Homemade garlic chili oil is a fragrant, versatile condiment infused with minced garlic, gochugaru, Aleppo pepper, and sesame seeds that costs a fraction of store-bought versions. Perfect for drizzling over dumplings, noodles, eggs, and Asian dishes.
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In a heatproof bowl, combine gochugaru, Aleppo pepper flakes, crushed red pepper flakes, and dehydrated minced onion.
Add the minced garlic, sesame seeds, and salt to the bowl. Stir everything together and set aside.
Pour the neutral oil into a medium saucepan.
Add the whole spices to the oil: bay leaf, cinnamon sticks, star anise, and cloves.
Add the Sichuan peppercorns and five-spice powder to the oil.
Heat the oil over medium heat until it reaches 250°F, or let it simmer for 8-10 minutes to infuse the flavors.
Carefully strain the hot, infused oil through a fine-mesh sieve directly over the chili and garlic mixture in the heatproof bowl. The oil will sizzle as it hits the mixture.
Stir everything together to combine. Let it cool completely.
Transfer the chili oil to a jar and store it in the refrigerator.
Store in an airtight glass jar in a cool, dark pantry for up to 3 weeks, or refrigerate for up to 2 months for longer shelf life.
Yes. Use crushed red pepper flakes or cayenne pepper as a substitute, though the flavor profile will be spicier and less fruity than with Aleppo.
Store in an airtight glass jar in a cool, dark place for up to 3 weeks. Refrigerate for extended shelf life up to 2 months.
They add subtle warmth and aromatic depth to the oil. Remove them after infusing if you prefer a cleaner garlic-chili flavor.
Yes, roasted garlic will create a milder, sweeter chili oil. Raw garlic delivers more pungency and sharpness.
No, keeping the solids adds texture and flavor. Strain only if you prefer a cleaner appearance and smoother consistency.
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