Chili Garlic Infused Avocado Oil

Name: Chili Garlic Infused Avocado Oil
Cook time: 10 min
Total time: 10 min
Yield: 33
Ingredients: 1 bottle of Primal Kitchen Avocado Oil; Fresh oregano sprigs; 4-5 garlic cloves, peeled; 3-4 dried Arbol red chili peppers; 1-2 tsp. red chili pepper flakes; 2 cups white distilled vinegar

November 16, 2023

Jump To Recipe

If you’ve ever seen those fancy bottles of pricy infused oil in the store and wondered how you could DIY it, this recipe is for you! It’s easier than you think to craft your own delicious custom cooking oils at home using Primal Kitchen Avocado Oil and a few simple produce staples. While you can use EVOO in a pinch, we selected our buttery, silky Avocado Oil for this recipe because it can handle high-heat cooking and has a neutral flavor that won’t overpower the added ingredients.

Making your own Chili Garlic Infused Avocado Oil is something you can do for yourself, your cooking-show-loving mom, your home-chef partner, or any friend or family member who wants to add a little more flavor to everyday meals. Pour it into a sterilized mason jar tied with a pretty ribbon for a holiday treat, or break up a larger batch into smaller pre-sterilized decorative bottles to use as party favors. The possibilities are endless!

Chili Garlic Infused Avocado Oil

Rated 2.7 stars by 7 users

Servings

Prep Time

25-30 minutes

Cook Time

10 minutes

Calories

135

Fresh garlic, red pepper flakes, and dried Arbol chili peppers infuse rich, buttery Avocado Oil with heat and flavor. This easy DIY infused oil recipe is a homemade gift that’s ideal for high-heat cooking methods like air frying, grilling, baking, and more.

Image of Chili Garlic Infused Avocado Oil

Ingredients

1 bottle of Primal Kitchen Avocado Oil
Fresh oregano sprigs
4-5 garlic cloves, peeled
3-4 dried Arbol red chili peppers
1-2 tsp. red chili pepper flakes
2 cups white distilled vinegar

View Cart (0) Checkout

Directions

Sterilize your mason jars in boiling water for 15 minutes.
In the meantime, rinse and dry your herbs. Separate garlic cloves and peel the skin off. Lightly crush the garlic cloves with a chef’s knife or your palm.
In a pot over medium-high heat, add the vinegar. Heat vinegar to near boiling, about 190ºF.
Place your herbs and garlic cloves in a strainer and pour the hot vinegar over the top. Cover the ingredients with a clean kitchen towel and allow to cool. Place your herbs, dried peppers, and garlic in the sterilized jar when cool.
Pour the avocado oil into a large pot and place on a burner turned to medium-high. Heat oil until it reaches 180ºF.
Pour oil into the sterilized jar, on top of your herbs and garlic. Add the dried chili peppers and red chili pepper flakes and stir lightly. Seal the top of your jar and allow the oil to cool.
Store oil in the refrigerator after it cools. Oil should keep for up to one month in the refrigerator. If refrigerated oil appears cloudy, allow it to come to room temperature before using.

Recipe Note

Nutritional information calculated using Cronometer.
Don’t have fresh oregano? If you substitute dried oregano, skip the vinegar step and put the herbs right into your sterilized jar. Store your infused oil in a cool, dry place for up to one month.