Contents
- 1 A Little Jar of Sunshine
- 2 The Sizzle is the Best Part
- 3 Why We Take Our Time
- 4 Putting It All Together
- 5 Your New Kitchen Helper
- 6 A Gift From Your Kitchen
- 7 Ingredients:
- 8 A Jar of Sunshine and Spice
- 9 Make It Your Own
- 10 Let’s Eat!
- 11 Keeping Your Chili Oil Just Right
- 12 Simple Fixes for Common Chili Oil Hiccups
- 13 Your Chili Oil Questions Answered
- 14 A Little Note From My Kitchen to Yours
- 15 Spicy Garlic Chili Oil Recipe
A Little Jar of Sunshine
I keep a jar of this chili oil on my counter. It catches the light so nicely. It is like a little jar of sunshine.
But this sunshine has a kick. It makes everything taste better. I think every kitchen needs a jar of something special like this.
The Sizzle is the Best Part
Making this oil is a treat for your nose. You warm the oil in a pan. Then you add the shallots and garlic.
Soon, the whole kitchen smells amazing. That sizzle is a happy sound. It means something good is coming.
I once forgot I was making it. My neighbor knocked to ask what smelled so wonderful. I still laugh at that.
Why We Take Our Time
You must cook the garlic and shallots slowly. Do not rush them. Let them turn a lovely golden brown.
This patience makes all the difference. It turns sharp flavors into sweet, crunchy bits. This matters because good food is about care, not speed.
What is your favorite “slow cooked” food? Is it soup or maybe a roast? Tell me about it.
Putting It All Together
While the oil cools, mix your spices. This is where the magic happens. The red pepper flakes give it that warm heat.
Then you pour the warm oil over the spices. You will hear a gentle fizz. That is the sound of flavor waking up.
*Fun fact*: The paprika gives the oil its beautiful red color. It is not just for heat.
Your New Kitchen Helper
This oil is not just for show. It is your new kitchen helper. Stir a spoonful into plain rice or noodles.
It turns simple food into a feast. This matters because it teaches us that a little effort creates a lot of joy.
What would you put your chili oil on first? Eggs? Pizza? A sandwich? I love hearing your ideas.
A Gift From Your Kitchen
When your oil is done, put it in a pretty jar. It makes a wonderful gift. Anyone would be happy to get it.
Making food for others is an act of love. It connects us. Have you ever made a food gift for someone?
Share your story with me if you have. I love knowing what you create in your own kitchen.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Canola Oil | 1 cup | |
| Shallot | 1 medium (about 2 tbsp) | Finely diced |
| Garlic | 4 teaspoons | Minced |
| Dried Minced Onion | 3 tablespoons | |
| Red Pepper Flakes | 1 tablespoon | Or more for a spicier oil |
| Kosher Salt | 1 tablespoon | |
| Chili Powder | 1 tablespoon | |
| Paprika | 2 teaspoons |
A Jar of Sunshine and Spice
I have a little jar of magic in my pantry. It is my spicy garlic chili oil. It makes everything taste better. My grandson calls it “fire sauce.” I just call it delicious. It is perfect for a rainy day. Or any day, really. Making it fills the whole kitchen with the most wonderful smell. It reminds me of my own grandma’s kitchen. She always had something sizzling on the stove.
You can drizzle this oil on noodles or rice. You can even dip your bread in it. It adds a happy little kick to simple meals. The best part is how easy it is to make. You just need to be patient. Good things take a little time, you know. I still laugh at the first time I made it. I was so impatient I almost burned the garlic!
Let’s get our hands busy. Here is how we make our jar of sunshine together.
Step 1: Pour your oil into a medium skillet. Turn the heat to medium-high. Let the oil get nice and hot. You will see it shimmer a little. Now, add your finely diced shallot and minced garlic. Give it a good stir. Doesn’t that smell amazing already?
Step 2: Once it starts bubbling, turn the heat down to medium-low. Now we let it cook slowly. It needs about 20 to 25 minutes. Stir it now and then. We want the shallots and garlic to turn a lovely golden brown. (A hard-learned tip: If the garlic turns dark brown, it is bitter. We want golden, not burned!).
Step 3: While that cooks, let’s mix our dry seasonings. Put them all in a small bowl. The red pepper flakes, salt, and paprika make such a pretty color. It looks like a little bowl of autumn leaves. What is your favorite thing to put chili oil on? Share below!
Step 4: Carefully place a strainer over your bowl of seasonings. Pour the hot oil and crispy bits through the strainer. The hot oil will drain into the spices. This will wake up all their flavors. Let the crispy shallots and garlic cool in the strainer.
