11:44 am
It’s very spicy. You only need a drop or two for those not used to spices. For those who enjoy spicy food, 1/2 a teaspoon of sauce is good.
Jar Of Salt says March 30, 2014 at 10:46 pm
Oh wow. Thanks for the heads-up! -Cherie
Chili-Garlic Oil | 365 Moments says April 14, 2014 at 6:59 am
[…] never gave this much thought until I tasted Marise’s homemade Chili-Garlic oil. It used to be something I’d just put on chinese food [dumpling and soups]. This one is […]
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Shang Sangual says July 12, 2015 at 7:19 pm
I just had my chili garlic sauce recipy out on philippine market thats made with olive virgin coconut oil you can also visit us on instagram @spice.ph to check my homemade chili garlic concoction