Chili garlic is one of the greatest invention of men -next to electricity and only behind Penicillin. Or that may not be true but it’s true that there was a time when I couldn’t survive without chili garlic oil. I know that’s a bad habit. One that I’ve already corrected but once in a while, this is an awesome accompaniment for any kind of food!
This recipe is also for our #kumikitangkabuhayan and #bottledgourmet series. Recipe from Chef Mira Angeles of Spell Kitchen.
Chili Garlic Oil
- 1 cup vegetable oil
- 1/4 kg garlic
- 15 pcs birds eye chili
- 2 tbsp salt
- 1/4 tsp ground pepper
- 2 tbsp brown sugar
- 3/4 cup water
- Pour oil in a pre heated pan, add the garlic and let it cook for 5 minutes.
- Add the chilies, brown sugar, salt and black pepper. Allow to cook for 5 minutes over low heat.
- Add water then let simmer and cook for 30 minutes or until garlic turns dark brown. Mix occasionally to prevent garlic from burning.
- Place the chili garlic oil in clean bottles. Remember to cover the garlic with the oil to prevent molds. This recipe can keep up to 2 months.
Be careful not to burn the garlic. Get the kids outside when cooking. It hurts the eyes. And clean your hands with vinegar after cutting the chilis to avoid accidental eye burn.[/et_pb_text] [/et_pb_column] [/et_pb_row] [/et_pb_section]