🥘 Ingredients
- garlic cloves 12
- neutral-flavored oil such as avocado oil 0.67 cup
- roasted peanuts 1 cup
- Sichuan chili flakes 4 tsp
- white or black sesame seeds ¼ cup
- soy sauce or tamari 6 tbsp
- Chinese black vinegar 5 tbsp
- pure maple syrup or agave nectar 2 tbsp
📝
Either salted or unsalted peanuts will work. If you don’t have these, use red pepper flakes. This is a decently spicy sauce. For mild heat, use a milder chili flake, like gochugaru or even Aleppo pepper, or simply use a smaller quantity of chili flakes.
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1Prepare: garlic cloves , neutral-flavored oil such as avocado oil , roasted peanuts , Sichuan chili flakes , white or black sesame seeds , soy sauce or tamari , Chinese black vinegar , pure maple syrup or agave nectar .
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2Grate the garlic using a grater or garlic press (or mince with a large sharp knife). Shortcut option: add peeled garlic cloves to a food processor or mini chopper, and blitz until minced.
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3Heat the oil in a small saucepan over medium heat until it registers 350ºF / 175ºC. If you don’t have a thermometer, it should take about 5 minutes. To test, add a piece of minced garlic to the oil. If it sizzles immediately, it should be hot enough. While you wait for the oil to come to temp, add the chopped peanuts, chili flakes, and sesame seeds to a medium bowl. Layer the minced garlic on top.
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4Once the oil reaches temperature, carefully pour it over the garlic-peanut mixture (it should sizzle). Stir and let sit for 1 minutes .
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5Pour the soy sauce, vinegar, and maple syrup on top of the chili oil. Stir very well to combine.
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6Safety precaution: Garlic in oil should be refrigerated at all times, so don’t let this sit out at room temperature for more than 15 minutes. Label and store the sauce in a large jar with a lid in the fridge for up to 1 week.