Shallot Garlic Chili Oil
My family is full of spice lovers. Anything you put in front of them always needs an extra dash of spice. This is my sassy response for them. It has EVERY pepper you can imagine and its super flavorful too. My dad packs a little container of this chili oil every time we go out to a restaurants to add a little flavor to his meal. This is good on pretty much anything, you can dip some focaccia in it or drizzle it on a huge bowl of drunken noodles.
Ingredients
- 2 cups oil
- 3-4 Thai chilies sliced in half moons
- 2 serranos sliced in half moons
- 3 habaneros finely diced
- 3 shallots finely diced
- 2 bulbs garlic sliced thinly
- 1 inch ginger grated
- 1/2 cup red chili flake toasted
- 2 tbsp. ghost pepper flakes optional
- 1 cinnamon stick
- 1 tbsp. Kashmiri lal mirch
- 2 tsp. Ground cumin
- 2 tsp. Granulated sugar
- 2 tsp. Salt
- 1 tsp. Ground coriander
Instructions
- Optional: Toast the chili flakes, coriander seeds, cumin, and cinnamon stick.
- Set the cinnamon stick aside and mix the toasted spices in a large heat safe bowl with ginger paste, salt, and sugar.
- Heat the oil with the garlic, fresh chilies, reserved cinnamon stick, shallot, and all remaining ingredients. Heat for 45 minutes to an hour until you get a nice toasted color.
- Strain the hot oil into the chili mixture. Take the strained solids and spread it on a paper towel lined baking sheet. Let the chilies and garlic crisp up while the oil cools.
- Place the crisp in the bottom of a food safe jar. Pour the cooled chili oil over it to fill the remainder of the container.
