Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
2
Martha Stewart Member
Rating: 1 stars
12/19/2018
One major problem with this recipe as shown. By putting the raw garlic into the oil, without first heating the oil, there is a risk of botulism. I went ahead and gently heated the garlic in the oil for about 10 minutes on a low heat, which heat removes the risk of the botulism. Botulism is an anaerobic bacteria and can survive without air in the oil.
Back to Garlic-Chili Oil
All Reviews for Garlic-Chili Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Garlic-Chili Oil
Recipe Summary
Yield: Makes 5 tablespoons
Ingredients
Ingredient Checklist
6 garlic cloves, peeled
1/2 to 1 teaspoon red-pepper flakes
Coarse salt
4 tablespoons vegetable oil
Gallery
Garlic-Chili Oil
Recipe Summary
Yield: Makes 5 tablespoons
Gallery
Garlic-Chili Oil
Garlic-Chili Oil
Garlic-Chili Oil
Recipe Summary
Yield: Makes 5 tablespoons
Recipe Summary
Yield: Makes 5 tablespoons
Yield: Makes 5 tablespoons
Makes 5 tablespoons
Ingredients
Ingredients
- 6 garlic cloves, peeled
- 1/2 to 1 teaspoon red-pepper flakes
- Coarse salt
- 4 tablespoons vegetable oil
Directions
Using a chef’s knife, coarsely chop garlic with red-pepper flakes. Gather into a pile; sprinkle generously with salt.
Place flat side of knife blade on top of garlic, with sharp side of blade facing away from you; press down firmly, pulling knife toward you. Repeat until a paste forms.
Combine in a small bowl with vegetable oil.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
2
Martha Stewart Member
Rating: 1 stars
12/19/2018
One major problem with this recipe as shown. By putting the raw garlic into the oil, without first heating the oil, there is a risk of botulism. I went ahead and gently heated the garlic in the oil for about 10 minutes on a low heat, which heat removes the risk of the botulism. Botulism is an anaerobic bacteria and can survive without air in the oil.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
2
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
2
5 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
2
5 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
2
- 5 star values:
- 1
- 4 star values:
- 1
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 2
Martha Stewart Member
Rating: 1 stars
12/19/2018
One major problem with this recipe as shown. By putting the raw garlic into the oil, without first heating the oil, there is a risk of botulism. I went ahead and gently heated the garlic in the oil for about 10 minutes on a low heat, which heat removes the risk of the botulism. Botulism is an anaerobic bacteria and can survive without air in the oil.
Martha Stewart Member
Rating: 1 stars
12/19/2018
One major problem with this recipe as shown. By putting the raw garlic into the oil, without first heating the oil, there is a risk of botulism. I went ahead and gently heated the garlic in the oil for about 10 minutes on a low heat, which heat removes the risk of the botulism. Botulism is an anaerobic bacteria and can survive without air in the oil.
Rating: 1 stars
All Reviews for Garlic-Chili Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Garlic-Chili Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
