Spicy Garlic Scallion Chili Oil

This Spicy Garlic Scallion Chili oil is one of my favorite sauces and condiments that I have curated. I tested a lot of different flavor combinations and ensured that this was balanced and not just “spicy”.

My fondest memory of having garlic chili oil was growing up eating a hot bowl of Khmer Gatheo (it is similar to Pho) but more rich in flavors. I would use it as a condiment to spice up the broth.

This chili oil recipe is very versatile and you can use it with so many different types of entrees like wontons, fried rice, noodles, soups, anything you want!

I love how the oil sizzles and pops when it hits all of the fresh ingredients in the bowl. There is no other smell like it.

What makes my chili oil special is I add a variety of chili’s not just one specific type. This chili oil does not contain star anise or Szechuan pepper corns so it does not have a licorice after taste or a numbing tingling sensation that a Szechuan peppercorn may make you feel.

This a great condiment to learn to make because you can pack it on the go and take it with you when you need that extra depth of flavor to spice up any food.

You can pack the chili oil in a seal tight jar and it will last for a month. Do keep refrigerated after use for longer shelf life.

For this recipe, I use extra Thai Bird Chili to make it spicy and delicious. In South East Asian cuisine we believe in the balance of sweet and salty. So this chili oil also has a subtle delicious sweetness.