Chili-garlic oil.
Minced garlic, ginger, shallot, plus Sichuan peppercorns, minced Thai red peppers, minced habanero peppers, and a big pinch each of pimenton (essentially smoked paprika) and Korean chili powder, simmered for 15 minutes over very low heat.
- Andrew C (see frenf.it)
Then I strained it through a strainer lined with a coffee filter, and added a dash of roasted sesame oil at the end.
- Andrew C (see frenf.it)
The strained stuff looked pretty good, though, so I put that in a second jar, poured a little oil to cover over that, heated it briefly in the microwave, then added a small pinch of salt and roasted sesame oil.
- Andrew C (see frenf.it)
Internet says the submerged garlic in oil should be kept in the fridge at all times (I put it in right away) and even so, should be used within a week. =(
- Andrew C (see frenf.it)