This fresh chili oil is a lot spicier and more floral in aroma than it's dried chili oil counterpart. Try them both. It is spicier because of the type of fresh chili used. Vinegar and sugar help round out and balance its flavor. Because of the fresh ingredients, this oil will not last as long. A little bit goes a long way though!
This chili oil really adds some heat to dishes. Thai bird chilies are very spicy. You can substitute with habaneros if you can't find them. Add just a little to taste at first before adding more. If you love HOT, you'll love this sauce.
Fresh Chili Oil
Ingredients (makes 1/3 cup)
1 teaspoon ginger, grated
3 Tablespoons fresh red chilies, finely chopped (I used Thai bird chilies)
1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon rice vinegar (or white vinegar)
1 Tablespoon sesame oil
1 Tablespoon garlic, finely minced
1/4 cup oil, vegetable, peanut or canola
Directions
In a small heatproof bowl, add and mix together garlic, ginger, chilies, salt, sugar and sesame oil. In a small saucepan over medium high heat, heat 1/4 cup of oil. When the oil gets shimmery, about 2-3 minutes, add minced garlic and stir until fragrant, no more than 30 seconds. Do not burn. Immediately pour over chili mixture. Be careful because it may bubble up a bit. Mix and set aside to cool until needed. This sauce is great right away but even better if made the 1-2 days in advance. If making ahead, store in refrigerator and remove 1-2 hours before serving.
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