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 -
30g dry roasted peanuts, roughly chopped
06 -
30g roasted pepitas
07 -
30g roasted sesame seeds
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 150-165°C in a saucepan. Add the minced shallots and garlic. Cook for 5-6 minutes, stirring often, until golden. Monitor closely to prevent burning.
03 -
Carefully pour the hot oil through the mesh strainer over the chile flakes, catching the fried shallots and garlic. Set the strained aromatics aside. Allow the chile flakes to bloom in the hot 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 until well combined.
05 -
Once the oil has mostly cooled, reintroduce the 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 portion to room temperature to soften for easy drizzling.
# Notes:
01 -
For whole dried chiles, toast and grind approximately 15-20 dried chiles, removing seeds for less heat if desired.
02 -
The salsa will thicken when refrigerated but will return to normal consistency at room temperature.