Tibetan hot chilli dip
This fiery dip – made with sichuan peppercorns, garlic, chilli and cumin seeds – can be used as the basis of many different chilli sauces. Because it’s a fairly dry mixture you can store it in...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 3 garlic cloves
- ginger washed but not peeled, roughly chopped
- ½ tsp sichuan peppercorns
- 1 tsp coriander seeds or ½ tsp ground coriander
- ½ tsp cumin seeds
- 170ml sunflower oil (or other flavourless oil)
- 50g hot chilli flakes
- 1 tbsp sesame oil
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