Garlic Chili Oil Recipe (2024)

FAQs

How long does homemade garlic chili oil last? ›

Garlic chili oil made with our method, stored properly in a sterilized jar, and kept clean (not contaminated with dirty utensils) can last up to 5 to 6 months. Does garlic chili oil need to be refrigerated? No, garlic chili oil does not need to be refrigerated and can be kept outside, in a cool dry place.

You can use this garlic chili oil for anything and everything — think dipping sauces, over noodles, stir-fries, tofu dishes, salads, and more! You can check out my dumpling dipping sauce recipe here, that'd be perfect with this chili oil!

Garlic chili oil is another popular version that introduces crispy garlic bits into the chili mix. These add to the pungence of the aroma and flavor, while also adding an earthiness that just chilies can't compete with.

It has improved heart health: Chilli oil contains capsaicin, a compound that has been shown to reduce inflammation and improve blood circulation. This can help protect against heart disease, stroke, and other cardiovascular problems. Weight loss: Chilli oil can boost metabolism and help burn calories.

Recommendations vary by brand, but most chili crisp or chili crunch doesn't need to be stored in the fridge. Most companies use garlic, shallots, and chiles that have been dried, which decreases the risk of bacterial growth.

As you would with any canning/acchar/pickling recipe; boil the jar you'll be storing your oil in, to sterilize it and then let the jars air dry and use brand new lids. If refrigerated in an air tight jar, this chili garlic oil can last up to 3 months. Make sure to use a clean, dry spoon when taking the oil.

Before opening, store in a cool, dry place away from direct sunlight. Best refrigerated after opening. If refrigerated, take out the bottle 10-15 minutes before consumption to allow for chili to come to room temperature.

Since you're cooking the oil at high temperature, you can use oils such as corn oil, canola oil, teaseed oil, or peanut oil. These oils are also known as neutral oils, which means they don't impart strong flavors.

The best one to use in my opinion are Sichuan chilli flakes. These are the ones used in most commercial chilli oils. They produce a deep red colour whilst also providing heat. Sichuan chilli flakes also tend to have slightly fewer seeds in comparison to the Italian counterpart.

Why is chili oil so good? ›

At the first mouthful, you'll immediately get hits of the wonderfully smoky peppercorn and sesame oil. Let it roll between your cheeks and teeth, and you'll taste the umami notes from the blend of shallots, mushroom powder, garlic, and spices. The aftertaste in your throat simply leaves you wanting more.

Although usually enjoyable in our food, too much hot pepper can result in nausea, vomiting, abdominal pain, diarrhea and a burning sensation when ingested. During meal preparation, if capsaicin-containing oils get on the skin, it can lead to pain and redness with irritation.

Salt: Necessary to bring out the flavor of all the spices and aromatics! Optional final add-ins: Whether or not you add anything further is totally up to personal preference. Add-ins include: toasted sesame seeds, Chinese black vinegar, sesame oil, soy sauce, and raw garlic.

To reduce the risk of botulism, the garlic in oil mixture should be refrigerated and used within four days. Garlic in oil should always be discarded after two hours at room temperature, even if salt and acids are present.

Chili Garlic Oil can last in the fridge for up to 2 weeks.

Since it takes only 5 minutes to make, I often make enough for one week, so the ingredients stay fresh.

Homemade chili oil can last for 2-3 months when stored in an airtight container in a cool dark place at room temperature, and even longer in the refrigerator, though shelf life can vary depending on ingredients used.

If stored properly, chili oil should retain its flavor and potency for several months. However, over time, the oil may become rancid or the chili peppers may lose their flavor and heat.