It’s the chilli season in our part of the world, and my chilli plants are laden with fruits. Before long, they would need to be pruned so I can look forward to more hotness next season. I can’t say for certain, what type of chilli’s they are, as they just sprouted from the seeds of a mixed variety. All I can say is that they range from very mild to super hot, so Ive got every taste covered. And now is the time to make No. 2 Crack Sauce (aka Chilli Oil), from last years’ sun dried chilli vintage.
We always have a homemade chilli sauce of some kind. No. 1 is the simple chilli ginger and garlic in vinegar which somehow looks posh as they are stored in vintage Gin bottles. This goes with any Filipino fried dish you can think of. No. 2 Crack Sauce is the Chilli Oil which takes a little bit more time. If you want to wake up the taste of anything No.2 Crack sauce is the go to. You will be wanting to eat it with everything. Safe to say, it would put a sparkle in your eyes and clear your sinuses.
What you need..
- Chilli Flakes – It is more convenient to use ready made chilli flakes which you can get from Asian shops. If you have dried chillies like me, process dried chillies into flakes in a food processor.
- Vegetable Oil – You need a neutral flavoured oil , so the chilli flavour shines. Olive oil is a NO.
- Aromatics – Star Anise, Black Peppercorn, Bruised Cardamom Pods,Small Stick of Cinnamon, Bay Leaf
- Salt to taste or a teaspoon of Vegeta (Vegetable Stock Powder) if you have it.
How to make No 2 Crack Sauce(aka Chilli Oil)
Needless to say, you have to be careful in handling chillies. My grandma Cecelia had a saying: Chillies which are dried up are just as spicy as when they were fresh. I’m sure it had a more profound meaning( some of the heat are lost in translation), but in this case, I mean it literally.
- Heat the oil on medium low with all the aromatics until small bubbles start to appear. Then set the temperature to the lowest setting and heat for about 15 minutes. Then remove from heat. Set aside for 5 minutes.
- Place chilli flakes and salt on a heat proof container. I use clean recycled glass candle containers.
- Pour the oil into the chilli flakes. Cool before covering and storing in the fridge.
No 2 Crack Sauce(aka Chilli Oil)
20
servings10
minutes15
minutesSo addictive Crack Sauce
Ingredients
1 cup neutral flavoured cooking oil
1/3 cup chilli flakes
4 star anise
1 small stick cinnamon bark
5 cardamon pods, bruised to release the flavour
1/2 teaspoon wholepeppercorns
4 dried bay leaves
Salt to taste or a teaspoon of Vegeta
Directions
- In a small heavy bottomed pan, heat oil with star anise, cinnamon, bay leaves, cardamom pods on medium low until small bubbles start to appear.
- Reduce heat to very low and cook for another 15 minutes to infuse the flavour. Remove from heat and set aside for 5 minutes to cool down slightly.
- Place chilli flakes and salt (or Vegeta) on a heatproof container.
- Pour warm oil into the container with chilli flakes and set aside to cool.
- Cover and store in the fridge.
Notes
- Store in the fridge for approximately 6 months.
