rosemary chili oil dip
serves 4-6 | 15 minutes
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heat-proof bowl
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1/2 cup avocado oil
6 cloves garlic (or up to 1 small head)
1 large stem fresh rosemary
1 heaping tbsp italian chili flakes
1/4 tsp sugar
1/8 tsp salt
2 tsp tomato paste
bread to serve
slice and crips garlic
using a mandoline or sharp knife, slice garlic into thin slices - if you’re using a knife, worry less about getting it super duper thin and more about getting the slices even.
add 1/2 cup avocado oil to small frying pan. Add garlic to cold oil, then place on medium heat. Cook for about 5-7 minutes until garlic starts to turn golden - pull it before you think it is ready, just as it starts to turn brown since it will continue to cook once you remove it from the oil.
use a mini sieve or slotted spoon to remove all the garlic from the oil and place on a paper towel to drain (try and it get it all or you’ll have burnt bits in your crisp).
make your base
while your garlic cooks, to a heat-safe bowl add: 1 heaping tbsp italian chili flakes, 1/4 tsp sugar, 1/8 tsp salt and 2 tsp tomato paste. Set aside.
crisp your rosemary
once you’ve removed all the garlic from the oil, immediately add your full sprig of rosemary and cook for about 30 seconds until the sizzling slows down, this means most of the moisture is gone from it so it’s done.
remove from oil and place on your paper towel.
finish up
take that warmed-up oil straight from the stove and dump it into your bowl over your base - it should sizzle but don’t sweat it if it’s not loud, it will still work.
mix well, your tomato paste won’t fully incorporate but that’s ok, just try and get it into small chunks.
chop up fried rosemary and garlic into slightly smaller bits and dump into the oil as well.
mix and serve, or store in the fridge immediately if you’re not using right away, and use within 10 days.
