Garlic Chile Oil

It feels like any chef worth their weight in salt has a chile oil condiment in their arsenal. This is the one we use at the restaurant. We’ve had it on the menu since day one, and during the height of the COVID-19 pandemic in 2020, we even jarred it up and sold it. My sous chef Ben and I couldn’t produce enough of it. But Ben certainly tried, bubbling vats of the stuff and perfecting it over time. We like to make a little sachet of the spices so they’re easy to remove after