September 14, 2021

MOM’S SURPRISINGLY SIMPLE 3-INGREDIENT CHILI OIL

You could always tell when Mom was making her famous garlic chili oil because you could barely open your eyes, let alone breathe in as the spice fumes wafted into the air and trickled into your lungs.

MONIQUE SOURINHO - food photographer, stylist, recipe developer, and professional taste tester. Nothing fills my cup more than connecting with like-minded people (especially over a great meal). To learn more click here.

MOM’S SURPRISINGLY SIMPLE 3-INGREDIENT CHILI OIL

Reflecting on this chili oil recipe, I remember the house my family grew up in. It was surrounded by a plethora of blossoming greenery, beaming with life thanks to my Mom’s adoration for gardening. (I always joke that she’s the reason I lack a green thumb haha.)

Though, amongst the many things she grew and cultivated was chili peppers.

The funny thing is that you could always tell when Mom was making her famous garlic chili oil because you could barely open your eyes, let alone breathe in as the spice fumes wafted into the air and trickled into your lungs.

Maybe it would be different if she prepared smaller batches but she has always been a pioneer of maximizing her time.  And when she made this, she always made it in one go, annually, yielding as many jars of chili oil as she could, utilizing the season’s bounty.

It evoked mixed emotions of astonishment and discomfort all at once haha!

Nonetheless, the stinging sensations were always worth it when you got a taste of the crispy, crunchy, almost nutty, and garlicky; savory, umami-packed, aromatic flavors.

Because of this, and the memories attached (like, but not limited to, the thrill of observing other’s reactions trying for the first time),

It will forever be my preferred chili oil.

(And I cannot wait to share it with you.)


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Mom’s 3-Ingredient Chili Oil

INGREDIENTS:

  • 1lb. Garlic, minced

  • 1.5 fl. oz. oil

  • 10 oz (about 1.5 cups) Chili pepper flakes (organically grown from Ma’s garden, roasted and ground

METHOD:

  1. Prepare peppers by adding to a heat-safe container. Afterwards, in a saucepan, heat oil and garlic over medium heat until golden brown.
  2. When ready, add the peppers (being mindful of where your face is because it can, and will sting your eyes haha).
  3. Turn off the heat and stir, then transfer into heat-safe jars. Enjoy!

NOTES:

  • This chili oil pairs well with just about everything savory! From scrambled eggs, rice, soup, noodles, etc etc. YOU NAME IT!

  • I particularly love pairing it with this Chicken Soup

  • I mistakingly thought there was salt in this recipe when photographing, but my mistake, because there is not even salt in the recipe! Though if you choose to add it, it will not hurt!

  • For more delicious recipes to create or pair alongside, visit the Kitchen Journal.