Spicy Sichuan Garlic Relish
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
2/3 cup peanut or canola oil
1 bunch scallions, white and green parts, cut into fine rounds
3/4″ piece of ginger, peeled and minced
Cloves from one head of garlic, minced
1 medium shallot, minced
15-20 dried hot red chiles, coarsely crumbled including seeds
2/3 tsp salt
1 tsp soy sauce
1 ½ Tbs sesame seeds, roasted
½ tsp sesame oil
Heat the oil in a wok, set over medium high heat. When hot, add the scallions and fry, stirring frequently and scrapping the sides and bottom, until the scallions begin to brown. Depending on how hot you’ve gotten your oil this may take between 5 and 10 minutes. Once they begin to brown, add the ginger, garlic and shallot. Fry while stirring another 5-10 minutes until all the ingredients are golden and crisp. You may need to turn the heat down a bit during this time to prevent any of the ingredients from getting too brown. Add the chilies and stir in for 30 seconds, then stir in the salt and soy sauce and cook another minute. Turn off the heat and add the sesame seeds and oil.
Transfer the relish – oil and all – to a glass jar. Let cool, then cover. Can be stored unrefrigerated for several months.