chilli oil
the only condiment you need
ingredients
- dry chilis
- shit ton of garlic
- sesame seeds
- spring onions bulbs (the white part)
- pepper
recipe
- destem your chilis (don’t be a pussy, keep the seeds) and grind them coarsely.
- pulse blend your garlic cloves and finely dice your spring onions.
- assemble the chilis, garlic, sesame seeds, spring onions and pepper in a bowl.
- in a wok, heat up 2 cups of oil and then turn off the heat.
- slowly (REALLY SLOWLY!!) pour in the chili mixture into the oil
- it is going to sizzle and pop and sizzle A LOT so be careful yeah!
- stir lightly so that every bit of garlic “touches” oil.
- let it cool and then pour in sterilized, DRY glass jars.
tips
- oil does not come to a boil. so how do you know it’s hot enough? after 10 minutes on medium-high heat, drop a tiny bit of garlic and if it pops and sizzles immediately in the oil, voila it’s hot enough!
- pulse blending the garlic is important to a. keep it coarse and b. not render it to a paste with defo more moisture.
- no, your mason jar that takes any other hot liquid will defo break if you try pouring hot oil in it. so let it chill.
- PLEASE sterilize your jars! it’s too humid in india and baby jeanie has wasted too many condiments by being lazy.
- the crisp (solids) is more important so don’t fret if the recipe doesn’t yield a lot of oil. you just need to have enough oil to create a barrier between the crisp and outside air.