Georgina

Garlic Chilli Oil

I love making my own chilli oil so I can get exactly what flavours I want in it and it works out to be pretty cheap too! This one is inspired by Jessica Nguyen www.jessicanguyen.com.au which I've been making for a couple of years now!
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 8 jars
Course: Oil
Cuisine: Asian inspired
Ingredients Method

Ingredients
  

  • 1 litre neutral oil e.g. vegetable oil or canola oil
  • 2 cups chilli flakes
  • 1 yellow onion
  • 4 spring onions
  • 6 cloves garlic
  • 6 cardamon pods
  • 6 bay leaves
  • 4 star anise

Method
 

  1. Cut onion roughly into quarters removing skin.
  2. Chop spring onion into large equal sized pieces.
  3. Smash your garlic but don’t cut it so it releases it’s flavour.
  4. Use the back of a knife to crush cardamom pods.
  5. In a large pot heat up your oil until you can stick in a wooden/bamboo chopstick and bubbles form.
  6. Add in your dry aromatics (star anise, cardamom pods, bay leaves).
  7. After about 3 minutes add in your fresh aromatics (onion, spring onion, garlic).
  8. Once that’s boiled for about 5 minutes turn off the heat.
  9. Add your chilli flakes to a large heat proof bowl.
  10. Strain out the aromatics into the bowl of chilli flakes.
  11. Mix around until the oil turns a bright red colour.
  12. Once the oil is cooled, spoon into clean glass gars (mason jars work well).
  13. Store in the pantry for up to 3-4 months!