There are a few favorite ingredients in my kitchen that I can never do without. I reach out to these without any second thoughts. Over a period of time, I have built a certain amount of confidence about these and I feel safe. While some of these ingredients come in a neatly packed jar from the store, others are made at home and that always brings an extra happiness. In a way, it creates a sense of accomplishment.
The infused oil, packed in a jar, sitting right next to the cooking oil also feels proud. It knows that it’s special and that it has the power to boost the essence of any dish. It’s not just pretty to look at but also a necessity. Flavored oil comes handy when your palate doesn’t support your idea or when you want to kick up the taste bud a notch.
I love the gorgeous red shade of garlic chili oil. It creates an impression and can undoubtedly be placed as a centerpiece on a dinning table. I like to keep it by the stove and watch the oil change it’s color as it simmers slowly spreading the spicy aroma all around. And while it cools to room temperature, I dig in to my jar collection and pick one that has a handle and a tight lid. Capturing the flavor is important.
Very carefully, I pour the infused oil to the bottle, watching the chili flakes dance around. It makes me smile all the time. And just like that, without any effort at all, I have another jar of infused oil in my kitchen counter showing off its beauty and ready to be drizzled.
- 1 cup olive oil or vegetable oil
- 2 cloves garlic, smashed
- 1/4 cup chili flakes
- In a deep pan, pour oil along with chili flakes and smashed garlic. Simmer at low heat for 5 minutes. Once done, remove from heat and bring it to room temperature. Discard garlic cloves and pour the oil in an airtight jar.