⅓cupneutral vegetable oilie: vegetable or canola oil
1 ½tablespoonscrushed red chili flakes
Add the oil to a small pot and gently heat for a few minutes until warm.
Add the garlic, shallots, chili flakes and salt and heat over a low heat for 5 minutes or until the garlic begins to turn golden (don’t let it get too dark or it will affect the taste of your chili garlic oil).
Remove from the heat and allow to cool and infuse, then pour into a jar or serving dish.
Store in a jar in the fridge for up to 4 days.
It’s important that you use the correct oil to make this dish as any oil that has a slight flavor such as olive or coconut oil may infuse that flavor into the oil.When cooking the garlic and shallot, make sure that you are keeping an eye on the garlic. If the garlic burns, it will add a bitter taste to the oil that is undesirable.You can control the level of spice by adding as little or as much chili flake as you enjoy. Serving Suggestions:Toss the oil into a Vegan Thai Noodle Bowl for a spicy Thai dish. Add to a bowl of steamy Vegan Ramen.Toss the chili garlic oil with Miso Roasted Cauliflower for a spicy roasted vegetable side dish. Use as a dipping sauce for spring rolls, potstickers or gyoza.