 |
Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
this is good over roasted meats, chicken, beef or pork. It is also really good drizzled over soups or noodles just before serving. Ingredients:
4 arbol chilies |
1 (3 inch) cinnamon sticks |
5 cardamom pods |
3 star anise pods |
1 tablespoon coriander seed |
1 cup light sesame oil |
1 tablespoon dark sesame oil |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Place the chilies, (similiar in flavor but less hot than cayenne chilies, slight smoky flavor.
2. They are red and pointed and 2-3 long) cinnamon stick, cardamom pods, star anise, and coriander in a large skillet and cook over medium heat stirring often, until dark and fragrant, 2-3 minutes.
3. Add 1/2 cup of the light sesame oil and cook until heated through, about 2 minutes.
4. Remove from heat and steep 10 minutes.
5. Transfer the mixture to a glass container, and add the remaining 1/2 cup light sesame oil, the dark sesame oil, salt and pepper.
6. Cover and refrigerate for up to 2 months.
|
|