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  • Writer's picturemeghannbower

Crispy Garlic Chili Oil

Updated: Dec 1, 2021

Normally, I support a daily diet that is low in fat. But sometimes, you gotta live a little. I was craving some authentic Asian dishes, specifically ramen. The recipes I wanted to make called for chili paste or chili oil. The problem? All store-bought varieties of these products are full of preservatives, chemicals, and partially hydrogenated oils to make them shelf-stable. No thanks and challenge accepted!

I relied heavily on a recipe from Three Hungry Bellies for my own version, and I highly recommend you check it out for some really awesome Asian recipes!

I chose avocado oil for this recipe because its a plant-based, mild-tasting, pure oil that can withstand high temperatures, unlike olive oil or sesame oil. I like Chosen Foods brand, 100% pure Avocado Oil, because I can get it at Costco and its affordable.

You can use this in place of chili paste in any recipe, add to dressings, marinades, or add some kick to your noodle dishes. This will be your new favorite condiment!

(Please note: this is an affiliate link with Amazon in which I may make a small commission at no extra cost to you, if you use this link to purchase.)


1 cup of dried Arbol chilis, stems removed and roughly chopped

2 cloves of garlic, minced

1 tsp fresh ginger, peeled and minced

1 green onion, finely chopped

1/2 tsp salt

1 tsp of coconut sugar

3/4 cup of avocado oil

Chop the Arbol chilis in a food processor or blender until the big chunks are mostly gone. Pour the chopped chilis in a heat-safe bowl.

Add the minced garlic, ginger, onion, salt and coconut sugar to the bowl with the chilis and set aside.

In a small saucepan, heat the avocado oil over medium-high heat until the oil starts to smoke. Turn off the heat and carefully pour the hot oil over the chili mixture in the bowl. Stand back, the chili mixture will sizzle when the hot oil makes contact.

Once you've poured all of the oil and the mixture stops sizzling, stir gently and set aside on the counter until completely cooled. Transfer mixture to a resealable glass jar and store in the fridge for up to a year.

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