A versatile homemade chili oil prepared with minced garlic, shallots, and a blend of red pepper flakes, perfect for enhancing the flavor of various dishes.
1: Mince 3 garlic cloves and 1 shallot and put into a heat proof bowl like ceramic.
2: Add 1 teaspoon of kosher salt, 1 tablespoon of red pepper flakes and 1/4 cup of Korean gochugaru red pepper flakes.
3: Heat up 1/2 cup of canola oil on your stove until it reaches about 325 degrees.
4: Carefully pour the hot oil into the bowl and stir after a minute.
5: Store your chili oil in the fridge for a week and use it on cucumbers, fish, noodles, and just about anything else.
