Hot Chili Oil
I love having dried red chili in the house, of all different varieties. This fiery condiment, which uses re-hydrated chilis, is one of my favorites. Just be careful -- it's incredibly addictive.
Hot Chili Oil Recipe
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Ingredients​
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1 x Cup Dry Red Chili (Soaked in Boiling Water)
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4 Cloves Garlic (Finely Minced)
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1 Teaspoon Ground Sichuan Pepper
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1 Teaspoon Rice Vinegar
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1 Teaspoon Dark Soy Sauce
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¼ Cup Sesame Oil
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3 Tablespoons Cooking Oil
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Instructions
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Drain the chili from the boiling water (retaining a small amount of the water to use later).
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Roughly chop the chili.
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Add the cooking oil to a saucepan and heat gently.
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Add the garlic and sweat for two minutes.
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Add the Sichuan pepper.
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Add the chopped chili and combine.
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Add the reserved chili water (from soaking the red chili).
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Add the rice vinegar.
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Add the dark soy sauce.
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Cook gently for 3-4 minutes or until almost dry.
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Place the contents of the pan in a blender and pulse blend twice. You don’t want a smooth paste, you need some texture.
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Place the chili paste in a mason jar or other sealable jar.
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Pour over the sesame oil until it covers the chili by a few millimeters.
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Seal and store.
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This should keep for some while, but is so tasty it wont last long.