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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 mild 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.