Cook Time: 35mins

Ingredients

• 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

Instructions

1. Add the oil to a small pot along with the serrano peppers, shallot, garlic, and peppercorns. 
2. Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. 
3. Remove from heat and allow to cool for 2-3 minutes. 
4. In a separate bowl, mix the chili flakes, paprika (or Gochugaru), soy sauce, sugar, and salt.
5. 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.
6. Once dry add the crispy pieces back to the oil.
7. Cover and refrigerate overnight before serving to let all of the flavors blend and intensify.

Pairing Ideas

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.

Enjoy!