Description
This chili paste is very complex in flavor, and one of my all-time favorite condiments. Although it is on the spicy side, it’s not as hot as you think. It’s wonderful stirred into just about everything, and makes a fabulous dipping sauce with a splash of tamari and a small dollop of the chili paste. This recipe was adapted from the Hot Chili Oil recipe in the China Moon Cookbook by Barbara Tropp.
Ingredients
Scale
- 1 1/2 cups toasted sesame oil
- 1 cup dried chili flakes
- 2/3 cup fermented black beans, coarsely chopped (not regular black beans)
- 7 large garlic cloves, lightly smashed
- 1/4 cup dried onion flakes
- 1 tablespoon finely minced and peeled fresh ginger root
- 1 tablespoon plus 2 teaspoons organic granulated sugar
Instructions
- Combine all of the ingredients into a large saucepan and bring to a low simmer over medium heat, stirring occasionally.
- Once the mixture is at a simmer, reduce the heat slightly and continue to cook at a very low simmer for 15 minutes, stirring as needed.
- You may need to adjust the heat periodically, as you don’t want the mixture to get too hot and burn the chilies.
- Remove from heat and let cool. Remove the garlic from the oil mixture. Scoop the oil and chili mixture into a clean jar with a lid.
- Refrigerate for up to 6 months.
Notes
Copyright © 2014 Julie Hasson
