Ginger Chili and Scallion Oil
Red Beet Risotto and Goat Cheese
August 27, 2018
Lemon Kale Thai Basil Pesto
August 27, 2018This relish is a variation of a Chinese side condiment to chicken. With the added chilies, the flavors are more intense. The flaxseed oil adds a nutty flavor as well as omega 3. Suggested uses: • Condiment to chicken, steak, fish, pork • Topping to plain rice or noodles (increases omega 3 while keeping a dish vegetarian)
Place the finely minced ginger and flax seed oil into a pot and place over medium high heat, heat until the ginger starts to bubble and simmer.
While the ginger and oil are coming up in heat, deseed the chilies and slice finely into thin rings.
Once the ginger starts to bubble, reduce the heat to medium and allow the ginger to simmer and bubble for about 5 minutes.
After the 5 minutes of simmering, add a pinch of salt and the thinly sliced chillies, remove the hot oil from the heat and allow the chilies to steep in the ginger and hot oil for 1 minute.
Place the thinly sliced scallions into a bowl and pour the hot oil mixture on top.
Stir together all of the ingredients, add another pinch of salt and cool completely before storing in an air tight container.
The relish is ready to serve the same day it is made, but for best results, serve the next day.
Serving Size 2 tablespoons
Servings 30
- Amount Per Serving
- Calories 160
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 2.5g13%
- Trans Fat 0.0g
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Potassium 104mg3%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 0.0g
- Protein 1g2%
- Calcium 14%
- Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place the finely minced ginger and flax seed oil into a pot and place over medium high heat, heat until the ginger starts to bubble and simmer.
While the ginger and oil are coming up in heat, deseed the chilies and slice finely into thin rings.
Once the ginger starts to bubble, reduce the heat to medium and allow the ginger to simmer and bubble for about 5 minutes.
After the 5 minutes of simmering, add a pinch of salt and the thinly sliced chillies, remove the hot oil from the heat and allow the chilies to steep in the ginger and hot oil for 1 minute.
Place the thinly sliced scallions into a bowl and pour the hot oil mixture on top.
Stir together all of the ingredients, add another pinch of salt and cool completely before storing in an air tight container.
The relish is ready to serve the same day it is made, but for best results, serve the next day.
