From Fuchsia Dunlop's kitchen · Independent / cookbook & culinary writing, London

stove · hot sauce

NATIONAL AWARD WINNER

Indigoroom Spicy Chili

From a national-award-winning chef

Ratio

VEG OIL 500

Ingredients

VEG OIL500 ml
GROUND CHILIES50 g
SESAME SEED3 g
GINGER15 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.

Originally published as Spicy Chili Oil.

Adapted from a recipe published by Fuchsia Dunlop in Fuchsia Dunlop Every Grain of Rice (Catenafarm reprint).

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Fuchsia Dunlop Every Grain of Rice (Catenafarm reprint) (published as “Spicy Chili Oil”). Full citation lives in Provenance.