The perfect accompaniment to your dumplings, noodles and soups. This recipe packs a punch.
- 1 Cup Vegetable Oil
- 15 Cloves of Garlic
- 1 tbsp Seasme Seeds
- 1/2 Cup Chili Powder coarsely ground
- Salt to taste
Add Oil to a saucepan and cook on a low flame until the Oil is hot
Now add 12-15 cloves of lightly crushed garlic (I like to leave the skin on), heat this oil on a low flame for 10-15 minutes until the garlic gently cooks and obtains a light brown colour
Add 1 tbsp Sesame Seeds
Add 1/2 Cup Coarse chilly powder (I made my own in a blender with whole chillies) and salt to taste to a thick glass jar or bowl
Pour ththe piping hot oil and garlic cloves over the chilly powder and stir well until everything is mixed
Once the chili oil cools down, you can secure the lid, refrigerate it and use it upto a month.