Ingredients:

  • 1 cup (240ml) Neutral Oil (Vegetable, Canola, or Peanut Oil)
  • ½ cup (approx. 40g) Red Pepper Flakes
  • 6 cloves Garlic, minced

Instructions:

  1. Mince the garlic finely. Set aside.
  2. Add the oil, red pepper flakes, and minced garlic to a small saucepan.
  3. Heat the mixture over low heat.
  4. Allow the garlic and chili flakes to gently infuse the oil. Cook, stirring occasionally, until the garlic is fragrant and lightly golden, about 5-10 minutes.
  5. Remove from heat and allow to cool completely. Strain the oil through a fine-mesh sieve or use a slotted spoon to remove the solids (optional).
  6. Transfer the cooled chili oil to a clean, airtight container. Store at room temperature or in the refrigerator.