Why buy garlic chile oil, when you can prepare your own! Delicious!
Prep Time 25minutes
Cook Time 10minutes
40gramsChile japones or chile de arbol
2whole bulbs of garlicat least 20 or more cloves, peeled
Salt to taste
Remove stems from dried chiles. In a ell ventilated space, toast the chiles. On a large comal(griddle) at medium heat, add all of the dried chiles.
After a minute or so, the dried chiles will begin to toast and become aromatic. At this point you want to start tossing and turning them for the next few minutes. If they are blackening too fast, turn down the heat. You want to see some blackening. Transfer chiles to a plate.
Measure out the spices. Slice or mince fresh ingredients. Set aside.
In a med. pot combine the avocado and olive oil. Heat to medium. Add all of the garlic.
After a few minutes the garlic should begin to sizzle. Eventually it will begin to float to the top. Stir often as it begins to turn golden brown around the edges. The garlic should be crispy. Don't let it get to dark or it will taste bitter.
Using a fine mesh strainer, strain the garlic over another pot. Reserve the garlic. Return the oil and heat on low.
Using a coffee grinder, in batches, grind the toasted chiles until you have a powder. Transfer ground chile powder to a deep, heatproof bowl. Also to the bowl, add the spices, sesame seeds and ginger.
Turn the heat up on the oil in the pot. Once the oil is very hot and you can see ripples, pour the oil into the bowl with the chiles and spices. It will bubble up fast. Let it sit for a minute, then stir well to combine. Season with salt, to taste. Pour the garlic chips into a large glass jar. Pour in the hot oil with all the spices and chiles. Seal jar tightly and shake the jar. Store on counter for a few days. The longer it sits, the more flavorful it will become.
Store garlic chile oil in a cool spot. Hot temperatures or sunlight could affect the quality and shorten the shelf life.