Spicy! Yep, I definitely love a spicy condiment. In 2020 I introduced Granny’s Insane Pepper Oil, and not to be outdone, I’ve created my own take on the ultimate Caribbean pepper oil. Today’s version is a bit more subtle, with a great balance of flavors for dim sum, steamed dumplings, or drizzled on barbecued meats and veggies. It’s also delicious when you add a drop or ten to your breakfast egg dishes.
You will need…
2 tablespoons minced garlic
2 tablespoons chopped green onions (Green onion)
2 tablespoons freshly chopped pepper (I used a bird’s eye view)
2 tablespoons white sesame seeds
2 tablespoons chili flakes
1 cup vegetable oil
2 tablespoons light soy sauce
2 tablespoons of black pepper (Chinese) Vinegar
2 tablespoons oyster sauce
3/4 teaspoon salt
1 teaspoon chicken powder (Stock/bouillon)
1 teaspoon white sugar
2 tablespoons chopped coriander
3/4 teaspoon grated ginger
Note! I recommend watching the video below as it goes into more detail about the recipe: You will be working with very hot oil so be careful!
All that’s left to do is assemble it, so make sure you have everything ready in advance.
In a heavy-bottom (deep) bowl, add the garlic, green onions, chopped chili peppers, sesame seeds, and chili flakes. Next, heat the oil until it smokes.
There are Very carefulPour hot oil over everything When it’s safeMix together.
Once thoroughly mixed, add all other ingredients.
Stir one last time and your chili oil is ready.
Store in a clean container (I used a glass container because it would stain plastic.)It will last for a few days on the counter or a few weeks in the fridge. It will settle, so you’ll need to shake and stir well before using.
Steam the dumplings and enjoy.
