Avocado Garlic Chili Oil

Using Fresh Minced Garlic

Step 1: In a small saucepan, heat the avocado oil over low heat.

Step 2: Add the dried chili flakes and whole dried chili peppers (if using) to the saucepan.

Step 3: Allow the chili flakes and peppers to infuse into the oil for about 5 minutes, stirring occasionally. The oil should become fragrant and take on some of the heat from the chilies.

Step 4: Add the minced garlic to the saucepan and sauté for about 1-2 minutes until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic.

Step 5: Remove the saucepan from heat and let it cool for a few minutes.

Step 6: Stir in the salt, ensuring it is well incorporated into the oil and garlic mixture.

Step 7: Carefully pour the chili avocado oil into a glass jar or bottle, using a fine mesh strainer or cheesecloth to remove any chili residue.

Step 8: Seal the jar tightly and let the oil cool completely.

Step 9: Store the chili avocado oil in a cool, dark place. It will keep for several weeks.

Using Garlic Powder

Step 10: In a small saucepan, heat the avocado oil over low heat.

Step 11: Add the dried chili flakes and whole dried chili peppers (if using) to the saucepan.

Step 12: Allow the chili flakes and peppers to infuse into the oil for about 5 minutes, stirring occasionally. The oil should become fragrant and take on some of the heat from the chilies.

Step 13: Remove the saucepan from heat and let it cool for a few minutes.

Step 14: Stir in the garlic powder and salt, ensuring they are well incorporated into the oil.

Step 15: Carefully pour the chili avocado oil into a glass jar or bottle, using a fine mesh strainer or cheesecloth to remove any chili residue.

Step 16: Seal the jar tightly and let the oil cool completely.

Step 17: Store the chili avocado oil in a cool, dark place. It will keep for several weeks.