I call this an everything sauce because it goes on breakfast, lunch, and dinner – from eggs to spaghetti to salad dressing. It’s only as hot as the chiles you use so the heat level is up to you.
I’m on the hunt for new hot sauces since we managed to run out of our whole collection all at once. I always keep sambal oelek and el yucateco green on hand, but the others are being replaced with fun new flavors – the current favorite is this blueberry ghost pepper sauce!
I had big dreams for bottling all my own chile sauces from my own garden this summer… then Golden got pounded with two-inch ice balls last week while we were out of town. All my little just-planted seedlings are very dead. We’ll see how motivated I can be to replant everything.
The oil will keep for several weeks, but the longer it sits, the more intense the heat; you can cut it with a little more oil after a couple weeks if needed. Because the ingredients list is so simple, this recipe is veggie, vegan, and gluten friendly!
- 2 T. sesame seeds
- 1 1/2 cups vegetable oil
- 6 garlic cloves sliced
- 1 1/2 inches fresh ginger peeled & sliced
- 2 oz. dried chiles roughly chopped
- 1 t. ground coriander
- 1 t. salt
Toast sesame seeds over medium-high heat in a large pan until lightly golden brown.
Add oil, garlic, and ginger. Simmer for about 5 minutes, then let cool for 5 minutes.
Stir in chiles, coriander, and salt, then let cool for 10 minutes.
Pulse in a food processor until garlic, ginger, and chiles are finely ground.
Store in an airtight jar up to a month in the fridge. Shake well before use.
Most types of dried chiles will work great in this recipe! I used a combination of thai birdseye, ancho, and guajillo chiles that I had on hand.