Chili Noir

Inspired by Salsa Macha and Chili Crisp, Chili Noir is the La Boîte version. It’s full of the nutty aroma of toasted sesame, perfectly golden-crisp onion and garlic, warm spices, and just enough spicy character to keep you coming back for more. I’d say it’s a medium spice level so put it on everything – try to resist just eating it all straight from the jar.

Author

Helen Park

Servings

1 ½ cups

Category

Condiment

Ingredients

• 1 tsp fine sea salt
• 2 tsp sugar
• 1 Tbsp Aleppo
• 2 Tbsp Urfa
• 1 tsp ground star anise
• 1 tsp ground allspice
• 1 tsp groundblack pepper
• ¾ cup vegetable oil
• ¼ cup sesame seeds
• ¼ cup garlic slices, pulsed in a grinder to a chopped texture
• ¼ cup onion slices, pulsed in a grinder to a chopped texture
• 1 Tbsp cider vinegar

Directions

1. In a heatproof bowl, combine the salt, sugar, Aleppo, Urfa, star anise, allspice, and black pepper.
2. Into a pot, heat the oil and sesame seeds over medium heat.
3. Simmer the sesame seeds gently until they are golden brown.
4. When ready, turn the heat off and add the chopped garlic and onion and give it a quick stir. The garlic and onion will quickly turn a deliciously nutty golden brown.
5. Immediately pour over the bowl of spices while the oil is still hot.
6. Leave the oil to sizzle for a few seconds and stir in the cider vinegar.
7. Serve immediately or store covered, at room temperature, for up to 2 weeks.