Take your homemade meals to the next level with two delicious chilli oils! Asad Memon shares his tips and tricks for making Chinese Chilli Oil and Mexican Salsa Macha, so you can get the perfect flavor every time. Made with Dalda, our trusted recipe partner, these flavorful oils are a must-try for adding a spicy kick to your favorite dishes!
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Chinese Chilli Oil:
Ingredients:
-Kashmiri lal mirch (Kashmiri red chillies) deseeded 6-7
-Sichuan peppercorns 1 tbs
-Dalda canola oil 1 & ½ Cup
-Pyaz (Onion) 1 small
-Adrak (Ginger) sliced 1-inch piece
-Tez patta (Bay leaf) 1
-Badiyan ka phool (Star anise) 1
-Darchini (Cinnamon stick) 1
-Lehsan (Garlic) finely chopped ½ Cup
-Lal mirch (Red chilli) crushed ⅓ Cup
-Iodized Himalayan pink salt ½ tsp or to taste
-Sugar ¼ tsp
-Til (Sesame seeds) roasted 1 tbs
-Sirka (Vinegar) 1 tsp
Direction:
-In a pan, add dried Kashmiri red chilli, dry roast in low flame for 3-4 minutes, take out & let it cool completely.
-In a spice grinder, add roasted Kashmiri red chillies & grind well, then set aside.
-Add Sichuan peppercorns, pulse 1-2 times.
-In a pan, add canola oil & heat it.
-Add onion, ginger, bay leaf, star anise, & cinnamon stick; fry on low flame until fragrant & infused with flavor.
-Take out all the ingredients; now add garlic, fry on a low flame until light golden, and turn off the flame.
-While the oil is hot (110-120°C), add crushed red chilli, ground chillies, pink salt, sugar, roasted sesame seeds, vinegar, and mix well.
-Let it completely cool down, transfer it to an airtight jar & it can be stored in the refrigerator for up to 6 months. Yield: (Approx. 300g)
-It can be served/used in different ways, such as with soups, fried rice, pastas, and dumplings!
Salsa Macha (Mexican Chilli Oil)
Ingredients:
-Kashmiri lal mirch (Kashmiri red chillies) deseeded 5-6
-Sukhi lal mirch (Dried red chillies) 9-10 (Substitute: Mexican chillies)
-Til (Sesame seeds) 2 tbs
-Moong phali (Peanuts) roasted ⅓ Cup
-Iodized Himalayan pink salt ½ tsp or to taste
-Zeera (Cumin seeds), roasted & crushed ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Sugar ½ tsp
-Dalda Canola Oil 1 cup
-Lehsan (Garlic) finely chopped ¼ cup
-Sirka (Vinegar) 1 tsp
Direction:
-In a pan, add Kashmiri red chillies, dried red chillies & dry roast on low flame for 2-3 minutes, take out & let it cool completely.
-In a spice grinder, add roasted chillies & grind coarsely.
-In the same pan, add peanuts & sesame seeds; dry roast on low flame for 3-4 minutes or until golden and fragrant; take out & let it cool completely.
-Now add roasted peanuts and sesame seeds, pink salt, cumin seeds, crushed black pepper, sugar and pulse 2-3 times.
-In a pan, add canola oil & heat it.
-Add garlic, fry on a low flame until light golden brown, and turn off the flame.
-While hot (110-120°C), add ground chilli & peanut mixture; mix well until well combined.
-Add vinegar, mix well & let it cool completely & transfer it to an airtight jar & it can be stored in the refrigerator for up to 6 months. Yield: (Approx. 300g)
-It can be served/used in different ways such as with steamed corn, half-fried eggs, chicken cheese toasts, or sandwiches!
