A simple hot sauce that's full of flavor and will add a kick to whatever dish you decide to eat it with. A must-have if you're a garlic addict like us, and you can use a less spicy red pepper if you don't like is so hot. This garlic chili paste is preserved in oil, will last for months. Make the best out of what's in season right now! (Garlic and chili)
Cuisine: Asian, Taiwanese
Keyword: Chili, Chili Paste, Garlic, Hot Sauce, Paste, Preserve, Spicy
Servings: 48oz Jelly Jars
1/3CToasted Sesame Oil
2CFinely Chopped Thai Chili
Add 1/3C Toasted sesame oil to a pot(or a wok) and add 2C chopped garlic and bay leaf, turn the heat on medium, fry the garlic until fragrant and slightly golden. Mixing occasionally to prevent garlic from sticking to the bottom.
Add 2C of finely chopped Thai chili, mix well and add 1-1/2C Vegetable oil. Bring to a simmer, stir constantly.
Add the remaining ingredients to the pot, and continue to cook for 5 minutes until the oil turns red.
Fill cleaned and sanitized 8oz jelly jars while hot.
Bring a large pot of water to a boil, add the filled jars to the pot, make sure the water is at least a few inches above the jars. Boil for 15 minutes. The jars should vacuum seal themselves within 2 hours when removed from pot and cooled. Keep up to 6 months.