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Low sodium chili garlic oil

A great low sodium staple for soups, sauces, or dips.

Servings: Makes about 1/2 cup Sodium: 2 mg per 1/2 cup Time: 10 minutes


1/2 cup neutral oil (canola or grapeseed are good options)

4 cloves garlic, peeled and smashed

1 tsp dried chili flakes

1 tsp ground chili flakes

1 tsp toasted sesame seeds

1) Combine dried chili flakes, ground chili flakes, and sesame seed in a small heatproof bowl. I use this ground hot pepper powder but if you don't have ground chili, just use 2 teaspoons (total) of dried chili flakes.

2) Add oil and garlic to a small saucepan and cook over medium heat until the garlic just starts to brown, about 5-6 minutes. Strain the garlic out of the oil and pour the hot oil into the chili/sesame bowl. Save the fried garlic and eat it alone or with any dish you regularly eat with garlic. Let the oil cool completely and store in the refrigerator for up to a month.


-I like to infuse the oil with just garlic but here are some other ingredients you can add to flavor the oil: 1/2 tsp fennel seeds, star anise, bay leaf, ginger, shallots, coriander seeds, Sichuan peppercorns, whole black peppercorns, or any other herb/spice you like. Try to stick to whole spices (rather than ground) and strain everything out of the oil before you add it to the chili flakes.

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