This recipe is inspired by a recipe for Sichuan Chili Oil in Meera Sodha’s new cookbook East. I had to figure out how to make it without Sichuan chili so this is what I came up with. I love it so much! Read on for a super delicious recipe that is going to turn into one of your favorite things to eat!
Chili oil is so flavorful and a great way to punch up the flavor of almost anything – ramen, grilled tofu, scrambled tofu, baked potatoes, tomatoes, cucumbers, etc. etc. If you are someone who likes hot sauce, use this instead.
I use Aleppo pepper which I buy from Crimson and Clove because it is fruity, earthy, and spicy. Along with ground pepper, coriander and lemon zest makes for a delicious condiment that will keep for months in the refrigerator. But I bet i won’t last that long!
Aleppo Pepper Chili Oil
- 1 cup sunflower oil
- 2 tablespoons Aleppo pepper
- 1 tablespoon fresh lemon zest
- 2 teaspoons tamari
- 1 teaspoon coconut sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 small jalapeno, deseeded and diced small
- 1 clove garlic, pressed
- Salt, a pinch
- Fresh pepper, a few grinds of the mill
Add all of the ingredients to a small saucepan. Turn the heat to low and let sit to cook together for 5 or so minutes, until the oil is just starting to sizzle.
Take off the heat and let cool completely. Store in an airtight jar in the refrigerator.