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Sauces & Seasonings
Asian
6 servings
30 minutes
0 minutes
⅓ cup grapeseed oil
1 tablespoon + 1 teaspoon Melissa’s Crushed Peppers
6 cloves garlic, grated on microplane or finely minced
1/4 teaspoon salt
In a small sauce pot, add oil, crushed pepper flakes, garlic and salt. Turn stove onto the lowest heat setting and let the oil warm gently on the stove for four to five minutes. Stir or swirl the pan to prevent garlic from browning.
Remove from heat. Transfer contents to a clean jar. To use, scoop up some of the garlic and chili bits (in addition to the oil). Refrigerate extras and use within two to four days.
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