This chili paste is very complex in flavor, and one of my all-time favorite condiments. Although it is on the spicy side, it’s not as hot as you think. It’s wonderful stirred into just about everything, and makes a fabulous dipping sauce with a splash of tamari and a small dollop of the chili paste. This recipe was adapted from the Hot Chili Oil recipe in the China Moon Cookbook by Barbara Tropp.
- 1 1/2 cups toasted sesame oil
- 1 cup dried chili flakes
- 2/3 cup dried fermented black beans, coarsely chopped (not regular black beans)
- 7 large garlic cloves, lightly smashed
- 1/4 cup dried onion flakes
- 1 tablespoon finely minced and peeled fresh ginger root
- 1 tablespoon plus 2 teaspoons organic granulated sugar
- Combine all of the ingredients into a large saucepan and bring to a low simmer over medium heat, stirring occasionally. Once the mixture is at a simmer, reduce the heat to low and continue to cook at a very low simmer for 15 minutes, stirring as needed. You may need to adjust the heat periodically, as you don’t want the mixture to get too hot and burn the chilies.
- Remove from heat and let cool. Remove the garlic from the oil mixture. Scoop the oil and chili mixture into a clean jar with a lid. Make sure that the chili goop is covered with oil. If not, drizzle a little sesame oil over top. This will keep it from growing any mold. Refrigerate for up to 6 months.
- Tip: This recipe can be doubled for an extra-large batch
- Gluten-free + Vegan