Spicy, complex, nuanced, exquisitely balanced, and tantalizingly tingly! Blank Slate Kitchen's Sichuan Chili Oil is infused with a dozen spices and aromatics as well as two types of ground chilis and ground Sichuan peppercorns. With an approachable heat level and layers and layers of flavor, it is meant to be used generously with stir fries, dumplings, in soups, over roast vegetables or meat, or anywhere one would use a hot sauce.
Ingredients: Sunflower oil, crushed chilis, sichuan peppercorns, toasted sesame oil, salt, fresh ginger, fresh shallots, fresh garlic, spices
Diet: Vegan, Gluten Free, Nut Free, Soy Free, and Dairy Free
Made in United States of America
Meet The Maker
Crafting intriguing ingredients for the curious cook
Blank Slate Kitchen’s unique, sustainably-minded pantry ingredients help people explore, develop and realize their own kitchen creativity, and are crafted with the finest quality ingredients, all non-GMO and never with any preservatives, colorings, additives or chemicals. Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.