Make Your Own Red Chili And Garlic Oil Recipe by cookpad.japan
Cooking Instructions 1 Cut the garlic lengthwise, remove the core, and slice thinly. Cut off the tops of the chili peppers with scissors, and make a cut in the middle to remove the seeds. Cut them into thin rounds with scissors. 2 Pour the olive oil, chili peppers and garlic into a deep frying pan, and heat over low heat. 3 Turn off the heat just before the garlic turns golden brown. The residual heat will continue cooking the mixture. 4 While the oil is cooling, the garlic will turn dark, as shown in this photo. When it's cooled completely, pour the mixture back into the bottle. It's not so spicy when it's freshly made. 5 There are various shapes of olive oil bottles, and the one I bought this time had a plastic cap like this one. I couldn't take this off, and I didn't have a funnel on hand... 6 After much agonizing, I cut off a corner of a small plastic bag, put the opened corner into the bottle, and poured in the oil through the plastic bag. The garlic and chili didn't go in easily, so I pushed them into the bottle with a chopstick. It went surprisingly well. 7 Apparently, the spiciness will increase starting the next day, and the oil will become spicier and redder as time goes on. I'm not sure how long it can be stored, but K-mama said she made hers a while ago. 8 The chili peppers I used were about 10 cm long. They are probably 2-3 times longer than average-sized chili peppers. I used 2 of those, making the oil mildly spicy. 9 I drizzled this oil over a salad, and it was super delicious. It's great for freshly boiled pasta. It was also delicious with a deep-fried dish. 1 Cut the garlic lengthwise, remove the core, and slice thinly. Cut off the tops of the chili peppers with scissors, and make a cut in the middle to remove the seeds. Cut them into thin rounds with scissors. 1 Cut the garlic lengthwise, remove the core, and slice thinly. Cut off the tops of the chili peppers with scissors, and make a cut in the middle to remove the seeds. Cut them into thin rounds with scissors. 2 Pour the olive oil, chili peppers and garlic into a deep frying pan, and heat over low heat. 2 Pour the olive oil, chili peppers and garlic into a deep frying pan, and heat over low heat. 3 Turn off the heat just before the garlic turns golden brown. The residual heat will continue cooking the mixture. 3 Turn off the heat just before the garlic turns golden brown. The residual heat will continue cooking the mixture. 4 While the oil is cooling, the garlic will turn dark, as shown in this photo. When it's cooled completely, pour the mixture back into the bottle. It's not so spicy when it's freshly made. 4 While the oil is cooling, the garlic will turn dark, as shown in this photo. When it's cooled completely, pour the mixture back into the bottle. It's not so spicy when it's freshly made. 5 There are various shapes of olive oil bottles, and the one I bought this time had a plastic cap like this one. I couldn't take this off, and I didn't have a funnel on hand... 5 There are various shapes of olive oil bottles, and the one I bought this time had a plastic cap like this one. I couldn't take this off, and I didn't have a funnel on hand... 6 After much agonizing, I cut off a corner of a small plastic bag, put the opened corner into the bottle, and poured in the oil through the plastic bag. The garlic and chili didn't go in easily, so I pushed them into the bottle with a chopstick. It went surprisingly well. 6 After much agonizing, I cut off a corner of a small plastic bag, put the opened corner into the bottle, and poured in the oil through the plastic bag. The garlic and chili didn't go in easily, so I pushed them into the bottle with a chopstick. It went surprisingly well. 7 Apparently, the spiciness will increase starting the next day, and the oil will become spicier and redder as time goes on. I'm not sure how long it can be stored, but K-mama said she made hers a while ago. 7 Apparently, the spiciness will increase starting the next day, and the oil will become spicier and redder as time goes on. I'm not sure how long it can be stored, but K-mama said she made hers a while ago. 8 The chili peppers I used were about 10 cm long. They are probably 2-3 times longer than average-sized chili peppers. I used 2 of those, making the oil mildly spicy. 8 The chili peppers I used were about 10 cm long. They are probably 2-3 times longer than average-sized chili peppers. I used 2 of those, making the oil mildly spicy. 9 I drizzled this oil over a salad, and it was super delicious. It's great for freshly boiled pasta. It was also delicious with a deep-fried dish. 9 I drizzled this oil over a salad, and it was super delicious. It's great for freshly boiled pasta. It was also delicious with a deep-fried dish. 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