Garlic Chili Crunch
A spicy and flavorful condiment that I put on just about everything
Ingredients
Oil Mixture
- 1 cup avocado oil
- 1 Medium Yellow Onion finely diced
- 10 cloves garlic roughly chopped
- 5 dried chili peppers roughly chopped
Seasoning Mixture
- 2 tbsp fried garlic
- 1 tbsp red onion finely minced
- 2 tbsp red pepper flakes or more for spicier oil
- 1 tbsp MSG or salt
- 1 tbsp chili powder
- 2 tbsp paprika
Final Ingredients
- 2 teaspoon sesame seeds
- 1 dried pepper 1 per jar
Instructions
- In a medium pot, heat oil over medium-high heat. While warming, add onions, chili peppers and garlic. Stir to combine. Once the mixture is bubbling (after 4-5 minutes), reduce heat to medium-low.
- Cook the onions peppers 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 seasoning mixture ingredients. (I like to divide the mixture into smaller mason jars)
- Place a fine-mesh strainer over a heatproof bowl, pour the oil mixture through the strainer allow the oil to settle from the onions and garlic. Once it is mostly drained, return the oil to the pot and increase heat until the oil reaches a temperature of 325F. Immediately pour hot oil over the seasoning mixture.
- The mixture will react with the hot oil and begin to boil. Allow the bubbling to subside then stir mixture until the bottom of the container has been thoroughly mixed with the oil.
- Add sesame seeds and whole dried chili to each jar.
- 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. Keep in fridge for several months.
- Stir well before serving. Drizzle this over just about anything!
Notes
The level of spice in this condiment can be adjusted. I actually like to put almost twice as much red pepper flake in mine. Certainly, you could also reduce the amount of red pepper in this, it's all about your personal level of spice tolerance.
One of the most crucial pieces to this recipe is not to be impatient about the amount of time that you cook the onions and garlic in the oil I put 45 minutes that should be a minimum you could easily let this cook for over an hour as long as the temperature isn't burning the garlic. The goal of this is to get that garlic oil flavor.
One final note, none of the solid ingredients in the oil mixture piece should end up in the final dish. We are only using those ingredients to impart their flavor into the oil.
