Spicy Hot Pepper Oil With Miso & Garlic

This is Matthew's favourite hot pepper garlic oil and it is by his request that I post this recipe here. I don't know about others, but to me, boys are funny creatures. Most of them think that their mom's cooking is the best when they are still living with mom and the moment they got married and moved out, they will think that their wives are the best cooks! Matthew, my youngest, loves spicy foods and most of the time, anything with 'chillies' are his accompaniments during every meal. This hot pepper oil is his favourite! The reason for making this was mainly to ensure that the ingredients used are as good as they can be and that we may have it regularly without worrying what kind of oil is used and without doubts in consuming it often, compare to the imported store bought stuffs. There are no fancy complicated ingredients in this spicy oil but it does tastes super and make any dish comes alive!!!

Spicy Hot Pepper Oil with Miso & Garlic

Utensils require:

1 heavy bottom stainless steel pot (2 - 2.5 qt)

A wooden spoon

Chopping or cutting board or garlic chopper

Chef knife

Several clean glass jar with lids for storing the finished product

Ingredients:

283 -300 g crushed hot pepper flakes 

(in plastic packages or bottles)

1 cup of finely minced fresh garlic 

(approximately 3 whole heads)

5-6 tablespoons of miso paste (soya bean paste) 

(may use reduced sodium or regular depending on your salt intake)

4 cups of avocado oil or any cooking oil that can be used for frying 

(do not use olive or peanut oil because the former should be used cold and the latter can turn rancid easily)

5-6 teaspoons regular fine sea salt 

(use less if you use regular miso paste)

Method:

1. Peel to remove all the outer skins of the fresh garlic. Crushing them first with your knife on a chopping board will make the process easier.

2. Chop and mince garlic finely.

3. Place all the hot pepper flakes, miso paste and minced garlic into the heavy bottom stainless steel pot.

Combine the ingredients and make sure the miso paste are not in large clumps.

4. Pour the avocado oil over the hot pepper flakes.

5. Set the pot on the stove and turn the heat on to MEDIUM or MEDIUM LOW.

6. Cook for 40 - 45 minutes, stirring occasionally with the wooden spoon and make sure the bottom doesn't stick or burn.

7. You will notice that the hot pepper flakes will turn darker in colour, the garlic will become fragrant and the oil will turn from pale yellow to a rich amber colour as you cook.

8. Add salt to taste and stir to combine.

9. Turn off stove and let cool. Store them in clean glass jars with lids and in the fridge. You will get to enjoy them for as long as they will last. Excellent with your favourite pizza or wonton noodles or dumplings or fried rice! As for Matthew, it's excellent with everything except with milk and muffins!

Enjoy!

***Please note: When cooking oil, please ensure that your DO NOT LEAVE the pot unattended at any time during your cooking!!! You DO NOT want to set your house on fire!!!