Description
A rich, aromatic chili oil featuring buttery slow-roasted garlic and crunchy peanuts, infused in extra virgin olive oil with a perfect balance of savory and spicy notes.
Ingredients
Scale
- 240 ml extra virgin olive oil
- 12 fresh garlic cloves, peeled
- 4 tbsp coarse red chili flakes
- 100 g crunchy peanuts, roughly chopped
- 1 tbsp toasted sesame seeds
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat your oven to 325°F (165°C).
- Place the peeled garlic cloves into a small glass baking dish and pour the extra virgin olive oil over them until mostly submerged.
- Bake for 20 to 25 minutes, until the garlic cloves are pale golden and tender.
- While the oil is still warm, carefully pour it along with the roasted garlic cloves into a mixing bowl.
- Stir in the chili flakes, chopped peanuts, sesame seeds, garlic powder, and onion powder to bloom the spices in the warm oil.
- Add the soy sauce and rice vinegar, stirring gently to combine.
- Allow the mixture to cool to room temperature, then transfer to a clean glass jar.
- Let the jar sit for 24 hours before serving to allow the flavors to fully meld.
Notes
- Note: Keep the oven temperature low to ensure the garlic roasts into a buttery paste rather than turning dark brown.
- Note: Store in the refrigerator for the best quality and longest shelf life, especially given the roasted garlic content.
- Note: Always give the jar a good stir before using, as the crunchy garlic and peanut pieces will settle at the bottom.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 145
- Sugar: 0g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: no-fry chili oil, slow-roasted garlic chili oil, homemade chili crisp, crunchy peanut chili oil, easy aromatic chili oil