Garlic- Chili Oil

I have been a fan of Marion’s kitchen and her YouTube channel. She’s from Australia and has been amaaazing. If you like Thai food, she has a lot of recipes that you can make in a flash. Also, if you want to have some of her sauces, you can buy them online. If you live in the Midwest, you can even buy them in Hyvee! So check her channel out!

One of the things she uses in almost everything she makes is a garlic and chili oil.

While she uses a LOT more punch of chilis, I just use some red pepper flakes. This garlic -chili oil is really good to use on almost everything. Fry some eggs, as a topping in pasta, to even add to a tomato/sriracha pork shoulder (recipe later this week). This takes about 10 minutes to use, and 5 minutes to let it cool down. I have even used to give it some spice to my asopao recipes (sorry mom). Here’s how to make it

Garlic and chili oil


  • 7 garlic cloves, roughly chopped
  • 1.5 cups of oil (I used olive oil)
  • 1 teaspoon and a half of red chili flakes
  • 1 big pinch of chili powder (optional)

If you want another kick of flavor you can add the chili powder. If you prefer for the oil not to be that spicy, you can ignore it.

How to:

Add all of the ingredients into a sauce pan and cook on medium low for 5-8 minutes (it will all depend of how thick you cut the garlic. You want to take it out, when the garlic begins to caramelize. It will continue to caramelize as it cooks down. Let it cool down for at least 5 minutes before using.

You can use this for up to a month!

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