Cook Time: 35mins
- 1.5 cup peanut oil
- 2 serrano peppers, rough chopped
- 1 shallot, rough chopped
- 10 cloves garlic, rough chopped
- 1 teaspoon black peppercorns or Sichuan peppercorns
- ¼ cup red chili flakes
- 1 tablespoon smoked paprika or a Gochugaru seasoning blend or cayenne for more heat
- 1 tablespoon soy sauce
- 3 tablespoons sesame seeds
- 1 teaspoon sugar
- 1½ teaspoon sea salt
- Add the oil to a small pot along with the serrano peppers, shallot, garlic, and peppercorns.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown.
- Remove from heat and allow to cool for 2-3 minutes.
- In a separate bowl, mix the chili flakes, paprika (or Gochugaru), soy sauce, sugar, and salt.
- Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- Once dry add the crispy pieces back to the oil.
- Cover and refrigerate overnight before serving to let all of the flavors blend and intensify.
Where and how do we use this deliciousness? Oh, so many options. Here are a few of my favorites!
- Toss with egg or rice noodles for an easy Asian-inspired noodle dish. Add sauteed broccoli, onion, and shredded carrots.
- Use as a stir-fry finishing oil.
- Slather on sandwich bread with mayo, grilled chicken breast, and mixed salad greens for a great sandwich.
- Add to stir-fried rice.
- Spoon on grilled steak or roast chicken.
- Toss into a salad with shredded chicken, chopped peanuts, shredded carrots, spring mix, and shredded red cabbage with a lime vinaigrette dressing.