Chile Oil Macha (Print View)
A bold and flavorful mix of chile flakes, nuts, and spices soaked in warm, savory oil—perfect for enhancing your meals.
# What You'll Need:
01 -
1 oz roasted sesame seeds (black works best)
02 -
1 oz roasted pepitas
03 -
1-2 teaspoons granulated sugar
04 -
1 oz dry roasted peanuts, chopped roughly
05 -
1/2 cup chile flakes
06 -
3 cloves garlic, finely chopped
07 -
2 tablespoons soy sauce
08 -
2 cups avocado oil (or any neutral oil)
09 -
1 shallot, finely chopped
10 -
1-2 teaspoons kosher salt
11 -
2 tablespoons hot sauce (or vinegar)
# Directions:
01 -
Put the chile flakes into a large heatproof bowl, and set a fine strainer over it for later use. Let it sit aside for now.
02 -
In a saucepan, warm the oil on medium-low heat until it reaches 300ºF-325ºF. Toss in the minced garlic and shallots, stirring often for about 5-6 minutes, or until they turn golden without burning.
03 -
Slowly strain the hot oil onto the chile flakes, catching the fried garlic and shallots in the sieve. Let the chile flakes soak in the oil for around 30-60 seconds, then set the strained aromatics aside.
04 -
Combine the chile oil with the peanuts, seeds, soy sauce, hot sauce, and half of the sugar and salt. Stir super well so everything blends evenly.
05 -
When the oil cools to a warm temperature, mix in the set-aside garlic and shallots. Adjust the sweetness or saltiness by adding the remaining sugar and salt as needed.
06 -
Move it to a sealed container and store it in the fridge for up to one month. Use clean tools each time to keep it fresh. Let it sit at room temperature for a bit before serving to soften for easier use.
# Notes:
01 -
Whole dried chiles can take the place of chile flakes if they're toasted and ground to your preferred texture.
02 -
The flavor only gets better over time, making this an awesome condiment to prepare ahead.