Mexican Chile Oil (Print Version)
# Ingredients:
01 -
2 cups neutral oil (like avocado oil)
02 -
1 shallot, finely chopped
03 -
3 garlic cloves, finely chopped
04 -
1/2 cup chili flakes
05 -
30g roasted pepitas
06 -
30g dry roasted peanuts, coarsely chopped
07 -
30g sesame seeds, roasted
08 -
2 tablespoons hot sauce or vinegar
09 -
2 tablespoons soy sauce
10 -
1-2 teaspoons granulated sugar
11 -
1-2 teaspoons kosher salt
# Instructions:
01 -
Set a large, heatproof bowl with chili flakes in it, then put a strainer on top and leave it for now.
02 -
Warm the oil slowly on medium-low heat in a saucepan until it reaches 150-165°C. Toss in the garlic and shallots. Stir frequently and let them cook for about 5-6 minutes until golden, keeping an eye on them so they don't burn.
03 -
Carefully strain the hot oil over the chili flakes through the mesh while reserving the fried garlic and shallots. Let the chili flakes soak in the hot oil for 30-60 seconds to release their flavor.
04 -
Add the seeds, nuts, soy sauce, hot sauce, and half the sugar and salt to the oil with the chili. Stir it all so it's nicely mixed.
05 -
Once the oil isn't too hot, toss the garlic and shallots you set aside back in. Adjust the flavor with the leftover salt and sugar until you're happy with it.
06 -
Spoon it into a sealed container and keep it in the fridge for up to a month. Always use clean spoons to avoid spoiling it. Take out what you need ahead of time so it softens for easy drizzling.
# Notes:
01 -
If you're using whole dried chilies, toast and grind about 15-20 of them. Take out the seeds if you want to dial down the spice.
02 -
The salsa thickens when cold but returns to its normal texture once it warms up.