Chili oil is a staple for Asian foods as an ingredient, drizzle, or dipping sauce but many are not vegetarian (contains fish oil) and most are not suitable for those following a Jain diet (contain garlic). But, wait no longer as I have perfected this chili herb oil that is un-be-LEAF-ably delicious and fresh tasting. Spoiler alert – it’s because of all the fresh herbs. I tossed the oil in noodles this time but go wild with your imagination and enjoy to your heart’s content!
INGREDIENTS
¼ c sesame oil (or any neutral oil)
1 tbs Sichuan peppercorns (or black pepper)
¼ cup Sichuan chili flakes (or red chili flakes)
¾ tsp salt (to taste)
1 tbs soy sauce
1 tbs stir fry/hoisin sauce (can omit if you can’t find)
1 tbs chili sauce (similar to sambale but this does not contain garlic)
1 tbs creamy peanut butter
1 tbs black sesame seeds
1 tbs rice vinegar
¼ cup each cilantro and Thai basil Optional: star anise and bay leaves
METHOD
1 Mix all ingredients except oil together
2 Heat oil but be careful that it does not overheat
3 Pour the heat over the ingredients and whisk together
4 Pull out the star anise and bay leaves if you added it
5 Gently mix in the noodles and enjoy!
Note: feel free to adjust the ingredients to align to your taste
FOOD RESTRICTIONS
🌱Vegan friendly
🌱Jain friendly
Tags: Jain, Asian, Chutneys/Sauces/Condiments
