Garlic Ginger Chili Oil
Spoiler alert: homemade hot sauces are incredibly easy! Toasted sesame and fried garlic give a deep, nutty richness to this super-spicy oil.
Servings: 2 cups
Calories: 101kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.