Self-awareness disclaimer: I realize that only two weeks ago, I said that some things are easier just to buy than to make from scratch. I also realize that I bolstered this claim with a list of examples, and among those examples, I flippantly included hot sauce. Now I’m going to be a huge hypocrite and talk about how you should make this homemade chili oil. *Kanye shrug*
Full credit for this extraordinary condiment goes to my friend Albert (who, incidentally, was also the mad snacking genius who turned me on to truffled gourmet popcorn). It’s inspired mostly by the chili oil you’ll find permanently affixed to tables in most Cantonese restaurants, an aromatic concoction characterized by its deep red hue and the not-to-be-missed sediment at the bottom that is usually made up of garlic, chili, dried shrimp and fried shallots. Although it’s got Asian roots, you can put this on pretty much anything to provide a smoky, savoury boost of heat. Most recently, we’ve used it to accompany chimichurri as a condiment to serve with a perfectly seared ribeye steak, drizzled a bit over some pasta, and spooned it over some grilled asparagus.
This version skips the dried shrimp (though I wouldn’t discourage you from including it — just toss a tablespoon or two in a food processor with the garlic), but the real key is the fried shallots. And here is something that really, you should just buy instead of making yourself, because getting the shallots properly crispy and browned without burning them and making them bitter is a bigger challenge than you would think. You can find big containers of these in most Asian food markets (as pictured here, sometimes also labelled as “fried red onion”), and you will motor through them anyways once you find out how great a topping they are on their own. To control the heat, use fewer chilis, or add them closer to the end of cooking so their steeping time is reduced (you can also dilute at the end with more oil and shallots to even it out, but keep in mind it will mellow out a bit overnight). This oil will keep for many months in the fridge and makes a terrific gift, just in time for grilling season.
Chili oil with garlic and shallots
1 cup vegetable or canola oil, plus 2 tablespoons
4-5 cloves garlic, minced fine
3-4 tbsp crushed red chilis
⅔ cup fried shallots
1 tsp salt
large pinch sugar
1. In a non-reactive pan, add 1 cup oil and garlic. Simmer very gently on low heat for about 5 minutes, stirring to ensure it doesn’t burn on the bottom.
2. Add chilis, shallots, salt and sugar. Simmer for about 10-15 minutes gently, stirring frequently, until the “rawness” of the chilis cooks out and the sediment becomes a uniform, deep golden brown (be careful not to burn the shallots and garlic). Once ready, add the remaining two tablespoons of oil to stop the contents from cooking, and remove from heat.
3. Pour oil into clean jar(s) and allow to cool. Store in the fridge and use it on everything.
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork.