Garlic Ginger Chili Oil - Mountain Cravings

Garlic Ginger Chili Oil

Garlic Ginger Chili Oil

Spoiler alert: homemade hot sauces are incredibly easy! Toasted sesame and fried garlic give a deep, nutty richness to this super-spicy oil.

I call this an everything sauce because it goes on breakfast, lunch, and dinner – from eggs to spaghetti to salad dressing. It’s only as hot as the chiles you use so the heat level is up to you.

Garlic Ginger Chili Oil | Mountain Cravings

I’m on the hunt for new hot sauces since we managed to run out of our whole collection all at once. I always keep sambal oelek and el yucateco green on hand, but the others are being replaced with fun new flavors – the current favorite is this blueberry ghost pepper sauce!

I had big dreams for bottling all my own chile sauces from my own garden this summer… then Golden got pounded with two-inch ice balls last week while we were out of town. All my little just-planted seedlings are very dead. We’ll see how motivated I can be to replant everything.

Garlic Ginger Chili Oil | Mountain Cravings

The oil will keep for several weeks, but the longer it sits, the more intense the heat; you can cut it with a little more oil after a couple weeks if needed. Because the ingredients list is so simple, this recipe is veggie, vegan, and gluten friendly!

Garlic Ginger Chili Oil
 
Prep time
Cook time
Total time
 
Serves: 2 cups
Ingredients
  • 2 T. sesame seeds
  • 1½ cups vegetable oil
  • 6 garlic cloves, sliced
  • 1½ inches fresh ginger, peeled & sliced
  • 2 oz. dried chiles, roughly chopped
  • 1 t. ground coriander
  • 1 t. salt
Instructions
  1. Toast sesame seeds over medium-high heat in a large pan until lightly golden brown.
  2. Add oil, garlic, and ginger. Simmer for about 5 minutes, then let cool for 5 minutes.
  3. Stir in chiles, coriander, and salt, then let cool for 10 minutes.
  4. Pulse in a food processor until garlic, ginger, and chiles are finely ground.
  5. Store in an airtight jar up to a month in the fridge. Shake well before use.
Notes
Most types of dried chiles will work great in this recipe! I used a combination of thai birdseye, ancho, and guajillo chiles that I had on hand.

This post contains affiliate links for products I love, meaning I receive a small percentage if you click & buy – it doesn’t affect your purchase price and helps this blog keep cooking. Thanks!

Nutrition Facts
32 servings per container
Serving size 1 tablespoon

Amount per serving
Calories 101
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Includes 0g Added Sugars 0%
Protein 0g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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