3 to 4 small, dried red Thai chilies (if dried, reconstitute in hot water for 15 minutes.) or ½ teaspoon crushed, dried chili flakes
4 cloves garlic, skins removed and minced
¼ cup virgin olive oil
1 ½ teaspoons toasted sesame oil
½ cup clear rice vinegar
3 tablespoons soy sauce

1. To prepare the Chile Dressing, trim the ends and stems from the chilies, remove the seeds, and coarsely chop by hand.
2. Mix together the olive oil and the toasted sesame oil in a saucepan and heat until very hot, about 400 degrees. Carefully add in the hot chilies, cover, and let sit for 5 minutes. Uncover and drop in the minced garlic, cover and let sit until warm. Pour in the rice vinegar, soy sauce, stir, and taste for seasoning, adjusting if necessary.

© Copyright Nina Simonds Spices of Life 2008