Add crushed red pepper, minced garlic, and pink salt to the oil. Stir.
Once the oil starts to bubble, turn the heat up to medium high and bring it to a rolling boil. Stir continuously for a few minutes and then remove from the heat. The garlic should be a golden color when you remove it.
Let the oil cool and chili garlic oil finish cooking before using. We like this with soy sauce or tamari as a dip but you can add it to any dish for a kick!
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