Chili-Garlic Oil
A punchy, aromatic condiment for dumplings and stir-fries
Why This Recipe Works
This aromatic oil relies on fresh aromatics cooked slowly to develop a deep, toasted depth. It is a versatile pantry staple that improves everything from simple noodles to dumpling dipping sauces.
Instructions
Pulse the chiles and garlic cloves in a food processor until they are finely minced.
Set a medium saucepan over medium-high heat and add the neutral oil, salt, sugar, five-spice powder, and the optional bay leaf, star anise, and Szechuan peppercorns.
Reduce the heat to medium and simmer the oil mixture for 5 minutes to allow the dried spices to infuse.
Stir in the minced garlic and chiles. Cook over medium heat, stirring every few minutes to ensure even cooking, until the chiles have turned a much darker shade of red, about 20 minutes.
Remove from the heat and let the mixture cool completely in the pan before transferring to an airtight jar.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 1 month.
Can I make this ahead of time?
The oil can be made well in advance and keeps its potency for several months.
What substitutions can I make?
- neutral oil: grapeseed or canola oil
