When hot sauce is not around, chili garlic is almost always present on the Filipino table. This is also common condiment in Chinese cuisine. It’s usually used in dipping sauces for dumplings likes pork siomai (siu mai) or to spice up noodle soups. It may be spicy, but it has a very toasted and nutty flavor thanks to the garlic and sesame oil. This recipe is very simple but requires your undivided attention from start to finish. Word of warning, cooking this much hot peppers may irritate eyes and nose.
1 head of garlic
1 cup bird’s eye chili
2 tbsp. sesame oil
2 tbsp. vegetable oil
Pinch of salt
1. Finely chop garlic and chili, roughly the same size, set aside.
2. Over low heat, heat up the sesame and vegetable oils in a pan. When oil is hot, toss in garlic and chili together and add a pinch of salt. Stir constantly until garlic turns golden brown. Be careful not to burn garlic. (Also be careful because the spicy fumes coming from the chili while being cooked may irritate your eyes and nose. If you cook this in a big batch, the more irritating it would be and you might need goggles and gloves, especially if you’re using extra spicy peppers.)
3. When garlic is golden brown, turn off heat and let it cool down in the pan. Then transfer in a jar and let it completely cool before covering and storing.