Chili Oil, Garlic Chili Oil, Chili Pepper Oil, How to Make Chili Oil

Harvest fresh red chilies and dehydrate them in direct sunlight for 4 days at 95 degrees.

Toast the dried chilies until some start to char, then let cool for 30 minutes before chopping or blending.

Heat a large wok with 4 cups of vegetable oil over medium heat.

Once hot, add minced garlic and fry, stirring often, until it turns golden (about 5-6 minutes).

Avoid high heat to prevent burning the garlic.

Once the garlic is golden, add in the crushed chili and mix together.

Next, add paprika and salt, mixing well.

Cook for an additional 30 seconds, then turn off the heat and allow to cool completely for 1 hour.

Equipment Needed

Spice Level:

Dietary