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If you’ve tried chili oil, you probably already use it on everything; if you’ve never tasted it, prepare to get hooked. This easy chili oil recipe can be made with common pantry staples (or at least easy-to-obtain ingredients) like smoked paprika, red pepper flakes, vegetable oil, ginger, and garlic (copious amounts of it, in fact).
There is a lot of chopping involved, but you’re richly rewarded for your efforts, with a fragrant, spicy oil that’s full of crunchy, crispy bits of shallot and garlic—and tastes amazing on everything from fried eggs and pizza to vanilla ice cream (seriously, try it)!
You can also see a video demo of the process here. And for an equally delicious sauce with a totally different flavor, check out Guillermo’s chimichurri recipe too.
Special Equipment: Along with a good sharp knife, a cutting board, and a medium saucepan, you’ll need a heat-proof bowl, a fine-mesh strainer, and some sort of jar to store your chili oil.
Any glass jar will do, but these are especially charming if you're looking for a new set of plastic-free storage containers for your pantry.
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