The Virgin Stove

Making everything for the first time

Garlic Chili

I was debating whether I should post this as a recipe since it’s really very simple. But since I use this condiment in many dishes, especially the Asian ones, I think it deserves its own post.

I don’t use particular measurements and just add as I go so the measurements listed below are merely guides for you to customize as you wish. Mom prefers an oilier mixture with the garlic crushed to near-liquid texture. Dad likes it a bit drier and crunchier. I like it in-between and use copious amounts of pepper to make it extra spicy. Fresh red chili peppers are better but if you don’t have the patience to mince teeny-tiny pieces of peppers after you just dealt with a pound of garlic, then dried crushed red peppers like this will do.

Warning: It’s extremely tasty and magically transforms any dish. But it’s very VERY hot so use sparingly.

Garlic Chili

1 packet (1.5 – 2 oz) dried crushed red pepper flakes
1 pound of garlic cloves, minced
1/4 cup extra virgin olive oil

Saute the garlic for a minute in the EVOO. Add the red pepper. Fry over medium heat until the garlic is lightly browned.  If desired, add more of any of the ingredients according to taste.

Let cool and store in an airtight container.

I’m not sure how long this will last but my family makes enough and it lasts around a month in room temperature. We eat so much of it that we usually finish it off in just a few weeks. If you feel anxious about keeping it on the table, store it in the fridge when not in use.

[print recipe]

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2 responses to “Garlic Chili

  1. Pingback: Sweet and Spicy Chicken Nuggets « The Virgin Stove

  2. Pingback: Sweet Shrimp with Dill « The Virgin Stove

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