Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chilli paste
Oil
Utensils
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How it's done
Chilli paste
In a food processor or using a mortar and pestle, blend the chilli with all the other ingredients up to and including the sesame seeds until you have a smooth paste.
Oil
Pour the oil into a pan along with all the other ingredients and the chilli paste, simmer over a very low heat for approx. 15 mins. Pour the hot chilli oil into the clean, dry bottles, seal tightly and leave to cool on an insulating surface.
| Note: | Leave to infuse in a dark, dry place for approx. 2 weeks to allow the flavours to intensify. |
|---|---|
| Shelf life: | Store in a dark, dry place for approx. 1 month. Once opened, consume the oil quickly. |
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