Four-Ingredient Garlic Chili Oil

This is garlic chili oil in its purest form.
No sesame. No sugar. No star anise doing jazz hands in the background.

Just heat, fat, salt, and garlic doing exactly what they were put on this earth to do:
make everything better.

This is the version you make when you want maximum payoff with minimum thinking. The kind of condiment that lives permanently on your counter and quietly ruins restaurant food for you.

Once you make it, you’ll understand. And you’ll never go back.

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Why This Version Works

• Fewer ingredients = louder flavors

• Garlic stays front and center, like it should

• You control the heat without distractions

• It goes on everything without clashing

This is not polite chili oil.
This is the kind that leans in close and whispers, “Trust me.”

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The Recipe

Ingredients (That’s It)

• 1 cup neutral oil
  (avocado, grapeseed, peanut—olive oil sits this one out)

• ¾ cup thinly sliced garlic
  Yes. That much. Be brave.

• ¼ cup red pepper flakes
  More if you’re spicy-curious, less if you’re lying to yourself

• 1 tsp kosher salt

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Step 1: Start Cold. Stay Calm.

Add the oil and garlic to a cold saucepan.

This is non-negotiable. Starting cold lets the garlic slowly infuse the oil instead of burning and ruining your mood.

Set heat to low and let it gently simmer for 20–25 minutes, stirring occasionally.

You’re looking for:

• Soft bubbling

• Pale golden garlic

• A smell that makes you hover over the stove like a creep

If the garlic starts browning fast, your heat is too high. Turn it down. We’re seducing, not searing.

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Step 2: Chili & Salt, Standing By

While the garlic does its slow magic, add to a heatproof bowl:

• Red pepper flakes

• Salt

That’s it. No backup dancers.

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Step 3: The Pour (Respectfully)

When the garlic is light golden, remove the pan from heat.

Let it cool for about 60 seconds—hot enough to bloom the chili, not so hot it scorches it.

Carefully pour the garlic and oil over the chili flakes and salt.

You should hear a confident sizzle. Not silence. Not screaming. Confidence.

Stir gently and admire the color. This is liquid gold with intent.

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Step 4: Cool, Jar, Guard

Let the oil cool completely. Transfer to a clean jar.

• Fridge: up to 1 month

• Room temp: 1–2 weeks (use clean utensils, live wisely)

Spoiler: it will not last that long.

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How to Use It (You Already Know)

• Eggs: all forms, no exceptions

• Rice & noodles

• Toast with a little butter (don’t act surprised)

• Vegetables that need motivation

• Meat, tofu, leftovers, regret

Also acceptable:
Standing at the counter with a spoon, questioning your life choices.

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Final Thoughts

This is the garlic chili oil you make when you want results, not applause.
No frills. No filler. Just flavor stacked on flavor.

It’s proof that when the ingredients are right, you don’t need to say much.
Same energy you bring to a room, honestly.