Who knew that so may people wanted to make their own chili oil……
The great thing about this recipe is that it is really simple to do and doesnt take a whole lot of time. You can also play around with the measurements, peppers, sweetness to really make it your own. Whether you like it super hot like me, maybe a little milder, or even sweet. The options are endless.
A lot of you were asking me what do you use this on, or what does it go with. The answer is any and EVERY thing! I think it works best with vegetables. I love it on my eggs (stay tuned for this weeks #SundaySammie), and it goes great with pasta as well (think spicy garlic noodles). As far as using it on your protein is concerned, I would say that chicken and fish are probably best. I would stay away from red meat with this one, but that is just my preference, you may like it.
So here is the recipe:
Grocery Cart
2.5 cups neutral oil ( i used grape seed, canola and vegetable are also good options)
10-15 Chile de Arbol
10 -15 Guajillo Chili
3 TBL Ginger (minced)
3 TBL Scallion (mined)
3 TBL Cane Sugar
2 TBL Jalapeno (minced)
2 TBL Toasted White Sesame Seeds
2 Garlic Cloves (micro planed)
1 TBL Red Pepper Flake
1/2 TBL Szechuan Pepper Corns
1 TBL Bassetts Blends All Purpose HOT
2 teaspoon Kosher Salt
Directions:
In a heavy bottom sauce pan, heat your oil on medium low heat until it JUST begins to smoke. If it is smoking heavily, reduce the heat.
While the oil is heating up, mince your ginger, scallions, jalapenos
Next, using a spice grinder or blender, add in the dried chilis, red pepper flakes, and peppercorns. Blend until almost a powder.
Next, using a tempered bowl, something that will stand up to the heat of the oil, add in all of the above ingredients EXCEPT the oil.
Once all ingredients are added, CAREFULLY add in oil 1 ladle at a time and stirring to combine after every 3 ladles.
Continue this process until all the oil has been added, and continue to stir until fully incorporated.
Let cool and transfer to a mason jar and enjoy!
Chris Bassett 