5-Minute Thai Chili Oil Recipe
Make this 5-ingredient Thai chili oil in just 5 minutes for a spicy homemade condiment that packs a flavorful kick.
Ingredients
- 1 1/4 cup oil, see notes
- 1 shallot, quartered
- 3 cloves garlic, finely sliced
- 3 tbsp + 1 tsp red chili flakes
- 1 1/2 tbsp golden mountain sauce
Instructions
- Finely slice the garlic and quarter the shallots.
- In a saucepan or wok, heat a neutral oil over medium heat. Add garlic and shallots, frying until they turn golden brown. You have the option to either keep them in the condiment or remove them.
- Turn off the heat and add dried chili flakes and golden mountain sauce, gently stirring to blend the flavors. Let the oil cool down before transferring it to a jar.
Notes
- Use the nutrition card in this recipe as a guideline.
- Oil - Use a neutral oil with high smoke point, such as vegetable oil or sunflower oil.
- Chili oil does not need to be refrigerated but should be stored in a cool, dark place in an airtight container, like a glass jar, away from direct sunlight and heat sources.
- Properly stored, chili oil can last up to six months while maintaining its best flavor and quality.
Calories: 85kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 11mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
