This flavored chili oil gets its depth from Grains of Selim, a smoky, resinous spice used in Nigerian cuisine. Infused with garlic, scallions, and fresh chile, it’s the perfect drizzle for roasted vegetables, grilled fish, or even a simple baked potato. Whisk it with citrus juice or vinegar for an easy, bold vinaigrette. Keep a jar in the fridge for an instant flavor boost to any dish!
In Nigeria, Grains of Selim is sometimes referred to as uda. This useful, flavored oil relies on its resinous notes for balance. Drizzle it on anything that needs a little zhuzh, from baked potatoes to poached fish. Or, make a quick vinaigrette by whisking it with citrus juice or vinegar and a dab of Dijon.
Ingredients
½ cup neutral oil
½ cup thinly sliced scallions, white and green parts (3-4 scallions)
1 tablespoon minced garlic
1 teaspoon minced hot chile, such as Fresno, more to taste
Pour the oil into a medium-size, heavy skillet set over medium-high heat.
When the oil is very hot and shimmering, add the scallions, garlic, and hot chile all at once. Sautée for about a minute, then move the skillet off the heat. Stir in the Grains of Selim plus a pinch of salt. Zest the lemon over the skillet.
Let the oil cool for about 5 minutes before stirring in the parsley. Taste and add more salt if needed.
Store in an airtight container in the fridge.
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