Chinese Chile-Scallion Oil

That is true, and that is why the garlic and ginger are cooked for at least 15 minutes in the oil in this recipe.

Raw garlic cloves should not be used to make garlic-flavored oil, unless you are going to use up the oil within a day or so.

I'd add the sesame oil after its cooled. Heating sesame oil decreases the flavor tremendously.

This is a great recipe for my all-time favorite condiment. (The only thing I might do is mash some black beans into it.) Please note that you must not burn these chiles. I burned crushed red pepper once and had to vacate the house for a number of hours while the gas cleared. We didn't have the Chinese feast I had planned. We got take out and ate it on the porch!

I've kept it for up to six months, but after that you should toss and start over. It's probably still safe to eat, but he flavor is not the same.

I agree with those that raise food safety concerns. This looks delicious and I will try it, but will keep it refrigerated, freezing small batches I can thaw as needed.

Low-acid foods can contain botulism spores which could then bloom in the no-oxygen environment of the oil. Prolonged heating above 250 degrees is necessary to destroy the spores.

Botulism toxin present in food can be eliminated by heating the food to boiling or above for ten minutes, but why take chances?

Excellent recipe. The addition of the Chinese black beans (def not 'turtle' beans!) gives a very hearty bass note to this beautiful saucy oil. It's the closest taste I've found to the gold standard of Lo Gan Ma's black bean chilli oil. Thanks!

So how long can this be expected to keep in the refrigerator?

I make an oil similar to this with shallot instead of scallions and the addition of Sichuan peppercorns. I use it in nearly ever stir fry.

Thanks. This is useful. Cooking with spice infused oils is so wonderful, or adding it to a fresh salad. Might I suggest to not add scallions during the cooking and cooling process. It will make the oil last longer. And I do store it in the fridge, and bring it whatever I need to room temp before using. It also makes a great rub for meat.

Tardy to the party, but yes RE things like raw garlic and ginger in oil. In fact, I remember several years ago there was a recall of chopped garlic in oil right in Queens--several cases of botulism, including some fatalities. Not sure why they even sell the stuff. So, by all means, cook your stuff down well and don't stint on time.

Also raw garlic and oil preparations stored at room temperature only have a four hour window before harmful bacteria begins to grow. FYI

Make popcorn with this oil. Use it in salad dressings, in cheddar biscuits, and as the oil to fry "Nut seed patties" from either Diet or Recipes for a Small Planet.

You could. But the "sludge" is delicious on its own. If there is too much red pepper heat for your taste, add more of the other ingredients to bring the heat down. As commenter Mike Wilson suggested, adding Chinese fermented black beans is a great idea.

This is a great and adaptable recipe.

I was under the impression that if you store something like fresh ginger or garlic in oil, you can get botulism?

All of these people commenting without bothering to even read the one paragraph recipe is truly sad.