This recipe is months in the making and we finally got it to a point where we can share it with you.
Spicy herbal infused oil with crunchy garlic, shallot, and ginger. We round out the pallet with our Razzle Dazzle seasoning which has ingredients like orange peel, ginger, allspice, jalapeño powder and more.
All of the best flavors of the holiday, infused into a fiery chili crunch oil. Use it to on turkey, prime rib, ham, potatoes, and vegetables, or eat it out of the jar. It’s a perfect gift for a flavor-loving friend.
2 cups peanut oil
1/4 cup sugar
1/4 cup chili flake
1/4 cup herbs de Provence
3 tablespoons HLM BBQ Razzle Dazzle
1 large shallot thinly sliced
8 garlic cloves thinly sliced
2 tablespoons minced ginger
In a medium pot add oil, shallot, garlic, and ginger. Slowly bring the temp up to 225F and let cook for about 20 minutes, stirring frequently to prevent burning. Cook until garlic starts to lightly brown. While cooking prepare the other ingredients.
In another heat-resistant bowl add sugar, chili flakes, herbs de Provence, and Razzle Dazzle. Whisk until well combined.
Using a slotted spoon, remove garlic, shallot, and ginger from the oil and place in the heat-resistant bowl with the other ingredients. Bring the oil up to 350F.
Using a sieve, carefully pour the hot oil through the sieve into the heat-resistant bowl (contains the chili flake, garlic, ginger, etc) and carefully whisk for about 2 minutes until the sugar dissolves. *You may want to do this by an open window.
Once cool, spoon the mixture into a mason jar. It should keep for about a month.
Use to top chicken, turkey, a rib-eye roast, ham, eggs, potatoes and anything else you can think of.
Purchase our seasonings here:
Check out the INKBIRD Thermometer here (affiliate link):