The Job Shop loves to grow organic vegetables and make things, and of course we can combine the two!
We are always thinking of ways about giving back to the candidates and making sure we do not waste our bounty.
We recently made Spicy Chile Oil for the candidates and we would love to share our recipe with everyone since it was a big hit. (Some of the chilies were grown in our garden.)
The Job Shop Ultimate Chile Oil Recipe
Makes 2 1/2 Cups
Total Time: 10 Minutes, Plus 1 Day Resting Time
In a small bowl, mix 2 Tbsp. soy sauce and 5 garlic cloves, grated.
Using a spice grinder, grind 1/2 cup Sichuan chile flakes, 1 star anise pod, 2 tsp coriander, 2 tsp. cumin, and 1/2 tsp. curry powder into a fine powder. If you like things spicy, like we do, you can also add 2 tbsp. red pepper flakes and 1 tsp. cayenne to the mix.
In a large saucepan, combine 2 cups canola oil, your spice mix, 3 tbsp. sesame seeds, and 4 bay leaves.
Over medium heat, boil for 2 minutes, stirring frequently, until chile flakes turn maroon. Immediately turn off heat, then stir in 2 tbsp. finely ground Sichuan peppercorns (regular peppercorns will do here, if you can't find Sichuan peppercorns).
Let sit for 30 seconds, then add soy sauce/garlic mixture, stirring until sizzling dies down. Let chile oil sit at room temperature for at least one day before using.
Store in airtight container in the fridge for up to 3 months.