Garlic chili oil – Vegan

Spicy oil, full of flavors, for noodles, pasta, salads, cheese, bread or anything else your heart desires. It can also be used in the process of cooking.

Store in a hermetically sealed jar and keep it in the refrigerator – for up to 3 months. Just be careful when you use it: use a clean spoon to scoop it out and then close it back tightly.

For spicy lovers and not only, this oil will be an addition full of flavor, to any food you want to associate it with.

Ingredients: (for a jar of ~ 300 ml)

• 2 heads of garlic
• 300 ml sunflower oil or avocado oil
• 4-5 hot peppers
• a teaspoon of salt
• a spoonful of brown sugar
• mix spices from: 2 star anise, a teaspoon of cloves, a teaspoon of fennel seeds, a teaspoon of ground cinnamon and a teaspoon of peppercorns
• 2 bay leaves
• a tablespoon of ground chili

Preparation:

Peel the garlic. Wash the hot peppers, cut off their tails and cut them into pieces. Place the garlic together with the peppers in a food processor and chop for a few minutes.

In a mortar, put: anise, cloves, pepper and fennel seeds and grind well. Add ground cinnamon, salt and brown sugar and mix everything well.

In a pot or pan with a thicker bottom, put the oil, the mixture of ground spices and the bay leaves. Cook together on low heat, for about 3-4 minutes. Add the chopped garlic and the hot peppers and mix well.

Cook on low heat, for about 15 minutes stirring every 2 minutes. Do not cook it on high heat. You must be really careful not to burn the garlic.

Add the spoonful of chili powder and cook for 1 more minute. Turn off the heat and let it cool a bit before transferring to the jar. Remove the bay leaves at the end.

Ultra-spicy delicacy. 🙂 Ready in 30 minutes, it will spice up your food for a long time. 🙂

If you try the recipe, let me know how you liked it! 😊

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