How To Make Chilli Oil
Ingredients
- 1 cup 250ml neutral oil, I used sunflower
- 5 garlic cloves finely chopped
- 1/4 cup chilli flakes
- 2 tbsp sesame seeds
- 1 tsp sugar or liquid sweetener
- 1/2 tsp sea salt
Instructions
- Place all dry ingredients into a clean sterilised glass jar that has an airtight lid.
- Heat up the oil to 160°C / 320°F or until it just starts to smoke.
- Pour the hot oil into the jar over the spices and stir immediately.
- Once cooled, store it in the fridge with the airtight lid on.
- Drizzle over avocado toast, dumplings, noodles, rice, smashed cucumbers, tofu, pizza, salad or use it as a dipping sauce.
Notes
- Adjust the heat by using milder or spicier chillies like cayenne or bird’s eye.
- Add more garlic for a richer, savory and garlicky twist.
- Add thyme or rosemary to the mix for a different herbaceous aroma.
- Toss in a teaspoon of maple syrup for a balance.
- Keep your chilli oil in a sterilized jar, it lasts for weeks!
- Drizzle over roasted or instant veggies for an instant flavour boost.