Oleo de Pimenta da @carrilholuna

Ingredients

• 6 cloves Garlic (peeled)
• 0.5 medium Onion (half of a fresh onion, roughly 100 g, peeled and roughly chopped)
• 1 piece Cinnamon Stick (whole stick, broken in half for easy removal)
• 1 piece Star Anise (whole, for aromatic depth)
• 2 stalks Green Onion (chopped, white and green parts)
• 2 cups Vegetable Oil (neutral oil, cold at start)
• 0.66 cup Korean Chili Flakes (Gochugaru) (coarse flakes, about 2/3 cup)
• 2 tsp Ground Ginger (powdered ginger)
• 2 tbsp Granulated Sugar
• 2 tbsp MSG (Ajinomoto)
• 1 tsp Salt
• 1 tbsp Sesame Seeds (toasted if desired)
• 2 tbsp Rice Vinegar
• 3 tbsp Gochujang (Korean Chili Paste) (light version used in video)

Instructions

1. Prepare aromatics

   Peel and roughly crush the garlic cloves and half onion together until they form a coarse paste.

   Time: PT5M

2. Start infusing oil

   Place the garlic‑onion paste, cinnamon stick, star anise, and chopped green onion into a saucepan. Add 2 cups of cold vegetable oil.

   Time: PT2M

3. Heat gently

   Set the burner to the lowest possible heat and warm the oil slowly. Stir occasionally and watch for the garlic to turn light golden.

   Time: PT10M

   Temperature: low heat

4. Mix dry spices

   While the oil is heating, combine the Korean chili flakes, ground ginger, sugar, MSG, salt, and sesame seeds in a large bowl. Stir until evenly blended.

   Time: PT3M

5. Add wet seasonings

   To the bowl, add the rice vinegar and gochujang. Mix thoroughly so the paste is uniform.

   Time: PT2M

6. Strain aromatics

   When the garlic starts to brown (but before it blackens), remove the pan from heat. Pour the oil through a fine‑mesh strainer into a clean container, discarding the solid aromatics (you may keep a few lightly browned bits for extra flavor).

   Time: PT3M

7. Re‑heat oil

   Return the strained oil to the saucepan, increase the heat to medium, and let it come to a gentle simmer for about 1 minute.

   Time: PT2M

   Temperature: medium heat

8. Combine oil with spices

   Slowly pour the hot oil over the dry‑spice mixture, stirring constantly so the chili flakes and seasonings are fully coated.

   Time: PT2M

9. Finish with aromatics

   Stir the previously strained garlic‑onion pieces back into the oil‑spice blend. Mix until evenly distributed.

   Time: PT1M

10. Cool and store

    Allow the chili oil to cool to room temperature, then transfer it to a sterilized glass jar. Seal tightly and refrigerate.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g