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Crunchy Chile Sauce

Crunchy Chile Sauce | BourbonandHoney.com -- This hot sauce is savory, spicy and totally delicious. Spoon it on everything from rice bowls to scrambled eggs, roasted veggies or nachos.
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This hot sauce is savory, spicy and totally delicious. Spoon it on everything from rice bowls to scrambled eggs, roasted veggies or nachos.

Ingredients

Scale
  • 1 cup canola oil (or other neutral flavored oil)
  • 1/2 cup sesame oil
  • 1 small onion, evenly minced
  • 5 cloves garlic, evenly minced
  • 3 cups (about 4 ounces) Chinese dried red chile peppers (or Japones or Guajillo peppers), stems removed
  • 3 tablespoons miso paste
  • 2 tablespoons soy sauce (or gluten free tamari)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse Kosher salt
  • 1 teaspoon Sichuan peppercorns, ground finely

Instructions

  1. In a 3-quart heavy bottom saucepan, heat the canola oil and sesame oil to 375°F. Carefully add the onions and garlic and cook, stirring frequently 10 to 12 minutes, or until the onions and garlic are golden brown. Remove the saucepan from the heat; set aside.
  2. In a large skillet over medium heat, add the dried chiles and dry roast them, stirring occasionally until browned and fragrant. Add the toasted dried chiles to the bowl of a food processor and pulse until chopped into small pieces. Carefully (don’t take a deep breath as the chile dust will make you cough!) add the chopped dried chiles.
  3. In a small bowl, whisk together the miso paste, soy sauce, sugar, salt and peppercorns until smooth. Stir into the oil and chile mixture; cool completely.
  4. Pour the mixture into a resealable jar and store in the fridge for 1 week to let the flavors blend. The sauce will keep for about 2 months in the fridge.

Notes

Can’t handle the heat? Swap in mild Guajillo peppers for the spicy red chile peppers.

Nutrition

Find it online: https://www.bourbonandhoney.com/crunchy-chile-sauce/