Garlic Chilli Oil Vibrant (Print Version)

Golden garlic and chili flakes blended in oil with fresh herbs for a vibrant condiment.

# Components:

→ Aromatics

01 - 6 large cloves garlic, finely minced
02 - 2 tablespoons fresh ginger, finely grated

→ Chili & Spices

03 - 2 tablespoons crushed red chili flakes
04 - 1 teaspoon Sichuan peppercorns, optional

→ Herbs

05 - 2 tablespoons fresh cilantro, finely chopped

→ Oil Base

06 - 1 cup neutral oil such as grapeseed, canola, or peanut oil

→ Seasonings

07 - 1 tablespoon soy sauce, gluten-free if needed
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon sugar
11 - 1/2 teaspoon salt

# Directions:

01 - In a heatproof bowl, combine minced garlic, ginger, chili flakes, Sichuan peppercorns, and cilantro.
02 - In a small saucepan over medium heat, warm the neutral oil until it shimmers but does not smoke, approximately 350°F. Test readiness by dropping in a garlic piece; it should sizzle immediately.
03 - Carefully pour the hot oil over the aromatics in the bowl. The mixture will bubble and release fragrant aromas. Allow to cool for 2 to 3 minutes.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and salt until thoroughly combined.
05 - Allow the sauce to cool to room temperature. Transfer to a clean jar; flavors deepen after several hours. Refrigerate in a sealed container.
06 - Present as a dipping sauce for dumplings, noodles, grilled meats, or bread.

# Expert Advice:

01 -
  • It comes together in twenty minutes but tastes like you've been simmering it for hours.
  • One batch transforms dumplings, noodles, bread, or anything brave enough to need a flavor boost.
  • The recipe is forgiving—your kitchen will smell incredible no matter how you make it.
02 -
  • The temperature of the oil matters more than you'd think—too cool and the aromatics won't open up properly, too hot and your garlic becomes bitter regret.
  • Resist the urge to use this immediately; the sauce transforms after sitting for a few hours as the flavors marry and deepen into something more complex than it was at first taste.
03 -
  • Use a microplane or fine grater for the ginger—it releases the oils and creates a more uniform distribution than mincing.
  • Taste the cooled sauce before jarring it up and adjust the salt or soy sauce if it needs grounding; even small additions can change how all the flavors land together.
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