Many popular Chinese chili oils or "chili crisps" use ground dried chilies, but this recipe uses fresh chilies, gently simmered with garlic and oil until they become velvety-soft. We are using it for noodles & dumpling dipping sauces, as well as non-Asian things like avocado toast & tacos.
Ingredients
- 8 fat garlic cloves, finely chopped
- 1 pound / 500 g fresh red chilies, seeded and finely chopped
- 1 tablespoon fine sea salt, or more to taste
- 6 tablespoons light vegetable oil
- 2 teaspoons sugar, or more to taste
Instructions
- Chop the garlic and chilies. Make sure to remove the chili seeds so the sauce will be smooth. You can use a food processor to mince them. Place the garlic and chilies in a medium bowl, sprinkle with the fine sea salt, toss, and let sit for about 5 minutes so that they sweat.
- Pour the oil into a wok or a large frying pan and set it over low heat. Add the garlic and chilies and cook slowly for about 10-15 minutes, stirring every minute or so as they gently bubble away and dissolve into a slightly mushy and aromatic sauce.
- Mix in the sugar, cook for another minute, and then taste. Add more salt or sugar as desired.
- Scrape the hot chili sauce into a sterilized jar. When the sauce has cooled, screw on the lid and refrigerate.