Chili Garlic Oil

This Chili garlic oil is made by simmering a blended mixture of red chilies, garlic and cooking oil, in a pan with salt, pepper, sugar, oyster sauce and vinegar, to make just the right amount of spice to boost our appetite with a smile. This chili garlic oil is best for those who wants something spicy, but in a mellow tone. Let’s make everything in heat by drizzling them with some hot sauce on top! Ready to make your own homemade chili garlic oil? Worry no more! At the convenience of your home, you only need these very few ingredients and you can while up a few bottles in no time!

Chili Garlic Oil Recipe

Ingredients:

• 250 grams red chilies
• 3 bulbs of garlic
• 3 cups of cooking oil
• 1 tablespoon of salt
• 2 tablespoons of vinegar
• 1 teaspoon of pepper
• 2 tablespoons of sugar
• 1 tablespoon of oyster sauce (optional)

Directions:

1. Harvest and prepare the red chilies. Wash them and remove the stalks.
2. In a blender, combine the red chilies, garlic and the cooking oil. Blend for a few seconds until almost smooth.
3. Pour the chili mixture to a heated pan and let this cook for 15 to 20 minutes using low heat. Stir occasionally to avoid burning. Season with some salt, pepper, sugar and oyster sauce. Stir until well blended.
4. Then, add the vinegar. Do not stir for 3 minutes. Then, stir well and cook for another 15 to 20 minutes using low heat.
5. Turn the heat off and let them cool first before adding them into jars.
6. Enjoy the chili garlic oil as a dip, or use it as a base oil for your savoury dishes. Yum!

5 RANDOM THINGS YOU MUST KNOW ABOUT CHILIES

There are some dishes which are really so much better when spicy. For me, these are usually the dimsums and saucy dishes like kaldereta. When we like something spicy, we go to chilies. These chilies are simply cut into small pieces, added into a dish or sauce then boom! Instantly spicy.

Now, there are many innovations on how to enjoy the chilies. Instead of directly plucking them from the plant, there are now spicy sauce like hot sauce or sriracha sauce, chili flakes or chili powder which are very handy. 

We might associate the red color in chilies but did you know that there are a lot of chili varieties around the world? Let me show you the top 5 spiciest chilies on Earth. They are ranked according to Scoville heat units (SHU).

1. Carolina Reaper 2,200,000 SHU
2. Trinidad Moruga Scorpion 2,009,231 SHU
3. 7 Pot Douglah 1,853,936 SHU
4. 7 Pot Primo 1,469,000 SHU
5. Trinidad Scorpion “Butch T” 1,463,700 SHU

Compared to these, the siling labuyo, which is the most common type of chilies used in the Philippines, is around 80, 000 to 100,000 SHU. The chili garlic oil featured in this blog will use the siling labuyo.

Chili Garlic Oil Pinoy Version

Harvesting season is now here and there and hindi magpapatalo ang aking chilies. If you have a small garden in your home, chilies are one of the most recommended plants to have. They bear a lot of fruits which comes so handy when you suddenly want your sauce or dish to be spicy. I had 3 chili plants and got a little more than half a kilo. That’s an enormous amount when we are talking about house plants!

I’m a spice lover and I usually add red chilies to  my dishes. But since I have this large amount of red chilies on hand, making them into chili garlic oil not only preserves them, but making them yummier by nature.

Chili garlic oil became a trend since it is the best sauce for siomai and other dimsums. Now, it is used in other types of dishes, even as a sauce for plain roasted chicken or meat. You can also use this as the base oil for your aromatics.

Since a lot of people love this sauce, it is also one of the most trending businesses. Chili garlic oil usually come in air tight jars. Aside from being a yummy sauce, it can now be considered as one of the basic condiments in a table. When you’re in a resto and there is no chili garlic oil, it would recieve a 4 stars from me even with delicious food (just kidding!)

If you wanna know how to make some chili garlic oil, read and follow the simple steps below. Yum!

HOW TO MAKE CHILI GARLIC OIL

With just a few simple ingredients, you can make yourself some spicy and garlicky chili garlic oil which best suits a lot of dishes. I recommend you to make this sauce in large batches rather than in smaller ones. Using this recipe, this can yield up to 10 jars, depending on the size of your jars.

Start with harvesting the red chilies. Choose only the red ones, and leave the green ones in the plant to grow. Remove the stalks and wash them. Simply combine the chilies with the other ingredients to a blender or food processor. This would result to a red liquid with bits of red chilies.

Heat this mixture to cook the chilies. This step may take up to 20 minutes since we can only use low heat to avoid burning. To enhance the flavor of the sauce, I used some salt, pepper, sugar, oyster sauce and vinegar. After the chilies turned dark red, that’s when you know it’s ready.

Shelf life Of This Sauce

With proper preparation, cooking and storing, it can last from 3 to 6 months. I really love my chili garlic oil with my steamed siomai and dimsums and in almost everything! Aside from personal consumption, you can also sell these or give them as gifts!

Pinoy Chili Garlic Oil Recipe

This version of sauce is the best chili garlic oil for siomai and soup. So next time you want to spice up your cravings and can’t get a bottle from supermarket, whip it up yourself and you can get your own garlic oil that can last for a few weeks!

Mga Sangkap:

• 250 grams ng siling labuyo
• 3 buong bawang
• 3 tasa ng mantika
• 1 kutsara ng asin
• 2 kutsara ng suka
• 1 kutsarita ng paminta
• 2 kutsara ng asukal
• 1 kutsara ng oyster sauce (optional)

Paano Lutuin:

1. Iharvest at ihanda ang mga sili. Hugasan ang mga ito at alisin ang tangkay.
2. Paghaluin ang mga sili, bawang at mantika sa isang blender. Iblend ang mga ito ng ilang segundo hanggang malapit na maging smooth.
3. Ibuhos ang chili mixture sa mainit na kawali. Lutuin ito ng 15 – 20 minuto gamit ang mahinang apoy. Haluin paminsan minsan para hindi masunog. Timplahan ito ng asin, paminta, asukal at oyster sauce. Haluin ng mabuti.
4. Sunod na ilagay ang suka. Wag munang haluin ng 3 minuto. Haluin ito at lutuin ng 15 – 20 minuto gamit ang mahinang apoy.
5. Patayin ang apoy at palamigin muna bago ilipat sa mga garapon.
6. Enjoyin ang chili garlic oil bilang sawsawan o pang pritong mantika. Yum!