Posted by Janet Harriett on Feb.26, 2010
This versatile oil is a staple in my kitchen. In addition to using it as a salad dressing for all types of salad, we dip bread in garlic chili oil and toss vegetables with it to saute or roast. The garlicky spiciness kicks up stir fries a notch and makes a terrific marinade base for meats or vegetables. I even rub it on the skin of my Thanksgiving turkey! The strained-out chili and garlic aren’t wasted either; use it in soups or chili.
For a milder oil, reduce the pepper flakes, or combine the finished garlic chili oil with additional olive oil to taste.
Easy Garlic Chili Oil
2 cups olive oil
2 tablespoons minced garlic
2 tablespoons dried crushed red pepper flakes
Combine all ingredients in a small saucepan. Heat over a medium-high flame. When the garlic starts to sizzle, reduce the flame slightly and cook for 5 minutes, making sure the garlic and chili flakes don’t burn. Remove from heat and let cool completely.
Strain the garlic and chili flakes from the oil, pressing to extract as much of the oil from the flavorings as possible. For optimal food safety, do not leave the garlic and peppers in the oil for storage. Store strained oil in the refrigerator.
At refrigerator temperatures, the oil may become cloudy. It will clear up when brought to room temperature.
Article By: Janet Harriett
Profile: Janet Harriett, Green Diva Mom's fomer editor, has been a writer and editor for print and online media, specializing in education and environmental issues since 1999. She lives on 2 acres in central Ohio with her husband, a 275-square-foot backyard garden and a home orchard growing 25 varieties of fruit. Janet holds a Bachelor of Fine Arts degree in Creative Writing.
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