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  • Writer's pictureThe Unfiltrd Team

What’s Cookin, Good Lookin?

I usually try to keep these blog related to Unfiltrd and the SW industry as a whole. But….. I’m uninspired today. So lets cook something together 😅 You know that crunchy chili sauce everyone is raving about right now? Well if spice is your thing, have I got a recipe for you!

Recipe

What you’ll need: 1 1/4 cups vegetable oil 8 cloves of garlic A knob of ginger 2 habanero peppers – 1 or none if you don’t want it super spicy Three scallion or green onion stalks 1/4 of a cup of red pepper flakes 1 Tsp of sea salt 1 Tbsp of sugar Eh, eyeball the soy sauce, about a tbsp or so. 1 tsp Paprika

How To Make it

Put your pot of oil over med-low heat Remove the skin of the ginger, slice it thinly and into small ribbons Remove the stem and seeds from the habaneros and give those a rough chop too Peel your garlic and slice thin Rough chop the scallions or green onions

Once the oil is hot, toss ginger, peppers, garlic and scallion into the oil and give it a stir. Let these cook for 10-15 minutes or until the garlic turns a lovely golden brown In a separate bowl (make sure its heat proof like pyrex, add your red pepper flakes, sea salt, sugar, soy sauce and paprika Once the garlic in the oil has turned golden brown place a wire mesh strainer over your bowl of dry ingredients. Carefully poor the oil through the strainer, leaving the crispy bits in the strainer for 2 minutes or so to allow them to crisp up further.

Mix your crispy bits into you oil and pepper flakes.

You can add more sugar to help balance the spice a bit if you need to.

Once cool transfer to an air tight container. Store it for up to a week to ten days in the refrigerator.

This recipe is SPICY! So use it with caution on your favorite dishes. 2 small spoons had my eyeballs sweating ☠️ You can put this on just about anything. I like it on eggs, fried scrambled, whatever, or on steak or Chinese food. Literally anything you would typical put your run of the mill hot sauce on, this can replace it.

That’s all folks

That’s all I’ve got for you today! If you like this and want to see more recipes sprinkled in with your daily OSW posts, shoot me an email at Sara@unfiltrd.com See you tomorrow! Sara Lyn Chacon, Unfiltrd Staff

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