Homemade Chili Oil

In a medium saucepan, combine the neutral oil, crushed garlic, sliced ginger, and salt. Heat the mixture over medium heat until it begins to bubble gently.

Reduce the heat to low and let the oil simmer for about 5 minutes to infuse the flavors of the garlic and ginger.

Remove the saucepan from heat and stir in the dried red chili flakes and whole dried chilies. Allow the mixture to cool completely; this will help the flavors meld together.

Once cooled, if using, stir in the sesame oil for an extra layer of flavor.

Pour the chili oil into a clean, airtight jar or bottle. If you prefer a clearer oil, strain out the solids using a fine mesh strainer before transferring the oil.

Store the chili oil in a cool, dark place for up to 2 months. Enjoy it drizzled over your favorite dishes!