Paleo Chinese Chili Oil/Sauce

facebooktwittergoogle_pluspinterest Paleo Chili Sauce

I have to admit that I hate shopping in Chinese supermarkets for prepackaged foods, because most things simply don’t have ingredient lists in English, and I like to know what I’m eating!

So, to solve this problem, at least for chili sauce, I decided to make my own. This is actually also the same method for making Chinese chili oil at home (you simply skip the food processing step and then remove all the chilis and peppercorns at the end).

Why Chinese Chili Sauce? When you mix this chili sauce with some coconut aminos, you get a fantastic dipping sauce for a variety of meats and vegetables! This sauce is also great for spicing up any stir-fry any time.

Do you want me to email this recipe to you?
If so, just Click Here.

You start with a pack of dried red chilis, like this 3.5 oz pack.
Dried Red Chilis

And also a small amount of Szechuan peppercorns (which you can get here).
Szechuan peppercorns

Place the chilis and the peppercorns into a food processor (you can also use a blender, but your blended smoothies might be a bit spicy for a few days afterwards).
Paleo red chilis

Food process the chilis and the peppercorns until they’re bitsy. You can process it finer to create more of a chili paste if your food processor is good enough (this is the food processor I’ve been eyeing).
Paleo Chinese Chili Sauce

Scoop out around 7-8oz (approx. 1 cup) of coconut oil into a large pan on a medium heat and add in the food processed chilis/peppercorns.
Paleo Chinese Chili Sauce

Watch for the oil to start bubbling and then cook for an extra 3-5 minutes until the chili pepper pieces start turning a bit darker (don’t let them turn too dark or they’ll burn!). Then simply store in a container and use when you want to spice up your cooking.

Paleo Chinese Chili Sauce

51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 cup of sauce

Paleo Chinese Chili Sauce

Ingredients

Instructions

  1. Food process the dried red peppers and the Szechuan peppercorns together.
  2. Heat the coconut oil in a pan on medium heat and put the food processed spices in.
  3. Watch for the oil to start bubbling and then cook for an extra 3-5 minutes until the peppercorn pieces start to turn a bit darker (don't let them turn too dark or else they'll burn).
  4. Place in a glass container and store.
http://paleomagazine.com/paleo-chinese-chili-oil-sauce/

facebooktwittergoogle_pluspinterest

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>