I’m one of those people that puts hot sauce on EVERYTHING so a Passover without some kind of chili oil or sauce just isn’t going to cut it for me!
So I made you the simplest, most basic, quick and easy, few-ingredient CHILI OIL, to put on everything from eggs to avocado-smothered matza, chicken, beef & fish!
You can mix this into mayo for a spicy aïoli, Or add honey for an incredible hot honey sauce!
To view the reel on Instagram click here.
KFP Chili Oil
1/4 c red pepper flakes
1 1/2 tbsp finely minced garlic
1 1/2 tbsp finely minced ginger
1 cinnamon stick
1 tsp kosher salt
1 tsp sugar, optional (I prefer to add honey as I’m using it instead)
1 cup grapeseed oil
Method:
In a small saucepan heat the oil until it reaches 220° or it starts to form tiny bubbles. Take care not to overheat or burn the oil.
In a heatproof bowl, combine the spices. Pour the hot oil over the spices, Once the bubble subside give it a quick stir and let it cool.
Store in an an airtight container in the fridge for up to 2 weeks.
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