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Asian chili – shallot – oil

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Ingredients for 1 servings:

  • 100 g chili pepper(s), dried
  • 350 g shallot(s)
  • 10 cloves garlic
  • 1 liter vegetable oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the shallots and garlic and finely chop everything. Heat together with the oil and cook over low heat for 20 minutes, until the shallots are browned. Let cool, filter through a coffee filter, reheat, and pour hot into sterilized bottles. This spicy, tangy, fiery red oil will liven up everything—from goulash to spring roll dips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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