Savoury Asian Chilli Sauce
We all have a favourite chilli sauce, this is my version of one that I literally put on everything. Perfect to make as it stores well for a couple of weeks, if it lasts that long!
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
* 1/3 cup neutral oil — canola, peanut, grapeseed, or vegetable oil
* 2 tbsp dried red chili flakes, crushed from whole (remove seeds if you want it less hot)
* 1/2 tsp Sichuan peppercorns, lightly crushed
* 3 cloves garlic
* 1 tsp fresh ginger
* 1/2 red onion
* 1 star anise
* pinch of cinnamon
* 1 tbsp sesame seeds
* 1 tsp salt
* 1 tsp sugar
* 1 tbsp soy sauce
* 1 banana chilli deseeded (optional)
Method
1. Prepare the chili mixture
Place the chili flakes, sesame seeds, salt, sugar, and soy sauce in a heatproof bowl.
2. In a food processor, chop onion, garlic, ginger and chilli (optional)
3. Infuse the oil
Add the heated oil, garlic, ginger, onion, Sichuan peppercorns, star anise, and cinnamon to a saucepan.
4. Cook gently
Heat over low to medium-low heat for about 7–10 minutes. The onion and garlic should become golden and fragrant. Don’t let them burn.
5. Pour over the chilies
Carefully pour the hot oil over the chili mixture in several additions, stirring as you go. It should bubble and sizzle.
6. Cool and rest
Allow the chili oil to cool completely. Transfer to a clean jar and let it sit for several hours or overnight, for the flavors to develop.
Storage: Keep refrigerated and use within about 1–2 weeks.
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