Nashville Wet Chili Oil

Name: Nashville Wet Chili Oil
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: American
Ingredients: 2 garlic cloves crushed to paste Garlic; 1 Tbsp orange peel (15 ml) Orange Zest; ½ cup hot vegetable oil (120 ml) Vegetable Oil; 1 Tbsp crushed chili flakes (15 ml) Red Pepper Fla; ½ Tbsp smoked paprika (7.5 ml) Smoked Paprika; ½ Tbsp paprika (7.5 ml) Paprika; ½ Tbsp cayenne (7.5 ml) Cayenne; 1 Tbsp fish bouillon (15 ml) Fish Bouillon; ½ Tbsp black pepper (7.5 ml) Pepper; 1 tsp sumac (5 ml) Sumac

Independent adaptation of a publicly published Chris Cosentino recipe. Not affiliated with, sponsored by, or endorsed by Chris Cosentino.

FINISHING SAUCE · HOT POLLOCK SANDWICH

In the published recipe, this is the finishing sauce for hot pollock sandwich.

Chris Cosentino's Nashville wet chili oil for pollock.

On the jar

NASHVILLE

Method: shake
Yield: about ½ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Orange Zest 15 mlVegetable Oil 120 mlRed Pepper Fla 15 mlSmoked Paprika 8 mlPaprika 8 mlCayenne 8 ml

Ingredients

Garlic2 garlic cloves crushed to paste
Orange Zest1 Tbsp orange peel (15 ml)
Vegetable Oil½ cup hot vegetable oil (120 ml)
Red Pepper Fla1 Tbsp crushed chili flakes (15 ml)
Smoked Paprika½ Tbsp smoked paprika (7.5 ml)
Paprika½ Tbsp paprika (7.5 ml)
Cayenne½ Tbsp cayenne (7.5 ml)
Fish Bouillon1 Tbsp fish bouillon (15 ml)
Pepper½ Tbsp black pepper (7.5 ml)
Sumac1 tsp sumac (5 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 4½ CLOVES GARLIC.
Season to finish: ORANGE ZEST (about 1 Tbsp).
Cap the jar and shake until emulsified.

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Companion jar

Nashville Wet Chili Oil wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA
Red Pepper BBQ SauceNATIONAL AWARD WINNEROn the jar: RED BBQ
Chile Powder BBQ SauceNATIONAL AWARD WINNEROn the jar: REGULAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chris Cosentino works in Nose-to-tail Italian / Californian at Cockscomb; credentials include Michelin 1* (Cockscomb, San Francisco).

Adapted from a Chris Cosentino recipe (Chris Cosentino / Alaska Seafood (hot pollock sandwich)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chris Cosentino / Alaska Seafood (hot pollock sandwich) (published as “Nashville Wet Chili Oil”). Full citation lives in Provenance.

Companion jar