Name: Tibetan hot chilli dip
Total time: 20 min
Yield: Makes 100g
Cuisine: Tibetan
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

A brown bowl filled with a dry chilli mixture and a sliver spoon on a white wooden background

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

Method

step 1
In a blender or small food processor, blend together the garlic, ginger, peppercorns, coriander and cumin seeds, and 1 tsp of salt to a rough paste, adding a tbsp of water to help everything move a bit more easily.
step 2
Put 1 tbsp of the oil into a frying pan over a medium heat. When it is hot, add the mixture to the pan and cook for 4-5 minutes, stirring constantly to make sure nothing burns. Add the chilli and mix everything through, then turn off the heat and set aside to let the flavours mellow a little.
step 3
Meanwhile, heat 150ml of the oil in a pan until it is very hot (test it by dropping in a tiny amount of the mixture – if it’s hot enough, it will sizzle). Put the frying pan back over a low heat and carefully pour the hot oil into the pan. Stir briskly for 4-5 minutes – keep a close eye on it and take it off the heat immediately if it starts to burn. As soon as the chilli darkens to a rich reddish-brown, it is ready. Quickly decant the sepen into a serving bowl and keep stirring for a further minute, then add the sesame oil and stir it through. Allow it to cool a little before serving.