One of my 2024 goals is to make more items that I would otherwise buy pre-made at the store. This homemade garlic chili oil was inspired by my Mother-in-Law, Robin. She love chili crisp, but she had very specific requirements on the ingredients in the store-bought kind. Only olive oil, no added sugar, very few carbs. I made this chili crisp with high quality olive oil, and only honey as a sweetener, and it’s the best chili crisp I’ve ever had. It’s such a great condiment that adds so much bold flavor to any dish. I love to have it on my eggs in the morning! What will you do with yours once you try this recipe?
Ways to use chili crisp
- My personal favorite is to have them on eggs with a runny yolk. The combination is to die for! A little avocado toast, runny egg and a drizzle of homemade garlic chili oil is the perfect, spicy combination.
- As I mentioned above, the ingredients are so much better when you have control of what you are putting into the recipe. High quality olive oil makes all the difference.
- I’ve also used chili crisp on a savory cottage cheese bowl! Check out that recipe as well!
Here’s what you’ll need to make it
- Small sauce pan – Just large enough to heat the oil.
- Medium Bowl – This bowl needs to be large enough to fit the oil, all the seasonings and for the oil to sizzle up once it’s poured onto the spices. You don’t want that hot oil bubbling over!
- Measuring Cups and Spoons – For measuring… duh. Unless you are like me and prefer to measure with your heart and soul.
- Meat thermometer or candy thermometer that can attach to pan – You need this so you can temp the oil to a perfect 350 degrees. You don’t want it too hot, as it can burn the oil or the seasonings, and not too cool, where it doesn’t crisp up the seasonings.
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Ingredients & substitutions
- Garlic – Use fresh garlic. You can either mince it, press it, or thinly slice it. Totally up to you, but what you do with this will create different textures to your chili crisp. I used a garlic press so all the crispies were the same size.
- Red chili flakes – This is what gives it the heat.
- Sesame seeds – Gives a nice, nutty flavor as well as more crunch.
- Honey – I prefer to limit using processed sugar in any of my cooking. Honey is a great option for your chili crisp.
- Salt – Don’t skip the salt. You need it to bring out the bold flavor.
- High quality olive oil – I’ve said it before and I’ll say it again. Find yourself a high quality olive oil! It makes all the difference in the world for making dips and dressings.
How to make this spicy condiment recipe
Step 1. To a bowl, add the minced garlic, chili flakes, sesame seeds, honey and salt. Make sure this bowl is large enough, as the oil will bubble over when poured onto the spices.
Step 2. Over medium heat, warm the olive oil to 350 degrees, using a meat thermometer.
Step 3. Carefully pour the hot oil over the spices and let bubble. Once the bubbling subsides, stir the oil and store in a jar with a lid. Refrigerate the oil for storage.
FAQs about chili oil recipes
They feature some kind of dried chile peppers as well as additions like garlic, ginger, shallots, scallions, sesame seeds, and sometimes nuts. All the ingredients get frizzled in hot oil, which becomes infused with their rich flavors and gives the sauce its titular crunchy texture.
Chili crisp should be refrigerated in an airtight container for up to 3 months; it’s very important, however, that the garlic and shallots are fried until fully crisp, as garlic and shallots that still have water content carry the risk of botulism.
I love using both the oil and crisp parts from chile oil as a flavor boost for toast, pizza, fried eggs, and fried chicken. I often combine softened butter and chile crisp and slather it all over roast chicken, to fantastic results.
Condiment for sweet potato fries:
Homemade Garlic Chili Oil
- 1 Small sauce pan
- 1 Medium Bowl
- Measuring Cups and Spoons
- Meat thermometer or candy thermometer that can attach to pan
- 4 cloves garlic
- 1/4 cup red chili flakes
- 2 tbsp sesame seeds
- 1 tsp Honey
- 1/2 tsp salt
- 1 cup high quality olive oil
- To a bowl, add the minced garlic, chili flakes, sesame seeds, honey and salt. Make sure this bowl is large enough, as the oil will bubble over when poured onto the spices.
- Over medium heat, warm the olive oil to 350 degrees, using a meat thermometer.
- Carefully pour the hot oil over the spices and let bubble. Once the bubbling subsides, stir the oil and store in a jar with a lid. Refrigerate the oil for storage.