This fiery chili oil with sesame seeds is the perfect addition to any dish, adding a delicious kick of heat. Made with dried red chili peppers, our vegan-friendly salsa macha is not for the faint of heart. But don't worry, if you're not a fan of too much heat, you can always substitute with a milder dried chili.
This fiery chili oil with sesame seeds is the perfect addition to any dish, adding a delicious kick of heat. Made with dried red chili peppers, our vegan-friendly salsa macha is not for the faint of heart. But don't worry, if you're not a fan of too much heat, you can always substitute with a milder dried chili.
Ingredients
2 EA garlic clove
2 OZ / 50 G dried red pepper
7 OZ / 200 ML vegetable oil
3.5 OZ / 100 G peanut
2 OZ / 50 G sesame seeds
1 TBSP sea salt
1 TBSP brown sugar
Directions
Peel garlic cloves. Removes seeds, veins and sticks from chili peppers.
Add vegetable oil, garlic cloves, sesame seeds, peanuts and dried peppers into the mixing bowl. Close the lid with the measuring cup removed, then cook for 15 minutes / 212°F|100°C / speed 2 / stir.
TIP: You have to let the bowl and its contents completely cool down.
Once cooled down, add brown sugar and salt. Blend for 10 seconds / speed 7. Place the salsa into a sealed container and store it in the fridge.
