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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.

This article appeared in the September 2015 issue of 5280.

Callie Sumlin, Associate Food Editor

Callie Sumlin creates stories for 5280's Eat & Drink section, manages the dining guide, and oversees 5280.com's digital food-related coverage and weekly e-newsletter, Table Talk.

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