Taste Tested: Chili-Garlic Goodness

In the wake of Valentine’s Day, we’re keeping the heat high with a spicy chili infused oil perfect for pastas, stir frys or added to dips. A�Check it out, you won’t regret it!

“Making chili oil–or any infused oil for that matter–is very easy. Using it however, requires a little more consideration. Fresh infused oils are delicious, but as they age they develop deeper, more complex flavours… kinda like wine. A�When making spicy oils, test them first. Once the oil is stored, the chilies will continue to release heat. Rule of thumb? A little goes a long way.”


Recipe: Garlic-Chili Oil

Take this up a notch by adding other spices as well. My favorites? Sichuan peppercorns, star anise and good ol’ fashioned cinnamon.


  • 3 cups Ontario cold pressed canola oil
  • 1 cup dried Ontario chilies — I dry whatever I grow, this year that turned out to be pablanos & thai bird chilies.
  • 6 cloves Ontario garlic
  • 1 thumb ginger

Optional:1/2 cup sichuan peppercorns, cinnamon sticks, cardamom pods, star anise, etc.


  1. Crush garlic and ginger.
  2. In a heavy bottom saucepan, heat oil, garlic and ginger and chosen spices on med-low for 2 hours. Do not boil, do not allow the garlic to brown.
  3. After 2 hours, raise temperature until bubbles form in oil.
  4. Place crushed chilies (and sichuan peppercorns if using) in a large metal bowl resting on many tea towels.
  5. Carefully–VERY CAREFULLY–strain hot oil over crushed chilies. That frothing and wonderful smell are normal–resist the urge to stick your face in it. It’ll hurt.
  6. Let stand for 20 minutes, transfer to mason jar.
  7. Store in the fridge for up to 1 month.

Preparation time:A�5 minute(s)

Cooking time:A�2 hour(s)

Number of servings (yield):A�12

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�Taste Tested, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�A�Come discover what�s on our table � literally!

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