An aromatic, golden-red drizzling oil bursting with smoky warmth and garlic depth, designed to elevate artisan pizza, noodles, fried eggs, or fresh bread.
Ingredients
2 tbsp dried crushed red chili flakes (or Sichuan chili flakes)
1 tbsp dehydrated garlic chips
1 tsp dried oregano or thyme
1 cup (240ml) avocado oil or extra virgin olive oil
Pinch of flaky sea salt (for serving)
Directions
1. Add dried chili flakes, dehydrated garlic chips, and oregano into the MOJO1 chamber.
2. Fill the reservoir with avocado oil.
3. Select the MOJO1 precision infusion setting (20 minutes) to draw out maximum flavor without scorching the garlic.
4. Pour the amber oil into a clear glass oil bottle or container.
5. Drizzle generously over warm dishes right before serving.
Recipe Note
Using dehydrated garlic instead of raw garlic keeps the oil fresh and shelf-stable for up to 3 weeks in a cool, dark pantry.
An aromatic, golden-red drizzling oil bursting with smoky warmth and garlic depth, designed to elevate artisan pizza, noodles, fried eggs, or fresh bread.
Source & attribution
By Kelsey J. Published on fuzetrix.com. This page preserves the published recipe; it does not independently validate its method, safety, claims or device settings.
