Fried Garlic Sesame Chile Oil
I’m the kind of girl - excuse me - *WOMAN, that lovesssssss a complex and intricate recipe. Something unique and unusual that tastes well worth the effort. For whatever reason, I’m addicted to challenging myself when it comes to anything I enjoy: food, art, writing, etc. It’s one of my more exhausting character traits.
Recently, I’ve begun to actually value the joy found in simpler recipes. I don’t need to force a recipe that takes 6+ hours and uses every trendy only-found-in-foreign-grocery-stores spice under the sun. Meals that take less than hour, with fewer ingredients, can taste just as delicious and feel equally rewarding.
I know I can credit this newfound enlightenment to my two main obsessions this past year: Bon Appetit and Alison Roman (who often writes for BA, go figure).
As I venture deeper into food writing and recipe development, I am so so so grateful that I’ve FINALLY seen the light. Not that the complicated recipes should always be avoided (I still love ‘em) but how many people have several hours on a Tuesday night to whip out a multi-course feast? And how many people have the patience to do that on Saturday or Sunday?! The answer: not a whole lot.
One of my main goals for Inherited Salt is to find a happy balance between minimal and meticulous. Offering simple and easy to make recipes that deliver a party to the taste buds, and also opportunities to elevate and go above and beyond if you do like a challenge or opportunities to take more time in the kitchen.
This recipe was the first inspired by that mission (and Alison Roman, who has a similar version of chile oil for her kick ass fish recipe I’ve made multiple times).
It’s simple to make, and immediately elevates every dish that it meets - a condiment that takes a bowl of soup from “yum, this looks good!” to “GREAT BALLS OF FIRE, THIS IS PHENOMENAL”.
Once you have it, you’re gunna wanna keep it stocked in your pantry at all times.
Fried Garlic Sesame Chile Oil
Makes 1 jar
Ingredients:
1 head (or 15 large cloves) garlic, peeled and sliced thin (I recommend using a mandolin if you have one - but pleaseeeeee watch your fingers!)
1 cup olive oil
1 tablespoon crushed red pepper flakes
1 tablespoon toasted sesame seeds
Instructions:
Heat olive oil in a large skillet over medium heat. Do a quick sizzle test and add a piece of garlic and see if it’s hot enough to sizzle. If it is, go ahead and add in all the garlic. Gently dispersing it with a spoon, and allow it to cook for 4 to 6 minutes or until it’s a lighter golden brown. You’ll probably need to stir occasionally so the garlic cooks as evenly as possible.
Every stove top is different, so keep your eyes locked on that garlic! It can burn way too easily if you’re not paying attention, then you have to start allllllll over again.
Turn off heat and stir in red pepper flakes and sesame seeds. Even though the heat is off, the garlic will continue to cook in the hot oil, and once it reaches slightly deeper golden color, transfer it to a jar or bowl.
The only hard part about this super easy recipe, is just timing your garlic right. You want it to be perfectly golden and crispy and it can easily go from that to black and burnt OR golden but soggy and not yet crispy. Trust me, I’ve been on both sides of the spectrum - black bits and blonde flops. If you’re paying attention and giving it a couple gentle stirs every once in a while, you’ll be just fine!
If stored in a sealed jar, shelf life is about 3 to 4 weeks.
Best enjoyed on: soup, savory porridge, rice, pasta, cous cous, basically all grains, on stir fry, over any kind of meat, over a salad, on a pizza, on roasted veggies, over eggs, savory toasts - what I’m trying to say is: PUT IT ON EVERYTHING.
