Crunchy Chilli Oil
Rich, savoury, and deeply aromatic with plenty of crunch from golden garlic, shallots, and sesame seeds.
Crispy garlic and shallots are gently cooked in extra virgin olive oil until deeply golden, then folded through chilli, toasted sesame, tamari and warm spices.
Spoon it over fried eggs, roast vegetables, sourdough, noodles, rice, grilled meat or a bowl of something simple that just needs a little bit extra flavour. The crispy garlic and shallots are just as important as the chilli oil itself, giving every spoonful texture as well as heat.
Ingredients
250mL extra virgin olive oil
40g dried chilli flakes
2 shallots, finely sliced
8 garlic cloves, finely sliced
3 tbsp white sesame seeds
1 tbsp tamari
1 tsp coconut sugar or rapadura
1 tsp sea salt
1 cinnamon stick
Optional: 1 tsp smoked paprika
Method
Place the olive oil, shallots, garlic and cinnamon stick into a saucepan over low heat. Cook gently for 15–20 minutes, stirring often, until the shallots and garlic are deeply golden and crisp.
Strain the oil into a glass or heatproof bowl, reserving the crispy shallots and garlic.
Add the chilli flakes, sesame seeds, coconut sugar, sea salt, smoked paprika if using, and tamari to the hot oil. Stir carefully; the chilli and sesame should gently sizzle.
Allow the oil to cool for 5 minutes, then stir the crispy shallots and garlic back through.
Spoon into a sterilised jar and allow to cool completely before sealing.
Enjoy!
