This salty, spicy concoction of bliss is beyond good. You’re welcome! I put this in soup, on eggs, burgers, lettuce wraps, anything where you want a kick of heat and salt.
Makes a little over 1/2 cup
2 Tbsp. red chili flakes
1 1/2 tsp. sea salt
1/2 cup avocado or olive oil
1″ piece ginger, peeled & finely minced (optional)
2 cloves garlic, finely minced
2 tsp. sesame seeds, lightly toasted
1 tsp. sesame oil
1 tsp. coconut aminos (optional)
Add chili flakes and salt to a heat-proof container. I like to use a small mason jar. Place avocado oil, ginger and garlic in a small saucepan and sauté over medium heat about 2-3 minutes (careful not to let the garlic burn). Pour mixture carefully into the container of pepper flakes and salt. Add toasted sesame seeds, sesame oil and coconut aminos (if using) and stir well. Add sealable lid and let cool before storing in the fridge.
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