Ingredients
- 500g Peeled Garlic Coarsely Chopped
- 200g of Whole Dried Red Finger Chilli
- 3tbsp Quality Sea Salt
- 1lt Olive Oil
Method
1. Combine chopped garlic, oil and salt in a large heavy bottomed frying pan and set over a medium/low heat, keeping oil to around 100c (ie garlic not bubbling too aggressively), gently fry until garlic turns a rich golden colour, now add whole chilli’s, keep stirring gently and fairly continuously.
2. Fry until garlic has caramelised to a deep hazelnut brown colour, this means the garlic has had most of its moisture cooked off and much of the precious essential oils from the chilli and garlic will have infused into the olive oil.
3. Remove from heat and allow to cool, once cool enough to handle, blend garlic chilli oil mix with a food processor or blender, adjust salt to taste.
Best stored in glass jars, no need for refrigeration , it will keep for many months, be careful it is very addictive !
There are loads of variations form all over the world to add to this simple recipe, many spices can be added, eg coriander, cinnamon, cardamon, star anise, fennel, clove, Szechuan pepper and even salted shrimp, peanuts or try with a spoonful of sugar, all added toward the end of the process, the possibilities are endless.
