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5 Ways to Use Garlic Chili (Beyond Eggs)
Garlic Chili is the bottle we reach for without thinking. Yes, it’s perfect on eggs — but it’s a workhorse, and it’s a shame to stop there. Here are five everyday wins.
Five easy wins
- Fried rice. A tablespoon stirred in at the end wakes up the whole pan — garlic on garlic, no complaints.
- Pizza. Skip the dusty red flakes. A few drops per slice is the upgrade you didn’t know you needed.
- Roasted vegetables. Toss broccoli, potatoes, or squash with a spoonful before they go in the oven; the heat mellows and the garlic caramelizes.
- Compound butter. Mash a teaspoon into soft butter for grilled corn, steak, or warm bread.
- Marinades. Garlic Chili plus oil, a splash of vinegar, and salt is a five-minute marinade for chicken or tofu.
It’s a medium heat that builds slow, so it plays well with food instead of bulldozing it. That’s the point of growing and fermenting our own — flavor first, heat right behind it.