Step 5: After 20 minutes, your crispy bits will be cool. Now, stir them back into the spicy oil. This gives our oil a wonderful crunch. Pour everything into a clean jar. Screw the lid on tight. It is like capturing all that warmth in a little bottle.
Cook Time: 25-30 minutes
Total Time: 45-55 minutes
Yield: About 1 cup
Category: Condiment
Make It Your Own
The fun does not stop with the basic recipe. You can change it to be just how you like. I love trying new little twists. It keeps my kitchen adventures exciting. Here are a few ideas I have tried and loved.
The Smoky Twist: Use smoked paprika instead of regular. It tastes like a cozy campfire.
The Extra Zing: Add a teaspoon of grated ginger with the garlic. It gives it a fresh, zippy kick.
The Citrus Surprise: Stir in a spoonful of orange zest after it cools. It is so bright and cheerful.
Which one would you try first? Comment below!
Let’s Eat!
Now, what to do with your beautiful chili oil? The possibilities are endless. It can turn a simple supper into a special meal. I love seeing it on my table. It makes everything feel a bit more festive.
Drizzle it over a big bowl of creamy mashed potatoes. Stir it into a simple vegetable soup. My favorite is to mix it with a little soy sauce. Then I dip warm dumplings right in. For a drink, a cold lager beer is a classic pairing. If you prefer something without alcohol, a sweet iced tea balances the spice perfectly.
Which would you choose tonight?
Keeping Your Chili Oil Just Right
This oil is happy at room temperature. Find a cool, dark spot for it. A kitchen cupboard works perfectly.
It will last for a few weeks this way. You do not need to put it in the fridge. I once did that and the oil got cloudy.
It cleared up when it warmed up again. It was a funny little kitchen lesson. Making a double batch is a great idea.
This saves you time later. You will always have some ready for noodles or rice. Having a ready-made treat makes weeknight dinners special.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Chili Oil Hiccups
The biggest mistake is burning the garlic. Keep the heat low after it starts bubbling. I remember when I rushed this step.
My kitchen smelled smoky for hours. Burnt garlic tastes bitter. Gentle cooking gives you a sweet, toasty flavor instead.
If your oil is not spicy enough, add more flakes. You can always adjust it to your taste. Do not be afraid to make it yours.
Always let the fried bits cool before adding them back. This keeps your oil crisp. It stops the leftover heat from cooking them more.
Getting this right makes you feel like a real cook. It builds your confidence in the kitchen. Which of these problems have you run into before?
Your Chili Oil Questions Answered
Q: Is this recipe gluten-free? A: Yes, all these ingredients are naturally gluten-free. It is safe for most friends.
Q: Can I make it ahead? A: Absolutely. The flavors get even better after a day. Making it ahead is a smart move.
Q: What can I use instead of shallots? A: A small bit of finely chopped onion works well. It will still be delicious.
Q: Can I double the recipe? A: You sure can. Just use a bigger pot for the first step. *Fun fact: Chili flakes come from dried chili peppers.*
Q: Any optional add-ins? A: A tiny pinch of sugar can balance the heat. Try it if you like. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making this spicy oil. It is a wonderful way to make simple food sing. I would love to see your creation.
Share a picture of your finished jar. It makes this old grandma’s heart so happy. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Spicy Garlic Chili Oil Recipe
Description
A versatile and flavorful condiment perfect for drizzling over noodles, rice, dumplings, and more.
Ingredients
Oil Mixture
Seasoning Mixture
Instructions
- In a medium skillet, heat oil over medium-high heat. Once hot, add shallots and garlic. Stir to combine. Once the mixture is bubbling (after 1-2 minutes), reduce heat to medium-low.
- Cook the shallots and garlic on low for 20-25 minutes (stirring occasionally) until golden brown and crispy, making sure not to burn.
- In a small bowl, add minced onion, red pepper, kosher salt, chili powder, and paprika to create your seasoning mixture.
- Place a fine-mesh strainer over the bowl and pour the hot garlic mixture into the strainer, letting the oil drain in with the seasonings. Leave the hot shallots and garlic in the strainer and set aside to cool.
- Once the garlic and shallots have cooled (after 20-30 minutes), add them to the oil mixture and stir.
- Add chili oil to a clean jar with a tight-fitting lid. Store at room temperature in a cool, dark place for up to a few weeks. Stir well before serving.
Notes
- For best flavor, let the chili oil sit for a few hours before using. The flavor will continue to develop over time.