Chilli Oil

Garlic Chili Oil recipes perfectly suited for dipping Momo:

Ingredients:

• 240 ml neutral oil (vegetable, canola, or peanut oil)
• 10 cloves garlic, minced
• 15 g crushed red chili flakes (adjust for spice level)
• 5 g salt
• 15 ml vinegar (white, rice, or apple cider vinegar)
• 15 ml soy sauce (optional but great for umami
• 10 g sesame seeds (optional but toasted sesame is great

Instructions:

1. Heat the Oil: In a small saucepan, heat 240 ml of neutral oil over medium-low heat. The oil should be hot but not smoking.
2. fry the Garlic: Add the minced garlic and cook for 3-5 minutes, stirring frequently. The garlic should become lightly golden very important part of process but not too brown.
3. Add Chili Flakes: Turn off the heat and immediately stir in the 15 g of crushed red chili flakes and 5 g of salt.
4. Add Vinegar and Optional Ingredients: Stir in 15 ml of vinegar. If using, add 15 ml of soy sauce and 10 g of sesame seeds. we can add 5 gm of Hungarian red paprika to get red and vibrant colour mix thoroughly.
5. Cool: Let the oil cool to room temperature to allow the flavors to infuse properly.

Store: Transfer the oil to a clean, airtight jar. Store at room temperature for up to 2 weeks or refrigerate for longer shelf life.

This tangy and flavorful chili oil is perfect for dipping Momo, adding just the right balance of heat, garlic, and acidity!