This Chili Garlic Infused with Extra Virgin oilive oil is ideal sauce for any fried food like fish, fresh veggies, asian dumplings like siomai or gyoza. It simply elevates the flavor of any bland dish. Enjoy cooking!
Chili Garlic Oil Infused in Extra Virgin Olive Oil
2 cups extra virgin olive oil
10 pcs dried red chili pepper
5-10 cloves garlic, peeled
½ teaspoon peppercorns
¼ teaspoon salt
1 Bayleaf (or your favorite dried herb)
3 tablespoons dried chili peppers flakes
1. In a small saucepan, heat oil along with dried red chilis, chili flakes, garlic, salt, peppercorns and bay leaf.
2. Simmer at very low heat for 15-20 minutes. Slow cooking only and don’t let it boil or sizzle.
3. Once done, turn off heat and let it cool to room temperature.
4. Discard the garlic and pour the rest into the sterilized airtight bottles/jars.
Shelf life 2-3 weeks at room temperature.
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