Homemade chili oil!

So versatile and great on everything!

Here’s how I made it👇

1. Mince 3 garlic cloves and 1 shallot and put into a heat proof bowl like ceramic.

2. Add 1 teaspoon of kosher salt, 1 tablespoon of red pepper flakes and 1/4 cup of Korean gochugaru red pepper flakes.

3. Heat up 1/2 cup of canola oil on your stove until it reaches about 325 degrees.

4. Carefully pour the hot oil into the bowl and stir after a minute.

5. You can store your chili oil in the fridge for a week and use it on cucumbers, fish, noodles and just about anything else!

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