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—Photo courtesy of Jill Houser

How To: Make Crisp Chile Oil

Warning: This condiment is highly addictive.

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This spicy and addictive condiment graces every table at Ace Eat Serve. Executive chef Brandon Biederman shares the recipe.

1. Toast ¼ cup plus 2 tablespoons textured vegetable protein* in a dry wok or nonstick skillet on medium heat for about 15 minutes. Keep a close eye on it so it doesn’t burn.

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2. Add ¼ cup mixed black and white sesame seeds and ¼ cup dried red chile flakes. Toast for another 5 minutes.


3. Transfer the mixture to a large bowl. Add ¼ cup plus 2 tablespoons sugar and 1?8 cup kosher salt. Whisk in 2 cups sesame oil to combine. Add a spoonful to anything. The oil is shelf-stable and will keep up to a month.

*You can find textured vegetable protein (a soy flour product) at Whole Foods Market.

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