My life hasn't been the same since Ewa and Jeromy from @nom_life brought over their favorite kind of chili oil. I put that shit on everythingggg. I've bought chili oil before but I think it's way better when it's from the Asian grocery store and there's actual chunks of good stuff in there like garlic and pepper flakes.
The inspo behind this recipe comes from a combination of sauce recipes from @thewoksoflife's blog and then what the older man at the Asian grocery store said to do. :)
It turned out WAY too spicy at first - like I was slightly crying, lol. I ended up taking all of what I made and separating the oil from the flakes - then added neutral oil back into the flakes little by little and taste testing with plain crackers. It was still insanely spicy, so then I added in about four tablespoons of brown sugar and that mellowed out a bit.
I think the main source of that heat is coming from all of the red chili flakes...so you could use less of them if you can't handle really spicy things, your end product will be more of a thin oil than a chunky oil.
This recipe makes about 2 1/2 cups of chili oil and it's good in the coldest part of the fridge for about a month.
How to make:
- HERBY SAUSAGE GRAVY GRILLED CHEESE
- THE BEST CREAMY TOMATO SAUCE
- MANGO HABANERO WINGS (!)
- LASAGNA CARBONARA STACKERS
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