I’m an addict. Let me count the many forms I use regularly:
FRESH (bird’s-eye, jalapeños, cayenne, scotch bonnet – all kinds), DRY (whole, crushed and even in a grinder Italian style), MEXICAN PRESERVED AND DRIED (habanero, pequin, pasilla, ancho, chipotle, guajillo, and de arbol), GROUND (this includes standard as well as ground chipotle, ground Korean chilli and cayenne pepper), SAMBAL OELEK (chillies crushed with salt), HARISSA (from North Africa), SWEET CHILLI SAUCE (Malaysian, Vietnamese and Thai), ROASTED CHILLI IN SOYA OIL (Thai), ROASTED CHILLI PASTE (Japanese and Korean), MEXICAN HABANERO SAUCE, CHILLI OIL and last but not least, CHINESE DRIED CHILLI IN OIL (a wonderful condiment made with crushed dried chillies in oil). Try the following recipe:
In a bowl place half a cup of chopped dried chillies, 2 teaspoons of dried garlic granules (this will keep better than fresh garlic), 2 – 3 teaspoons of fried shallots (available from Asian food stores), half a teaspoon of salt (or more to taste), a pinch of sugar (optional) and a few drops of sesame oil (optional). Heat a cup of vegetable oil of your choice until quite hot then pour this over the prepared ingredients. Allow to infuse at least overnight until storing in a jar. This mixture is delicious on meats, dim sum, stir-fry or just about anything! You can also use the spicy infused oil on it’s own.
michelle picker cooks 