Garlic / Jalapeno Oil

The Gold-Standard Method (Heat-Infused, Restaurant-Safe)

Ingredients

• Neutral oil: grapeseed, rice bran, avocado, or light olive oil

• Garlic: peeled, lightly smashed (not minced)

• Jalapeño: fresh, sliced into rounds or split lengthwise

• pinch of salt,

Ratios

• 1 quart oil

• 8–10 garlic cloves

• 1–2 jalapeños (seeds in = heat, seeds out = green aroma)

Method

1. Cold start

   • Combine oil, garlic, and jalapeño in a saucepan.

   • Garlic fully submerged. This matters.

2. Low, slow heat

   • Bring to 180–200°F, no bubbling, no frying.

   • Hold for 45–60 minutes.

   • You want gentle perfume, not browned garlic.

3. Kill the heat

   • Let cool completely.

   • Strain everything out. No solids in storage.

4. Store

   • Squeeze bottle or quart container.

   • Refrigerated: 1–2 months.

   • Room temp: 1–2 weeks max (I still fridge it for peace of mind).