This is a spicy chili oil that can be used for cooking and dipping.
500g Fresh chili peppers (any kind will do, pick ones appropriate to your tolerance level)
3 tsp Salt
1 Clove garlic
1/2 tsp Sesame seeds (raw, white sesame works best)
1/2 tsp "13 Spices" spice mix powder (*optional)
1 cup Vegetable oil
Measuring spoons and cups
Cloth for straining peppers
Glass jar with lid
Step 1: Prep the Chilies
Mince the chilies, place in a bowl with 2 tsp of salt and stir.
Wait 5 - 10 min. When the chilies start releasing liquid, wrap them in a kitchen cloth and squeeze out as much water as possible. Discard the water.
Take the chilies out of the cloth and place on a plate next to a warm windowsill, warm radiator or on a baking tray in a toaster oven at a low temperature (< 80°C) until they are completely dried.
(It's possible to skip the drying. Drying gives the chilies a nice crunchy texture)
Step 2: Assemble
Put the chilies into a clean, dry jar along with:
1 tsp salt
1 Garlic clove, minced
1/2 tsp White sesame (raw)
1/2 tsp of "13 Spices" spice mix powder (*optional)
* "13 Spices" can be found in most Asian supermarkets (see image of the yellow and brown box). The ingredients in this spice mix are: Star anise, fennel seed, Sichuan peppercorn, galangal, dried orange peel, black pepper, cardamom, cinnamon, ginger, licorice, clove and angelica. Using this powder mix is optional. Feel free to improvise with any combination of the listed ingredients.
Step 3: Sizzling Hot Oil
Heat vegetable oil in a saucepan at medium heat.
Test the temperature by tossing a small piece of garlic into the oil. If the garlic bubbles on contact and floats, the oil is ready.
Pour the hot oil into the jar.
When the oil cools, it's ready to eat. This condiment is best eaten within a few days.
Keep it refrigerated to avoid the risk of botulism.