Salsa Macha Chile Oil (Print Version)
# Ingredients:
01 -
2 cups avocado oil (or neutral oil)
02 -
1 shallot, minced
03 -
3 cloves garlic, minced
04 -
1/2 cup chile flakes
05 -
1 oz dry roasted peanuts, roughly chopped
06 -
1 oz roasted pepitas
07 -
1 oz roasted sesame seeds (black preferred)
08 -
2 tablespoons soy sauce
09 -
2 tablespoons hot sauce (or vinegar)
10 -
1-2 teaspoons kosher salt
11 -
1-2 teaspoons granulated sugar
# Instructions:
01 -
Place the chile flakes in a large, heat-safe bowl with a mesh strainer positioned over the top. Set aside.
02 -
Heat the oil over medium-low heat to 300ºF-325ºF in a saucepan. Add the minced shallots and garlic, cooking for 5-6 minutes until golden, stirring frequently to prevent burning.
03 -
Carefully pour the hot oil over the chile flakes, using the mesh strainer to catch the fried shallots and garlic. Set the aromatics aside while allowing the chile flakes to bloom in the oil for 30-60 seconds.
04 -
Add the nuts, seeds, soy sauce, hot sauce, and half the salt and sugar to the chile-infused oil. Stir thoroughly to combine all components.
05 -
Once the oil has mostly cooled, incorporate the reserved fried shallots and garlic. Adjust seasoning with remaining salt and sugar to taste.
06 -
Transfer to an airtight container and refrigerate for up to one month. Always use clean utensils to prevent spoilage. Before serving, bring a few tablespoons to room temperature to soften the salsa macha for easier drizzling.
# Notes:
01 -
Whole dried chiles can be substituted for chile flakes by toasting and grinding them to the desired consistency.
02 -
The flavor develops and deepens over time, making this an excellent make-ahead condiment.