Recipe of Award-winning Chilli oil Dip / Sauce - Free Download

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Before you jump to Chilli oil Dip / Sauce recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got insight from reading it, now let's go back to chilli oil dip / sauce recipe. To cook chilli oil dip / sauce you need 6 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Chilli oil Dip / Sauce:

1. Get 50 gms of ginger paste.
2. You need 60 gms of garlic paste.
3. Provide 10-12 of whole dry red chillies*(this whole dry Chillies are not very spicy).
4. You need 1 of veg stock cube (Maggi/ Knorr).
5. Use 1/2 cup/ or 60 ml of veg oil.
6. Take as per taste of Salt (if required).

Instructions to make Chilli oil Dip / Sauce:

1. Deseed the the whole dry red Chillies as much as you can but don't discard the seeds (we will use it) and then soak in warm water for at least an hour or two..
2. Then grind the chilli into a paste add water as required. Peel and grind the ginger and garlic too and take as per the weight mentioned above..
3. Now heat the oil in a pan (preferably a non-stick) and add ginger garlic paste (be careful it will splutter a little) and saute it for 5 minutes, in between add the veg stock cube and mix well..
4. After 5 minutes, add the Chilli paste and the chilli seeds and mix well. Check salt, if required add (as there's salt already in the veg stock cube). Cook it for another 5 minutes or so (stirring frequently and adjusting the flame accordingly, don't burn it)....by that time the water also evaporates and the raw Flavour of the ginger garlic paste goes off. Your chilli oil dip is ready. Let it cool to room temperature and then serve. The dip taste better after one day of rest. Bon Appetit!!!.

We recommend using dried chillies (you can use fresh as well, but chilli oil made with fresh chillies should only be kept for a couple of weeks and stored in the fridge). The heat from dried chillies will take a few weeks to build up in the oil. Insert the long dried chillies into the neck of the bottle, then seal. This sauce is inspired by the traditional dipping sauce for the famous Shanghai Xiao Long Bao (小笼包, soup dumplings). Thin strands of ginger are infused in fragrant Chinese black rice vinegar.

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