Ingredients
1/2 cup Thai Chilis
1 Tbsp. minced Garlic
5 Tbsp. Annatto Seed Oil
4 Tbsp. Olive Oil (add more as needed)
1 Tbsp. chopped Shallots
Pinch of Kosher Salt
Glass Jar
Chop 1/2 cup Thai Chilis. In a pan add in 4 Tbsp. Olive Oil (add more as needed), 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Saute for a few seconds. Add in the chopped Thai Chilis. Then add in 5 Tbsp. Annatto Seed Oil. Mix on low heat, add in a pinch of Kosher Salt. Remove from heat and let cool. Put in a glass jar, place a small piece of plastic wrap on top and seal with a lid. Store in refrigerator, use within 1 month.
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