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Homemade Crispy Chilli Garlic Oil

Crispy Chilli Garlic

Crispy chilli garlic is one of those kitchen staples that can wake up almost anything on the plate. It is made by pulsing garlic and red chilies into a coarse mixture, gently frying them in oil, then finishing with red pepper flakes, vinegar, and good olive oil. The result is bold, fragrant, and deeply satisfying, with crispy bits of garlic and chili suspended in flavorful oil. A spoonful can completely change a simple meal.
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Prep Time 10 minutes
Servings: 1 jar
Course: Side Dish
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 cup garlic cloves
  • 1/2 cup red chilies
  • 1/2 teaspoon salt
  • 1 cup canola oil or as needed for frying
  • 1 to 2 tablespoons red pepper flakes
  • 1 to 2 tablespoons distilled vinegar
  • 2 to 4 tablespoons extra virgin olive oil

Method
 

  1. Peel the garlic and prepare the red chilies.
  2. Place the garlic, red chilies, and salt in a food processor.
  3. Pulse about 10 times for 2 seconds each, or until the mixture is chunky but not too fine.
  4. Heat the canola oil in a pan over low heat.
  5. Add the garlic and chili mixture to the oil.
  6. Fry slowly over low heat, stirring constantly so the garlic cooks evenly and does not burn.
  7. Once the mixture turns browned and fragrant, add the red pepper flakes.
  8. Stir briefly until the pepper flakes are fried and aromatic.
  9. Add the distilled vinegar. Do not mix after adding the vinegar.
  10. Let the mixture cool completely.
  11. Once cool, add the extra virgin olive oil.
  12. Transfer to a clean bottle or jar and serve as needed.

Notes

Javi’s Tips

  • Pulse the garlic and chilies just enough to keep texture. If the mixture gets too fine, it can cook unevenly and lose that nice crisp finish.
  • Low heat is important here. If the oil is too hot, the garlic will brown too fast and turn bitter.
  • Stir constantly while frying so the garlic cooks evenly and does not catch in one spot.
  • Use good quality extra virgin olive oil only after the mixture has cooled, so its flavor stays fresh and not cooked out.
  • Let the mixture settle before bottling so the crisp bits and oil balance out nicely in the jar.