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Sesame, Garlic, and Hot Chile Oil (P)
Source: "A Seafood Celebration," by Sheryl and Mel London
Yield: approximately 1/3 cup

1/4 cup tahini (sesame paste)
3 tablespoons cold water
3 tablespoons rice vinegar
1 teaspoon sugar
1/4 cup canola oil
4 to 5 cloves garlic, finely minced (about 2 tablespoons)
1 tablespoon Oriental sesame oil
Salt to taste
3 teaspoons hot chile oil or more to taste

In a medium bowl, whisk the tahini and water together, then whisk in the remaining ingredients except the hot chile oil. When all the ingredients are well blended, whisk in the chile oil, a teaspoon at a time, and taste to determine just how hot you wish the sauce to be.

Poster's Notes:
This Oriental hot sauce is delicious as a dip for crisply fried fish or seafood. It's also excellent tossed with julienned cold chicken.

Posted by Nana Gloria