This spicy roasted garlic and chili oil is perfect for dunking dumplings, drizzling over soup or spicing up literally anything from the grill. I love to make my own so that I can control the quality of the ingredients. I use a 50/50 mixture of coconut oil and avocado but you can use any neutral oil you like.
Roasted Garlic and Chili Oil
- 1/4 c coconut oil
- 1/4 c avocado oil
- 2 tbs chili flake
- 8 cloves garlic, thinly sliced
- 1 tsp salt
- In a small pot heat both oils and the sliced garlic. Cook gently over medium heat, when the garlic becomes fragrant and golden brown turn off the heat and pour in the chili flake and salt. Let cool completely before serving. Store in a clean jar with a lid. Use within three days.