Homemade chili oil made with shelf-stable fried garlic and shallots instead of fresh ingredients may avoid botulism risks, according to a user seeking holiday gifting advice. The proposed recipe—using canola oil, dried spices, and pre-fried aromatics—raises questions about whether the final product can safely sit unrefrigerated for months. Food safety experts clarify whether sterilizing jars before filling (without post-boiling) would suffice for long-term storage. The discussion highlights key differences between fresh and fried ingredients in preserving homemade condiments.
Looking for advice on making homemade chili oil as gifts for the holidays this year. Everything I've read online says that fresh garlic/shallots/ginger in the chili oil can cause botulism. How does that change if I use store-bought fried garlic and fried shallots - shelf stable, from the Asian grocery store? So the recipe would be canola oil, a handful of dried spices including chili flakes, and the aforementioned fried garlic and shallots. No fresh ingredients. In that case, would the chili oil be a shelf stable product (safe to remain unrefrigerated) for let's say 2-3 months, without a botulism risk? And assuming glass jars, am I fine to sterilize jars before filling, but NOT boil after? submitted by /u/Party_Good [link] [comments]
