Chili Oil DIY

Based on the chili crisp recipe from Bon Appetit, this is one of my new favorite condiments. You can literally put it on anything. It makes even the saddest leftovers into something great.

 

1 head worth of garlic cloves, sliced as thin as you can

1 cup of canola or vegetable oil

1 cinnamon stick

3 star anise pods

1/8 cup red pepper flakes

1 TBSP soy sauce

1 tsp sugar

1 1″ piece of ginger, grated or minced super fine

 

Bring the garlic, oil, cinnamon, and anise to a simmer and let it cook for 20-25 minutes until the garlic starts to get golden and crispy.

Combine the red pepper, soy sauce, sugar, and ginger in a medium bowl (bigger than you think you need because it’ll bubble up when you pour in hot oil in)

When the garlic looks crispy and golden, scoop them out and let them drain on a paper towel, leaving behind as much oil as possible. Use a slotted spoon. (You could also use a strainer)

Pour the oil in the red pepper flake bowl. It’ll bubble and sizzle, thats fine. Once the bubbles go down, stir everything together. Stir the garlic chips back in. Let it cool and transfer it to a jar. It’ll stay good for like a month in the fridge.

Put it on seriously anything that needs a lil something extra – eggs, noodles, rice, roasted veg, a salad, soup, literally anything.