Garlic chili oil

I got this recipe from a friend at school, who got it from her grandma in China. Since she doesn’t know about this blog I probably shouldn’t post the recipe – but it essentially involves deep-frying chopped garlic, shallots, and chilis in a high-smoke-point oil, and then seasoning the mixture at the end.

The thing to remember is that garlic browns quickly, so don’t cook it for that long. However, make sure it IS cooked because storing uncooked garlic in oil can potentially breed anaerobic bacteria that cause botulism (according to said friend, and Emma of A Beautiful Mess).

I ended up making a lot more of this than anticipated, even though I only used one head of garlic, one shallot, and a few chilis. And even though the concentration of chilis is relatively low in the reaction mixture (only 1/3 of the insoluble fraction), the oil is pretty spicy!

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