Crunchy Spice Oil
4.7
(7)
Photo by Joseph De Leo, Food Styling by Erika Joyce
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.
Recipe information
Total Time
15 minutes
Yield
1⅓ cup
Ingredients
1 cup sunflower or other neutral oil
6 garlic cloves, finely chopped
¼ cup sesame seeds
2 Tbsp. black mustard seeds
4 tsp. cumin seeds
1 Tbsp. pink peppercorns, lightly crushed
1 Tbsp. crushed red pepper flakes
2 tsp. kosher salt
1 tsp. paprika
1 tsp. pure maple syrup
Preparation
Step 1
Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.
Step 2
Do ahead: Spice oil can be made 1 month ahead. Cover and chill.
