Garlic and Chili Oil

Garlic and Chili Oil

  • Servings: 1 cup
  • Difficulty: easy
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This is an extremely easy sauce to make that is extremely versatile.  It can be used in many different types of dishes from most cuisines for another layer of flavor and of course heat.

I used hybrid cayenne chilis that I grew in my garden, harvested when ripe then dried using a vegetable dehydrator.  You can, of course, also find dried chiles of all types and heat levels in most grocery stores.  Have some fun and experiment with different types until you find your favorite.



  • 2-3 ounces dried chiles of your choice
    • Shown here are hybrid cayenne peppers from my garden.  This variety has a mild heat level.  Harvested when red and ripe then dried using a vegetable dehydrator.
  • 3-4 garlic cloves
  • 1/2 cup neutral flavored oil (peanut, vegetable, or canola)
  • Kosher salt to taste



  • Rehydrate dried chiles in warm water; 15 minutes.
  • When soft drain
  • For desired heat level:
    • For mild heat (relative to heat level of chili chosen) remove all seeds and internal membrane.
    • For maximum heat (relative to heat level of chili chosen) leave all seeds and internal membrane.


  • Rough chop the rehydrated and drained chiles; place in a high-speed blender or food processor.
  • Add garlic and oil.
  • Process the mixture to desired consistency.
    • If the mixture is very thick gradually add more oil until you reach the desired consistency.
  • Pour contents into small to medium saucepot then bring to a simmer to cook out any remaining moisture; about 10 minutes.
  • Remove saucepot from heat and allow to cool to room temperature.
  • Pour into sealable container.  It’s ready to use.
    • May be stored at room temperature but up to one week or stored in the fridge for up to 30 days (if it lasts that long).


Garlic and Chili Oil


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